WINNING CHIA PUDDINGS

WINNING CHIA PUDDINGS

• Nutritional Breakdown: per portion (whole recipe)
  

  (g)

• 2 pots

INGREDIENTS

• CHIA PUDDING
• 1x 400ml can premium coconut cream (no preservatives or thickeners)
• 1⁄3 cup white chia seeds
• 1 tsp pure vanilla bean paste
• 2 tsp Nuvia Sweetener
• 
  
• LEMON CURD
• 2 700g free range organic eggs
• 2 free range organic egg yolks
• Zest of 2 lemons
• Juice of 2 lemons (125ml)
• 100g butter (diced)
• 2 tbsp Nuvia Sweetener
• Pinch of Himalayan sea salt
• Bowl of ice
• 
  
• ALMOND & COCONUT CRUMB
• 1⁄2 cup whole raw almonds
• 1⁄4 cup pepitas
• 1⁄4 cup sunflower seeds
• 1⁄2 cup flaked coconut
• Zest from 1⁄2 lemon
• 1⁄4 cup honey
• 1⁄4 cup coconut oil

METHOD

• FOR CHIA PUDDING
• 1. Combine all ingredients in a bowl and whisk to combine (make sure there are no lumps of chia).
• 2. Set aside in the fridge to thicken.
• 
  
• FOR THE LEMON CURD
• 1. 1⁄3 fill a pot of water & boil to make a double boiler.
• 2. In a large bowl add ice. (This is just in case your curd gets too hot too quickly to regulate temperature & prevent your eggs curdling. Bowl must be larger than that of the curd).
• 3. In a stainless steel bowl add eggs, yolks, zest and lemon juice & whisk until combined.
• 4. Add Nuvia Sweetener & sea salt.
• 5. Sit bowl over the boiling water.
• 6. Turn temperature down to low & a soft simmer.
• 7. Slowly whisk your mix until it begins to thicken, roughly 5-8 minutes.
• 8. Add cubes of butter, this step should speed up the thickening process.
• 9. When your mix is glossy & coats the back of a spatula it is ready.
• 10. Take off the heat and sit over ice for a few minutes.
• 11. Pass the curd through a sieve to remove the zest & any lemon pips.
• ** It's important, when making curd to stir it constantly. Keeping the mix off the sides of the bowl to prevent the eggs from cooking.
• 
  
• FOR ALMOND & COCONUT CRUMB
• 1. Preheat oven to 160 degrees.
• 2. Line a baking tray with greaseproof paper.
• 3. Using a mortar and pestle break up the almonds a little.
• 4. Melt coconut oil in a small pot on the stove and add Nuvia Sweetener, stirring to to dissolve.
• 5. In a bowl, combine all ingredients and toss to coat evenly.
• 6. Evenly spread the mix out on your lined baking tray.
• 7. Bake for approximately 10-15 minutes or until coconut is golden brown.