I was having a really crazy dream last night about gluten-free baking.
You were too? No way!
Anyways, I was really into it and I turned off my alarm in my sleep.
I woke up at 8 a.m. in horror, slapped on some make-up, and tried to think of a quick, portable breakfast I could eat on my commute to work.
I’m the type of person who likes to slow cook oats and spend an hour spoon feeding myself as I read blogs and emails, but this wasn’t one of those mornings. I’m not quite at the point where I can say “Sorry I’m late boss, slow cooked oats are just SO much creamier.”
So I whipped up my best Southern accent and I said “Rise and shine honey, we’re makin’ sweet potato puddin!”
I’ve got a thing for puddings made with chia seeds. Chia seeds are high in fibre, and they gel up when you put them in liquid, making them the perfect pudding starter!
I’ve made gingerbread pudding and candy cane pudding on my blog, but with the ingredient of the week being sweet potato- and some puree sitting all lonely in my fridge- I knew what had to be done. I also had some sprouted almonds sitting in my fridge, and thus, the Sweet Potato and Almond Pudding was born.
I topped it off with some pretty topings, threw it in my bag, chased down my bus like a crazy lady, averted eyes while I moanfully enjoyed each and every bite on my subway ride, and made it to work just in time.
The proof is in the pudding.
- ½ cup Sweet potato puree (Make your own or use canned)
- ¼ cup Almond milk
- ½ scoop Vanilla protein powder
- 2 tbsp Chia seeds (I use milled chia)
- 1 tsp Ground cinnamon
- Splash of vanilla and almond extract
- Stevia or other sweetener to taste
- Toppings: flaked coconut, sprouted almonds, cranberries
- Blend ingredients in a bowl or small container with a fork or spoon.
- Let sit for 5-10 minutes.
- Enjoy. And moan.