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Floral Breakfast Blueberry Pudding Bowl
Serves 4
Sun-kissed blueberries, silky tofu, and fragrant edible lavender team up to make a bowl of flavourful nutrition to breathe new life into your breakfast routine. You can even add a few spoonfuls of muesli to the topping for a more substantial meal. The pudding also works as a healthy dessert or even a post-workout recovery snack. Culinary lavender is typically cultivated from Lavandula angustifolia plants and has a lot less oil than the aromatic lavender used in perfumes or soaps, which you should not use in recipes.
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Ingredients
- 1 - 10 1/2 oz (300 g) package soft (silken) tofu
- 2 cups (500 mL) blueberries, plus more for garnish
- 1/2 cup (125 mL) unflavoured plant-based milk
- 2 Tbsp (30 mL) maple syrup
- 2 tsp (10 mL) orange zest
- 1/2 tsp (2 mL) dried culinary lavender
- 1/4 tsp (1 mL) almond extract
- 1/8 tsp (0.5 mL) sea salt
- 3 Tbsp (45 mL) chia seeds
- 1/3 cup (80 mL) sliced raw almonds
- 1/3 cup (80 mL) sliced mint
Nutrition
Per serving:
- calories 225
- protein 9 g
-
total fat
11 g
- sat. fat 1 g
-
total carbohydrates
27 g
- sugars 16 g
- fibre 8 g
- sodium 113 mg
Directions
01
In blender container, place tofu, blueberries, plant-based milk, maple syrup, orange zest, lavender, almond extract, and salt, and blend until smooth. Transfer to container and stir in chia seeds. Chill for at least 2 hours to thicken.
02
Place pudding in serving bowls and top with almonds, mint, and extra blueberries for garnish.
