Matcha Chia Pudding

Gluten Free, Lactose Free, Low FODMAP, Vegetarian, Onion and Garlic Free, Vegan Option

I absolutely love a good chia pudding, and this delicately green tea flavored option is no exception. Brilliant for breakfast, lunch, dessert, or even as a snack, its a must have in your arsenal for dealing with IBS. This makes an easy dessert for entertaining, make it in advance, and allow your guests to choose their own toppings!

Print

With ImageWithout Image

Matcha Chia Pudding

Yield: 2-4

Author: Ellen Larsen

Prep time: 5 MinInactive time: 8 HourTotal time: 8 H & 5 M

Ingredients

• 1 Cup lactose free milk
• 1 tsp matcha powder*
• 3 TBSP chia seeds
• 2 1/2 TBSP maple syrup
• 1 tsp pure vanilla extract
• lactose free yoghurt or greek yoghurt
• toppings of choice

Instructions

1. Whisk the first 5 ingredients together in a bowl well until well combined and there are no more matcha powder lumps.
2. Cover and place in the fridge overnight.
3. Give the matcha pudding a good stir until the color is consistent.
4. Spoon out into ramekins**
5. Top with a dollop of yoghurt and add your toppings.
6. Serve chilled immediately. Lasts in the fridge 3 days covered without toppings.

Notes

*I have used a culinary grade match as the flavor and texture are nicer for this style of dessert

**Chia seeds are high in fiber. If you have never had them before, try splitting the pudding into 4 servings so you don't cause gastric distress.

For a Vegan option swap the lactose free milk for almond milk and the yoghurt for coconut yoghurt.

https://www.chronicallyelleneats.com/sweet-treats/matcha-chia-pudding

matcha chia pudding, low fodmap, low fodmap pudding, chronically ellen eats, gluten free dessert

dessert, breakfast, snack

Did you make this recipe?

Tag @chronicallyellen_eats on instagram and hashtag it # chronicallyelleneats

Check out the how to video on Instagram, YouTube, or TikTok!