Have you ever eaten sweet potato pie? I actually haven’t, but I imagine its filling would taste somewhat like this. However, this big bowl of pudding is warm, goey, and thick – perfect for a filling breakast!
Orange kumara is a healthy carbohydrate, with antioxidants/ beta-carotene, Vitamin C, minerals, and fibre. Flaxseeds add omega-3 fatty acids, protein, Vitamin B1, copper, and manganese. Psyllium gives this additional fibre, and low-sugar Weet-bix add more healthy carbohydrates and fibre.
The spices make this taste dessert-y, and I suppose it helped that I topped this with brazil nuts and cinnamon whipped cream! However, you can eat this instead with a dollop of yoghurt or coconut cream. Or a drizzle of milk. Milk is just the ultimate comfort ‘food’, don’t you think?
This is seriously satisfying. I mean, the serving size is huge – if you can’t stomach big breakfasts, feel free to split it into to bowls. It kept me happy and full for hours and hours, because I ate the whole thing . . .
This recipe can be vegan, dairy-free, egg-free, and nut-free.
Preparation time: 15 minutes
Cooking time: 10 minutes
Serves 1-2
Ingredients:
– 1/3 of a large orange kumara, peeled and cubed
– 2 Weet-bix
– 300 ml milk of choice
– 1/2 teaspoon cinnamon
– pinch each ground ginger and nutmeg
– 1 teaspoon psyllium husks
– 1 Tablespoon ground flaxseeds
– whipped cream, nuts, yoghurt, coconut cream, etc. (to garnish)
Method:
1. Boil, steam, or microwave (covered) the kumara until tender. Cool slightly before placing in a blender with the rest of the ingredients. Blend until smooth, then pour into a microwave-safe serving bowl.
2. Microwave until hot – although I suppose you could chill it and serve it cold if you liked! – and garnish as desired. Enjoy! 🙂
