A creamy chia and seed pudding with gentle matcha and tahini flavours, topped with a fruity strawberry compote. Make a big old batch and enjoy it for days.
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Batch cooking this recipe for the week?
Swap the frozen strawberries for frozen mangoes, blackberries, cherries or any fruit you like! Make a couple of different compotes and switch them out throughout the week for a bit of variety.
Swap the frozen strawberries for frozen mangoes, blackberries, cherries or any fruit you like! Make a couple of different compotes and switch them out throughout the week for a bit of variety.
Serves
4
FOR THE OVERNIGHT BASE:
Matcha
Tahini
Fresh Ginger
Salt
Water
Chia Seed
Hemp Seeds
Ground Flaxseed
Sunflower Seeds
Pumpkin Seed
Honey
FOR THE STRAWBERRY TOPPING:
Frozen Strawberry
Apple Juice
Salt
Cornflour
Water
Flaked Almond
Batch cooking this recipe for the week?
Swap the frozen strawberries for frozen mangoes, blackberries, cherries or any fruit you like! Make a couple of different compotes and switch them out throughout the week for a bit of variety.
Swap the frozen strawberries for frozen mangoes, blackberries, cherries or any fruit you like! Make a couple of different compotes and switch them out throughout the week for a bit of variety.
Serves
4
FOR THE OVERNIGHT BASE:
Matcha
Tahini
Fresh Ginger
Salt
Water
Chia Seed
Hemp Seeds
Ground Flaxseed
Sunflower Seeds
Pumpkin Seed
Honey
FOR THE STRAWBERRY TOPPING:
Frozen Strawberry
Apple Juice
Salt
Cornflour
Water
Flaked Almond
Unlock Mob Premium
Batch cooking this recipe for the week?
Swap the frozen strawberries for frozen mangoes, blackberries, cherries or any fruit you like! Make a couple of different compotes and switch them out throughout the week for a bit of variety.
Swap the frozen strawberries for frozen mangoes, blackberries, cherries or any fruit you like! Make a couple of different compotes and switch them out throughout the week for a bit of variety.
Press GO to start step-by-step mode and keep your screen awake as you cook.
Step 1.
For the overnight base: Add the matcha, tahini, fresh ginger, salt and water into a blender and blitz together until smooth. Place a fine mesh strainer over a bowl or box and pour the matcha mixture through. Season to taste with honey, then stir through the remaining ingredients for the overnight base. Cover and refrigerate for a minimum of 5 hours, ideally overnight.
Step 2.
Meanwhile, for the strawberry topping: Add the frozen strawberries, apple juice and salt to a saucepan set over a medium-high heat. Bring the mixture to the boil then turn the heat down to medium and simmer for 3-5 mins until the fruit has defrosted. Mix the cornflour and water together in a mug then pour into the strawberries, bring the mixture to the boil, whilst stirring, and cook until thickened to your liking. Transfer the strawberry compote to a box, cover and refrigerate.
Step 3.
Toast the flaked almonds in a dry pan set over a medium heat for 4-5 mins until golden. Transfer to a box and store at room temperature.
Step 4.
When you’re ready to serve, spoon some of the matcha pudding into a bowl and top with the strawberry compote and toasted flaked almonds.
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