Creamy Chia Custard

With the warmer weather here in Australia, we are pulling out all the winter favourites. This custard is delightful warm, and, nice and nourishing later as a cold dessert. The lemon zest gives it a lovely lift but of course you can leave this out. It's got only 6 whole foods and takes only 15 minutes to cook. Enjoy it today!

vegan, dairy-free

serves 4

Ingredients:

2 cups soy milk (or vegan milk of your choice)

60g polenta

1 Tbsp chia seeds

3 Tbsp, 50g maple syrup

zest of 1 lemon (no white pith) optional

1 tsp vanilla

Method:

1. Place all ingredients into a high-powered blender and blend for 30 seconds (Thermomix sp 9).

2. Heat on the stove top on med-high heat, stirring for 15 minutes. (Thermomix 15 mins/90C/sp 3).

3. Serve immediately or return to blended for another 45 secs on high to add to the smoothness (Thermomix 45 sec/ sp 9). Serve with fruit or cake/baked goods.