Lemon Poppy Seed has always been one of my favorite flavors, something about it is so nostalgic and homey to me. Baking is not currently my strong suit so when that sweet, zesty craving hits, this is my go-to! It’s raw, vegan, gluten free and packed full of vitamins, minerals, fiber and protein.
Eat it as breakfast with your favorite granola and fruit or dress it up with some coconut whipped cream and cookies for dessert.
Lemon Poppy Seed Chia Pudding
- 2 tbsp fresh lemon juice about 1 lemon
- 1-2 tbsp maple syrup depending on how sweet you like it
- 2 tbsp poppy seeds
- 6 tbsp chia seeds
- 1 cup plant milk
- Zest of 1 lemon
- Pinch of himalayan pink salt optional
Zest lemon into a small bowl and set aside.
Next, slice the lemon in half and squeeze the juice into a large bowl, add plant
milk, 1/2 of the lemon zest, maple syrup, pink salt and whisk together. Stir in
poppy seeds and chia seeds until thoroughly incorporated.
Refrigerate for 30 minutes or until a gelatinous pudding-like consistency has
formed. Overnight is best.
Top with extra lemon zest, granola, coconut whip, whatever you desire!