Blueberry Lemon Chia Pudding. Blueberries. Lemons. Chia. Pudding. Do I need to repeat or are your taste buds already tingling?
Recipe Contributor – Vegan All The Thyme (Instagram) Vegan All The Thyme (website)
Blueberry Lemon Chia pudding is a must try for breakfast or brunch. It’s also a great healthy dessert. And do you know the history of desserts?
Sweets were fed to the gods in ancient Mesopotamia and ancient India. Dried fruit and honey were probably the first sweeteners used in most of the world, but the transporting of sugarcane around the world was vital to the development of dessert.
Europeans began to manufacture sugar in the Middle Ages, and more sweet desserts became available. Even then sugar was so expensive usually only the wealthy could indulge on special occasions. The first apple pie recipe was published in 1381. The earliest documentation of the term “cupcake” was in “Seventy-five Receipts for Pastry, Cakes, and Sweetmeats” in 1828.
The Industrial Revolution in Europe and later America caused desserts (and food in general) to be mass-produced, processed, preserved, canned, and packaged. Frozen foods, including desserts, became very popular starting in the 1920s when freezing emerged.
Try this yummy chia pudding recipe. You will not be disappointed!
Blueberry Lemon Chia Pudding
- 1 cup almond milk, unsweetened
- 1/2 cup plain soy yogurt
- 1 lemon, juiced and zested
- 1 or 2 tbsp pure maple syrup (depending on desired sweetness)
- 1 tsp pure vanilla extract
- 6 tbsp chia seeds
- 1 cup blueberries (fresh or frozen)
- Add all ingredients, except blueberries, to an airtight jar or any container with a tight lid in the order listed above (liquids first).
- Whisk well until combined.
- Refrigerate overnight.
- Top with blueberries and enjoy!
Looking for breakfast ideas? Look here!