Ever fancied a rich brownie covered in silky chocolate pudding . . . for breakfast? Well, now you can munch to your heart’s content. Chocolate for breakfast – now that is a good way to start the day!
Of course, I don’t sweeten mine at all. I’ve weaned myself from the urge to add sugars to my foods to combat bitterness. I seriously don’t mind pure cocoa these days – but I know most people aren’t the same! Please feel free to add a spoonful of dextrose to the brownie mixture and/ or pudding.
This was gorgeous topped with a blob of unsweetened yoghurt, cinnamon, and brazil nuts. If you hate the slight skin that forms on top of the pudding, press some cling wrap to its surface before refrigerating.
The oats, psyllium, and flaxseeds enrich the brownie with fibre. It also packs in a punch of protein from egg (and flaxseed), and antioxidants from the abundance of cocoa. The wonderful flaxseeds also add omega-3s, as well as plenty of minerals.
This recipe can be gluten-free, dairy-free and nut-free.
Serves 1
Preparation time: 5 minutes (plus refrigeration)
Cooking time: 15 minutes
Ingredients:
– 1 egg
– 3 Tablespoons milk of choice
– 1 heaped Tablespoon cocoa powder
– 2 Tablespoons rolled oats of choice (use gluten-free if necessary)
– 1 teaspoon psyllium husks
– 1 Tablespoon coarsely-ground flaxseeds
– 1/3 teaspoon vanilla essence
– 1 cup milk of choice, extra
– 1 heaped Tablespoon cocoa powder, extra
– 1 Tablespoon cornflour
– few drops vanilla essence, extra
Method:
1. The day before you want to eat this, combine the first 7 ingredients in a microwave-safe serving bowl. Transfer to the fridge for a couple of hours to soak.
2. Cook the brownie mixture in the microwave for 1 1/2 – 2 minutes, on high power, until set. Meanwhile, whisk together the remaining ingredients in a saucepan. Cook over a medium-high heat until thickened, whisking constantly.
3. Pour the chocolate pudding over the brownie. Chill in the fridge overnight. The next morning, top with yoghurt (or whatever pleases you), and enjoy! 🙂
