There's something about Lemon Poppyseed that feels like oh-so-cozy comfort food.
I can feel some childhood nostalgia, rooted in some level of pride that I preferred fruity muffins and carrot cake above chocolatey pastries - a fact that made me feel different from other kids who loved candy and chips, living in an eternal sugar high, only to be punctuated by a savory pop of junk food.
Comfort food, as it turns out, seems to be a very American thing. As, I learned, seem to be poppy seeds.
At least, that's what I thought. After looking everywhere in Stockholm, Sweden, and concluding that poppy seeds were (very oddly) an American luxury, I had my dad send me a few big bags of poppy seeds. A couple of days after receiving my contraband from overseas, I stumbled upon them in a random store - vallmofrön, if you are curious.
As for this recipe - I've made it a small mission to replicate my favorite non-Paleo sweets into a flavor-infused variety of different chia pudding.
There's no denying that a bowl of chia pudding holds more nutrition than a muffin, and a fraction of the sugar (heck, if you really want a kick in the tastebuds, you could hold the honey altogether!).
Speaking of a kick in the tastebuds - if you hate lemon, you'll hate this recipe. 4 tablespoons is a substantial amount of lemon juice, so feel free to experiment to fit your palate. Personally, I was in need of some intensity in my mouth, and found 4 to be the perfect number. —Savannah Wishart
coconut milk (full fat)
honey or maple syrup
lemon zest (about 1 lemon)
lemon juice (about 1 lemon)
pinch of Himalayan salt
In This Recipe
Blend coconut milk, banana, honey, lemon zest & juice, vanilla, turmeric, & sea salt until smooth and creamy.
Pour mixture into a glass jar.
Add chia seeds and poppy seeds.
Shake to combine.
Refrigerate for a minimum of 4 hours, or overnight.