There are a few things I will make exceptions for in our quest to eat a more plant-based whole food diet. Fortunately one of them won't have to be bread pudding because I found an amazing vegan version! The girls were so excited to help with any recipe with pudding in the title. And bread pudding is one of Joshua's favorite desserts. We all enjoyed this one.
The recipe comes from a fun book called Karma Chow by Melissa Costello. The book includes a forward by Tony Horton of PX90 so you know the food is substantial enough for athletes. But yummy enough for picky kids.
Decadent Banana Carob Bread Pudding
- 4 cups or 10 slices Ezekiel Sprouted Grain Cinnamon Raisin Bread (we used regular)
- 4 rips bananas, mashed
- 10 oz vegan carob chips or grain-sweetened chocolate chips
- 2 cups Cashew or Almond milk
- 12 dates, pitted and cut in half
- 1 tbsp vanilla
Preheat oven to 350 degrees F. Grease a 9 x 5 inch loaf pan. Place the bread, bananas and carob chips in a large bowl. Set aside. In a blender or food processor, blend the milk, dates, and vanilla until smooth. Pour over the bread mixture and let it soak for 10 minutes. Pour it into the prepared pan. Line a roasting pan with a damp kitchen towel. Place the loaf pan on the towel inside the roasting pan, and place the roasting pan in the oven rack. Fill the roasting pan with hot water to reach halfway up the sides of the loaf pan. Bake for one hour, or until a knife inserted in the center comes out clean.
|Mise en place.|
|A really bad photo of Audrey mashing bananas.|
|I think we inhaled the first half.|
There are usually ways to enjoy a little of many treats even on a plan-based diet. I have been talking to the girls a bit about food recently and they are both starting to parrot what I am saying back to me. Audrey is old even to start to understand. Tonight I told my favorite quote so far about healthy eating:
Eat food, not too much, mostly plants. -Michael Pollan.