Bread Pudding with Pecans and Cognac Caramel Sauce

What is it like?  

- Rich

- Boozy

- Melt-in-your-mouth 

Recipe

This recipe is one of my favorites and I always eat it as a dessert. However, if you use a different sauce, such as maple syrup, it can make a great breakfast. 

6-8 slices gluten free bread (filled until just a little liquid is in between after 20 min soak)*
1 cup soy milk
1/2 cup coconut sugar
2 eggs
2 tbsp sunflower oil or butter
2 tbsp vanilla, 1/4 tsp salt, 1 tsp cinnamon
1/4 cup raisins (optional) 
1/2 cup pecans, chopped and toasted 

Cognac Caramel Sauce
1/2 cup coconut sugar
1/4 cup nondairy milk
2 tbsp oil or butter
1/8 tsp salt
1 tbsp, plus 1 tsp cognac (Henessy brand works well) 

*I usually buy Trader Joe's gluten free cinnamon raisin bread and then skip the raisins and cinnamon in the recipe. 

Directions: 

1. Slice bread into one-inch cubes and place into an 8x8 baking dish or cake pan.

2. In the blender, blend together the milk, sugar, eggs, oil, vanilla, cinnamon, and salt until combined. Pour over the bread along with the toasted pecans and raisins. Make sure some of the raisins and pecans are submerged so they don’t burn or dry out. Some of the bread should be sticking above the liquid (this is the part that will get nice and crispy in the oven).

3. While the bread rests for about 20 minutes, preheat oven to 350°F.

4. Bake just until bread bounces back, about 20 minutes.

5. To make the cognac sauce, combine all of the ingredients for the sauce (except the cognac) in a small sauce pan and place over medium heat until it simmers. Allow the sauce to cool slightly before adding the cognac. Plate the bread pudding, then pour sauce over it and serve! This sauce is also excellent over pancakes, apples, or ice cream.

Coconut Caramel Sauce (Why use coconut sugar?)

What is it like? 

- Strong caramel notes 

- Dark, rich color 

- Fast & easy to make 

- Contains more nutrients than refined sugar or brown sugar, including Iron, Zinc, Calcium, Potassium, Inulin, and phytonutrients
 

Recipe

3/4 cup coconut sugar
1/4 cup almond milk
1/8 tsp salt 

Directions: 

1. In a sauce pan, simmer all ingredients for about 2 minutes or until thickened. 
2. Allow caramel to cool. If you prefer it to be thicker, simmer it again. 
3. Store in the fridge for up to 2 weeks. 

Serve with apple slices, over ice-cream, pancakes, or create your own pairings. 

Delicious Teff Crepes

What are they like? 

- Soft 

- Flavorful

- Great for savory or sweet

For a dessert, enjoy with melted chocolate and whipped coconut cream.

Or, for a savory crepe, sauté some maitake mushrooms with olive oil and bok choy. If you eat meat, you can toss in just a few pieces of smoked salmon and you will have a delicious and memorable meal. 

Recipe

Makes 6-8 crepes, 5 min prep, 12 min cook time 

1 cup teff flour, 157g
1 1/4 cups unsweetened dairy free milk or water, 275g (or more if a thinner crepe is desired)
2 tbsp olive oil, plus more for cooking
heaping 1/4 tsp salt, or less if preferred
2 eggs 

Optional: you can add spices or herbs of your choice, like paprika or black pepper.

Directions: 

1. Begin by warming the water so that the olive oil does not solidify when added to the bowl. Then mix all ingredients together in a large bowl for 1 minute or blend in the blender for thirty seconds.

2. Heat a large skillet over medium heat. I use a twelve inch cast iron which works nicely.* Add one tsp of olive oil (or preferred oil) and then pour in about 1/4 to 1/3 cup of batter (scoop the batter from the bottom of the bowl in case it is not fully amalgamated). Right after you pour the batter into the pan, tilt it around in a quick circular motion to get the crepe batter to spread.

3. Once the crepe is solid it is cooked through and can be flipped. Cook on the second side briefly, about 30 seconds, before transferring to a plate. Add one tablespoon of water if the batter does not spread to 1/4 inch thickness.

4. Once cooled to room temperature, the crepes can be kept in the fridge for about 2-3 days in an airtight container.

*If you are not used to cooking crepes, you will have to make a few to get the hang of it. If they break, you are probably trying to flip them too soon. You can oil the pan again after cook a few crepes to help them release. 

Easy Chocolate (or Carob) Pudding, 5 ingredients

What is it like? 

- Chocolaty

- Rich

- Silky Smooth

Recipe

This recipe can be doubled.

4 oz silk tofu
1/2 cup coconut cream
10 dreid medjool dates (mine were small, if yours are big you can use fewer)
1/2 tsp vanilla
1 tbsp carob powder, or more to taste OR cocoa powder
1 tsp lecithin, optional

Directions:

1. Blend the ingredients for about 2 minutes, until smooth (it can take a couple minutes for the dates to completely break down).

2. Pour the pudding into three small bowls, cover, and place in the fridge.

3. I like to garnish the pudding with plain whipped coconut cream. Coconut flakes and a few carob or chocolate chips are also a great addition.

TIP
This dessert is best the next day. The medjool dates, even after being blended, need time to soak up the liquid before becoming a completely silky pudding.

Scrumptious Pumpkin Crepes

What are the flavors? 

- Pumpkin

- Melted chocolate

- Toasted Pecans

Recipe

Find the crepe batter recipe here. It can be made 1-2 days ahead.

4 servings, 10 minutes prep and cooking

1 cup pumpkin puree
2 tbsp honey OR agave for vegan
1 tsp cinnamon
1/2 cup pecans 

Chocolate sauce
1/2 cup semi sweet chocolate chips or preferred chocolate, melted
1 tbsp dairy free milk OR regular milk 

Directions: 
Over low heat, stir the first three ingredients until warmed and incorporated. Then remove from burner. 
Heat the chocolate with the milk for 30 second intervals in the microwave until melted. Be sure to stir between each interval. If the chocolate feels hot the touch, allow it to rest at room temperature for a few minutes to finish melting. 
Then, fill the warm crepes with 1/4 pumpkin filling and drizzle with chocolate sauce and garnish with pecans.