Oh my goodness… I’ve got a good one for ya!
I’m sad to say that summer is over – we had a short one. BUT my favorite season is here – bring on the pumpkins, pumpkin spice, apples, hot tea…it’s time to cozy up! I love all colors that fall brings. That’s why moving to Seattle was such an easy thing – I missed 4 seasons and now I finally have them.
Talking about cozy, there’s nothing better than some bread pudding with hot coffee, tea, or milk. SO yummy. This one you see here? Disappeared in a day. No shame. I mean, it’s not the healthiest because of all of the bread, but the rest are good ingredients. Are you excited? Let’s do this:
2 cups almond milk
1/4 cup vegan butter
1/2 cup maple syrup
3 flax eggs
2 tsp cinnamon
1/4 tsp pumpkin pie spice
2-3 apples (depending on size), shredded and drained
1 tsp vanilla extract
- Preheat oven to 350F.
- In a pot heat milk and butter until butter melts. Cool off.
- Combine maple syrup, flax eggs, spices and vanilla and mix until completely combine, best with electric mixer. Slowly add milk mixture.
- Cut baguette into cubes and mix with shredded apples in a bowl. Move into round spring pan.
- Pour batter on top.
- Bake for about 50-55 mins until golden brown.
Recipe adapted from MomsWhoThink
I finally got around to posting chia pudding. I know, it’s sad because it’s one of the easiest things to make. One of the reasons I hesitated until now is because I didn’t just want to post a plain simple chia pudding, not that there’s anything wrong with that. This weekend I thought about 4th of July, the Independence Day in the US and it hit me – red, white and blue! So here it is, with the blue layer not so blue 😀
For those of you who’ve never had chia – why should you eat it?
– plethora of vitamins
– fiber – most of the carbs in them are pure fiber
– high quality protein
So how do you make it? Chia seeds are bland so it’s easy to add them to many different dishes and drinks so they boost nutritional value. When it comes to pudding, I feel like you have to be a bit creative in terms of adding flavor. For this pudding, I did blueberries with a bit of Organic Burst Spirulina powder (for color and nutritional boost), which you all know I love 🙂 The middle layer is simply almond milk and vanilla extract and on top are pretty strawberries.
As always, I encourage you to make it your own in terms of flavor. I don’t like things too sweet so taste the mixtures before you add chia to make sure you’ll like them.
- 2 cups of water
- 1 cup of blueberries
- 1 banana
- 3/4 cup chia
- 1 tbsp vanilla extract – optional
- 1 tsp spirulina powder – optional
- 2 cups almond milk, unsweetened
- 1 tbsp vanilla extract (add more if not sweet enough for you)
- 3/4 cup chia
- Strawberries, or any other fruit for topping
- Blend water, blueberries, banana and optional ingredients, if using, in a high speed blender.
- Pour into a bowl and add chia seeds.
- Stir until all combined. Scoop out with a ladle and pour into cups/mugs.
- Let sit until it thickens, about 15 minutes. In the meantime, prepare middle layer.
- Mix almond milk and vanilla extract – I blended it in a blender so that it’d foam up, just for fun.
- Pour into a bowl and add chia seeds.
- Stir until all combined.
- Make sure the bottom layer is solid before pouring the middle layer with a ladle.
- Let sit until hardens again.
- Decorate with desired fruits or sprinkles!
- Enjoy with loved ones.
This pudding, you guys…. I have no words! I experimented and it worked and it’s the best pudding I’ve ever had. No joke. I was so surprised when I tasted it and had to consume the whole cup right away. And then another a bit later with chocolate chips I made that same day. And then I knew I had to make sure to tell you all about it. (Btw, the little spots you see from outside the cup are just air bubbles.)
This pudding is one of the smoothest things I’ve ever had. Please don’t think I’m weird, I’m just really happy with how it turned out 🙂
I have also tried edible flowers for the first time. I have to admit I was weirded out, but gave in and tried them and they tasted like radishes 🙂 Cute for decoration on this pudding, but don’t eat them with this. Stick to salads with them in.
When I was little, my mom used to make instant pudding because that’s what was cool then. Instant food was in and everybody was doing it. I remember banana, strawberry and chocolate pudding poured into glasses filled with fruit or round lady fingers. Yum. It was good. Not healthy, or nutritious, but we all loved it.
But now, I can have both yummy and healthy at the same time. This pudding is so easy you’ll want to make it right away. Ingredient count? 3. I know you don’t believe me, but it’s true. It’s also gluten free, sugar free and oil free. And super good for ya.
I bet you’re wondering what makes it purple. The most amazing and healthy vegetable ever. Yes, I said vegetable. Purple sweet potatoes! So good for you!
Healty Fiber ✅
- 2 cups of sweet purple potato, steamed
- 2 bananas
- 1 cup unsweetened almond milk
- Peel the potatoes and steam until soft.
- Let the potatoes cool down a bit, but not until completely cold.
- Put all ingredients in a blender and blend for about a minute until SUPER smooth.
- Pour into glasses and let chill.
- Enjoy with loved ones!
- If you want it sweeter and more banana-ish add a banana. Super ripe bananas are the best since you don’t have to use that many.
- I usually first blend almond milk with potatoes, then I add bananas to preferred taste.
- When you use warm potatoes the pudding stiffens up nicely as it cools in the fridge. If it’s not pour-able after blending then you need more almond milk. I made that mistake once and it was too hard and very potato-ey 😀 You shouldn’t have a hard time pouring into jars.