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vegan sourdough bread pudding

“comfort food that can be eaten all year round”

  what you need

300g sourdough fruit bread  (I used Healthybake Spelt Fruit Loaf)
1 large carrot
1/2 cup activated almonds, chopped
1/3 cup dates or dried figs, chopped
1 cup hemp mylk (recipe here)
1 can (400g) coconut milk
1/3 cup maple syrup
2 tsp vanilla extract
2 tsp cinnamon
1 pinch of salt

what to do

Preheat the oven to 180°C.

Cut the bread into cubes (not too small) and place in a large mixing bowl. Grate the carrot. Add the carrot, chopped almonds and dried fruit to the bowl and mix with the bread.

Combine hemp mylk, coconut milk, maple syrup, vanilla, cinnamon and salt in a separate bowl. Pour the mixture onto the bread and carefully combine the ingredients.

Immediately transfer the soaked bread into a large, flat baking dish and press down slightly using a spoon to even out the surface.

Bake for 35-45 min until golden brown at the top. Serve warm with lightly grilled banana, vanilla bean coconut yoghurt topped with a sprinkle of cinnamon.

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