Matcha pudding is a simple and creamy breakfast that you can whip together with just a few ingredients. If you love Japanese green tea like me, this dreamy non-dairy recipe will hit the spot!
Servings
Prep Time
Cook Time
Ingredients
Total Time
Ingredients
For the pudding:
2 teaspoons organic matcha powder
1/2 cup extra creamy almond milk, unsweetened
1/4 cup coconut yogurt, Plain (And 1 tbsp as a topping)
1 tbsp monk fruit sweetener
2 tbsp chia seeds
2 tbsp hemp seeds
1 tbsp ground flaxseeds
dash of cinnamon
1 teaspoon vanilla extract
optional garnish:
1/4 cup frozen dragon fruit optional garnish
1 tbsp pecans
1 tbsp Granola
sprinkle of cinnamon
Instructions
Measure out the matcha into a small bowl. Mix with 2-3 spoons of water and set aside.
In a small bowl add the following ingredients: milk, yogurt, monk fruit sweetener, the vanilla extract, chia seeds, hemp seeds and flaxseed.
Pour the matcha mixture into the bowl. Chill the pudding in the fridge for 30 minutes uncovered. Then, remove it and add your toppings or you can keep the pudding in the fridge for up to 4 days before serving.
When you’re ready to serve the pudding, add some frozen dragon fruit cubes, some pecans and granola and sprinkle some cinnamon powder and enjoy!
.webp)
.svg)
.jpg)
