You know, I never really understood the whole peanut butter and jelly thing. It just didn’t really seem like two things that would go together. Maybe it had something to do with the fact that being allergic to nuts meant that I had no idea what peanut butter was like. Or because being in England, I had a completely different idea about what jelly was. It took me a while to realise the whole thing was actually about jam! But since making my own free from butter, I’m obsessed with this strange combo!
Pink Strawberry Chia Pudding
It’s no secret that I love chia seeds, they’re so versatile; they can be sprinkled on top of breakfast, baked in your favourite cake (they taste so good in my super simple banana bread), or added to smoothies. And all the health benefits they contain are always a bonus.
But my favourite way to eat them has to be in a chia pudding. Simple, delicious and so versatile, it’s quick and easy to make and only uses 3 ingredients. I always have a big batch in my fridge, and have it for breakfast, lunch, quick dinners if I come in late, or even for pudding. It’s one of them thing that you can have pretty much any time of the day. It’s super filling, simply delicious, and can be changed in so many ways. I love adding a bit of apple strawberry compote, my favourite coconut yogurt and a little sprinkle of fresh berries and crunchy granola.
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Butterfly Pea Tea Chia Pudding ~ Rainbow Chia Series
Have you ever heard of butterfly pea tea? It’s made from the crushed petals of the bright blue pea flower making a naturally caffeine free herbal tea. As soon as the teabag is submerged with water, everything turns bright blue. But add a little acid (normally a squeeze of lemon or lime) and the whole thing transforms and slowly turns a deep purple colour.
As soon as I saw the colour, I just knew that I had to turn it into a chia pudding. I loved the rich blue tone, but if I’m honest I didn’t love the bland flavour of the tea on its own. I found that the little citrus kick from the lemon made all the difference. So, decided to use purple tea for this little experiment. I will admit I was a bit worried that the lemon would curdle the milk, but luckily there didn’t seem to be any issues with that.
The only thing that disappointed me with was the colour. I was expecting a seriously bright purple pudding but had more of a muted lavender tone. I think this has something to do with the seeds I use. My chia seeds are black and do tend to give a slightly grey appearance to the puddings when used alone. So, I guess they are to blame for the duller colour.
This tea was purely used for aesthetic purposes, so it is important to remember that it does basically taste the same as normal chia pudding. Except this version has a little citrus undertone, which I found went perfectly with a handful of sweet berries!
With this one it’s best to eat it straight away because of the lemon juice. If you need to store it, leave it in the fridge in an airtight container and eat within 24 hours.
Rosie x
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| Prep Time | 15 minutes |
| Passive Time | 12 hours |
| Servings |
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Ingredients
- 1/2 Cup Milk of choice, I always use Coconut Milk
- 1 Cup Butterfly Pea Flower Tea freshly brewed, chilled
- 1/4 Cup, heaped Chia Seeds
- 1/2 Lemon juiced
- 1/2 tsp Maple Syrup
Ingredients
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Instructions
- Brew 1 cup of Butterfly Pea Flower Tea and allow to chill
- Once chilled, add the juice of 1/2 lemon and stir. The bright blue colour should start to turn purple.
- Add the Butterfly Pea Tea mixture and milk to a separate jar and stir until combined.
- Gradually add the chia seeds to this mixture, stirring constantly until thoroughly mixed. Repeat with the maple syrup.
- Securely place the lid on your jar / container and leave the chia pudding to set in the fridge, preferably overnight.
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