CHIA SEED BREAKFAST PUDDING
Chia seeds are nutritionally dense seeds that will thicken any liquid you add them to. Mix them up with coconut and almond milks and you've got an almost instant pudding with a tapioca-like texture and gently sweet flavor. This recipe is meant for breakfast, but if you add a little honey to the seeds as they swell, it will be sweet enough for dessert. You can use either black or white chia seeds here, or a mix. The pudding will continue to thicken as it sits, so feel free to thin it out to taste with a little more almond or coconut milk before serving.
Provided by Melissa Clark
Categories breakfast, brunch, appetizer, main course
Time 1h
Yield 4 servings
Number Of Ingredients 12
Steps:
- Coarsely chop half of the dried apricots. Place chopped apricots in a small pot with passion-fruit juice, 25 grams sugar (1 1/2 tablespoons), lemon juice and a pinch of salt. Simmer very gently over low heat until apricots are soft and liquid has turned syrupy, about 30 minutes.
- While chopped apricots cook, put remaining whole apricots in a bowl and cover with boiling water. Let soak until plump, 10 to 20 minutes. Drain and reserve plumped apricots and the apricot sauce for garnish.
- Meanwhile, in a quart container with a lid (or use a cocktail shaker), combine almond and coconut milks, remaining 25 grams sugar (1 1/2 tablespoons) and a pinch of salt. Stir in chia seeds and kasha, if desired; shake thoroughly so that seeds are evenly hydrated. Let rest at least 20 minutes or until pudding has a rich, creamy texture. Seeds should be fully hydrated. (Pudding will keep for up to 3 days but may require rehydrating with more almond or coconut milk as the seeds continue to absorb liquid.)
- To serve, spoon pudding into bowls. Top with apricot sauce, plumped apricots, almonds, coconut flakes and sliced banana, if desired.
KASHA BREAKFAST PUDDING
A heritage recipe found online from The Inn on the Common Country Inn in Craftsbury Common, Vermont. A wonderful way to start your morning - creamy, fruity, and healthy, and an especially warm treat on a cold morning. The dried cranberries particularly lend a distinctive zing.
Provided by winkki
Categories Breakfast
Time 50m
Yield 12 serving(s)
Number Of Ingredients 14
Steps:
- In large saucepan, combine milk, buckwheat groats, brown sugar, cinnamon, ginger, nutmeg, and kosher salt.
- Bring to boil and cook for 1 minute.
- Add butter and fruit.
- Gradually blend in the beaten eggs taking care not to'cook' eggs.
- Ladle into greased individual baking dishes or custard cups.
- Place in a water bath (can use deep baking pan filled with 2-3" hot water).
- Bake at 325F for 30-40 minutes until set or when a knife inserted near the edge of the cup comes out clean.
Nutrition Facts : Calories 294.7, Fat 15.2, SaturatedFat 8.7, Cholesterol 146.6, Sodium 242.6, Carbohydrate 32.1, Fiber 2.3, Sugar 18.5, Protein 9.9
MOM'S FARINA BREAKFAST PUDDING
Thick and fragrant of vanilla, this sweet summer breakfast pudding was a special treat that my mother made when I was little. It's definitely not your everyday cereal and is good plain or served with berries. Prep time includes chilling overnight.
Provided by EdsGirlAngie
Categories Breakfast
Time 8h15m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Mix farina, sugar and salt.
- In a saucepan, bring milk to a boil then briskly stir in farina mixture.
- Lower heat, cooking and stirring constantly for 3 minutes.
- Add butter, then remove from heat and sir in eggs and vanilla.
- (Eggs will cook from the heat, but you may use pasteurized frozen egg product if you wish.) Pour mixture into individual custard cups rinsed in cold water.
- Refrigerate overnight and serve chilled (unmolded or not) with crushed berries, if you wish.
Nutrition Facts : Calories 265.2, Fat 13.1, SaturatedFat 7.2, Cholesterol 172.8, Sodium 459.3, Carbohydrate 25.6, Sugar 17, Protein 10.7
KASHA WITH BROWNED ONIONS AND WALNUTS
Categories Herb Nut Onion Side Quick & Easy Walnut Fall Winter Gourmet Sugar Conscious Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Soy Free No Sugar Added Kosher
Yield Makes 4 (side dish) servings
Number Of Ingredients 11
Steps:
- Stir together kasha and egg until coated well, then cook in a dry 3 1/2- to 4-quart heavy saucepan over moderate heat, stirring constantly, until grains smell toasty and begin to separate, about 2 minutes. Add boiling-hot water, 1/2 teaspoon salt, and 1/4 teaspoon pepper and simmer, covered, over low heat until kasha is barely tender and most of water is absorbed, about 12 minutes. Remove from heat and let stand, covered, 10 minutes.
- While kasha cooks, toast walnuts in 1 tablespoon butter in a 12-inch heavy skillet over moderate heat, stirring frequently, 5 minutes. Transfer nuts to a plate, then add oil and remaining 1/2 tablespoon butter to skillet and heat over moderate heat until foam subsides. Add onion and thyme and cook, stirring occasionally, until softened and browned, about 15 minutes.
- Stir kasha into onion along with walnuts, parsley, and remaining 1/4 teaspoon salt and 1/4 teaspoon pepper.
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