You can thank the quarantine for this one. Lots of extra time to dream about comforting, decadent, delicious, but still super nutritious and gut healthy recipes.
This one came to me as I was drifting off to sleep last night and thankfully I was able to remember it this morning...and it was even better than I imagined!
My 12 year old called down from the loft as it was cooking..."Whatever you're making...I want one. It smells soooo good!"
2 slices of vegan bread (not white bread please)
about 1/2 cup of unsweetened almond milk, but I didn't really measure it
about 2 TBSP of chia seeds
heavy sprinkle of cinnamon
little bit of vanilla extract
Frozen wild blueberries
pure maple syrup (I didn't use it...didn't need it)
unsweetened almond butter
unsweetened coconut flakes
In a bowl big enough to lay a piece of bread in, mix almond milk, chia seeds, cinnamon and vanilla.
I put mine in the fridge to set while I did my morning routine so it would thicken some and really stick to the bread.
After about 2 hours, dip your bread in the chia pudding and make sure it really soaks into both sides.
Drizzle a little bit of coconut oil in a small frying pan and cook your toast until each side is browned and it's no longer soggy. Took about 3-4 minutes per side on medium heat.
Sprinkle with optional toppings. That's it. It was super easy and ridiculously delicious.