|Prep Time||10 min|
|Total Time||10 min|
1 tsp culinary lavender (e.g. Bart Lavender)
1 tbsp lucuma powder
55g (⅓ cup) The Chia Co. chia seeds
1 1/2 tbsp pure maple syrup
1 tbsp lemon juice
1 tsp lemon zest
Optional for serving: your favorite yogurt, granola, lemon zest
Heat almond or coconut milk in a medium pan on the stove top.
Once warm, turn off the heat and add the culinary lavender to the pot. Cover and allow to infuse for 15 minutes.
Pour the liquid through a fine mesh strainer to collect lavender flowers.
Add the milk, maple syrup, lucuma, lemon juice, lemon zest, and chia seeds to a jar. Allow to sit for 20 minutes, whisking every 5 minutes. Place the pudding in the refrigerator and store for several hours or overnight.
To serve, layer the chia pudding with your favorite yogurt and granola and top with more lemon zest.
Store leftovers in the fridge for up to one week.