Tuesday, April 14, 2015

Vegan Bread Pudding For Breakfast

I've been obsessed with bread pudding ever since I had some at the Whole Foods dessert buffet last year. I thought I had died and resurrected. I loved it so much I went to that same Whole Foods on Chamber Street (totally out of my way home) once a week to stuff myself with their caramel bread pudding. Obviously I got fat.
To be honest this mornings recipe was an improvisation and quite frankly an accident. I once again ran out of food and all I had was almond milk and some frozen cinnamon raisin Ezequiel bread and some blueberries is my freezer, and I guess whatever is in my pantry.
So I was like, Im gonna make bread pudding at freaking 8 am before school. It actually only took me 5 minutes to make and its healthy, yup.
So to the recipe...

Ingredients (for one person)

2 loafs of Trader Joe's Ezequiel cinnamon raisin bread (frozen)
1 cup almond milk
1/4 cup GF rolled Oats
1/4 cup of organic frozen wild blueberries
1 tbsp dark chocolate chips
1 tbsp coconut syrup
1 tbsp dried cranberries
1 tsp coconut flakes
1 tsp chia seeds
1 medjol date

 You crumble the bread and rip it into little pieces, then add the oats, the blueberries, cranberries, chocolate, coconut, chia and almond milk (basically everything apart from the coconut syrup and the date) & pop it in the microwave for 2 minutes. I am not a huge fan of the microwave, but when you are in a rush in the mornings its pretty convenient, especially for this culinary masterpiece *proudly brushes dust off of shoulders*

I really hope you liked this recipe,

I def did.

Love you all, stay cool.



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