A healthy gluten and dairy free blueberry treat, layered with wholesome goodness.
Course Breakfast, Dessert
Cuisine Dairy Free, gluten free
Keyword Blueberry, Lemon, Pudding
Prep Time 5minutes
Chill Time 4hours
Total Time 4hours15minutes
Servings 4small glass jars
High Speed Blender
Small Glass Jars (100-150ml)
Bottom Layer – Blueberry “Jam”
1 ½cuporganic blueberries
1tbspfresh lemon juice
1tbsporganic chia seeds
Top Layer – Lemon “Pudding”
¾rolled oatsgluten free
1cupunsweetened coconut milkor dairy free milk of choice
3tbspfresh lemon juice
1tbspcoconut nectaror a bit more if you like it sweeter
2tsporganic vanilla extract
Lemon zestfor extra lemony flavour
Fresh berries for topping
Prepare the bottom layer.
Wash blueberries, add to blender with lemon juice and coconut nectar. Blend on low until just combined approx. 1 minute (it can be a little chunky, and it may take one or two scrape downs with a spatula to get it all blended).
Add in chia seeds, blend on medium-low for 30 more seconds.
Pour blueberry jam evenly in 4 small glass jars. Place in the fridge while you make the top layer.
Rinse out the blender. If you don’t mind blueberry bits in your top layer you don’t have to wash as you’ll be using the blender again for the top layer.
Prepare the top layer.
Add rolled oats, hemp hearts, and coconut milk to blender. Blend on high until smooth (1-2 minutes).
Turn off blender, add in remaining ingredients (chia seeds, coconut nectar, lemon juice, vanilla). Blend on medium until combined (30 seconds).
Taste test to see if the sour/sweet levels meet your preference. At this time you can choose to add a bit more coconut nectar, vanilla, or lemon zest.
Remove jars from the fridge. Pour in top layer. Cover, place back in the fridge for 4 hours or overnight.
This recipe uses juice from one whole lemon (1 tbsp of juice for the blueberry jam layer, the remaining juice for the top layer).
This recipe would work great with raspberries too.
If you’re using frozen berries, though completely and pat dry.
This recipe is very high in fibre and is meant to be eaten as a small-medium serving. A large serving may not be suitable for someone with inflammatory bowel disease.
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