Breakfast
Start your day right with these delicious dishes
Pumpkin Chia Pudding with Matcha
By Kyra de Vreeze from
Vegan
Serves 2 | Prep 15 mins plus setting and freezing (optional)
INGREDIENTS
Chia layer
• 185g (6½oz) pumpkin purée
• 2 tbsp coconut cream
• juice of 2 oranges
• 1 tbsp fresh ginger, grated
• 2 pinches of cayenne pepper
• 6 drops of vanilla extract
• 2 tsp extra virgin olive oil
• 6 handfuls of chia seeds
Matcha layer
• 6 tbsp coconut cream
• 4 tbsp rice syrup
• 1 tsp matcha green tea powder
• 30 drops of vanilla extract
METHOD
1 Make the chia layer by mixing the pumpkin purée, coconut cream, orange juice, grated ginger, cayenne and vanilla in a food processor. Let the motor run while you slowly add the olive oil until you have a smooth liquid. Pour into a bowl and add the chia seeds. Stir the seeds carefully into the liquid with a spoon or spatula so that they are fully covered and do not stick together.