Vegan Christmas Breakfasts | Bread Pudding & Spiced Porridge



Hiya! Listed here are two breakfasts you possibly can make for the vacation season, or now, or by no means 🙂

Pumpkin Chocolate Pudding
1 loaf of stale bread
1 can coconut cream
1 cup of non-dairy milk
2 cups pumpkin puree
1/2 cup coconut sugar
2 1/2 tsp cinnamon
1 1/2 tsp floor nutmeg
1 1/2 tsp floor ginger
1 clove
2 tbsp floor flaxseed
1/four – 1/2 cup chopped chocolate
1/2 cup chopped walnuts
1/2 cup raisins

Chop bread into cubes.
In a bowl combine all different substances excluding chocolate, walnuts and raisins.
In a big bowl or container place bread and add the liquid to the bread. Fold in remaining substances and let soak for 20-30minutes.
Bake at 180˚C for 40-50 minutes.

Ginger Bread Oats
1 cup of soaked metal minimize oats
1 chopped apple
2 tbsp molasses
1 tsp ginger
1 tsp cinnamon
1/2 cup raisins
1 tbsp coconut sugar
1 pinch of floor cloves
Sprint of milk

Add all substances to a pot (besides milk) and produce to a boil.
Decrease warmth and let simmer for 10-15 minutes or till thickened and cooked right through.
*Cooking time will depend upon soaking time.
End off with a touch of coconut milk and maple syrup and every other toppings that tickle your fancy.

Love you heaps. Have a lovely vacation season!

The place you’ll find us:
Nina – http://instagram.com/ninamontagne
Cam – http://instagram.com/camfinn_

Music:
“Do not Name Me” by Personal Island

Filmed on a Panasonic GH4
Edited on Closing Reduce Professional X

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