1½ cups cold jasmine green tea
1½ cups dairy, almond or oat milk
½ cup plus 1 tablespoon chia seeds
pure maple syrup, honey or coconut nectar
smashed berries, quinoa crispies or crisped brown rice cereal, crushed dried rose petals and/or toasted almonds, to top

I use fragrant jasmine green tea as a portion of the liquid in this breakfast pudding. Its floral flavour is pretty to your taste buds and unexpected. You can, of course, experiment with different teas here; each one brings its own personality. Basically, if you have a favourite, try it here! The toppings make or break this dish, so don’t skimp.

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1.In a medium bowl, combine the tea, milk and chia seeds.
2.Add the maple syrup to taste and blitz with a hand-held blender about 10 times, until combined.
3.Place the bowl in the refrigerator until the pudding is thick and scoopable – 30 minutes or overnight.
4.Serve with any or all of the toppings.

Recipes and Photography Heidi Swanson

This edited extract
is taken from Super
Natural Simple by Heidi
Swanson, published
by Hardie Grant
Books (RRP $45) and
available where all
good books are sold.


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