29 July 2010

No Meat Zone Recipes: Vegan Baked Blueberry Oatmeal Breakfast Pudding


Baked Blueberry Oatmeal Breakfast Pudding


1/2 cup (75 g) lightly toasted hazelnuts (filberts), with skin
1/2 cup (75 g) lightly toasted cashews
1/2 cup (60 g) old-fashioned rolled oats (not instant)
3/4 cup (180 ml) unsweetened applesauce
2 tsp (10 ml) pure vanilla extract
2 Tbsp (30 ml) agave nectar or maple syrup; or 10 drops stevia liquid
2 tsp (10 ml) cinnamon
1/8 tsp (.5 ml) fine sea salt
1-1/4 cups (300 ml) unsweetened, plain or vanilla soy or almond milk
1/2 cup (120 ml) fresh or frozen blueberries (do not thaw first if frozen)


Preheat oven to 350F (180C). Grease a 4-6 cup (1-1.5 L) casserole dish.

In the bowl of a high-speed blender*, place the nuts, oats,
applesauce, vanilla, agave, cinnamon and salt. Pour the milk over all
and blend for about a minute, until perfectly smooth and creamy. Pour
mixture into the casserole dish, then gently fold in the blueberries
(scatter a few extra blueberries over the top if you like, as they
won’t sink).

Bake in preheated oven for 40-50 minutes, rotating the casserole about
halfway through, until the edges begin to puff and crack and the top
appears dry. Allow to cool somewhat before serving; may be served
warm or cold. Makes 4-6 servings. Store, covered, up to 4 days in
the refrigerator. May be frozen.

*To make with a regular blender: Pour in the milk first, then add the
remaining ingredients (except blueberries). You may need to blend in
batches to achieve an equally smooth consistency.

More photos available here.

Submitted by Ricki Heller, PhD, RHN-- Author of Sweet Freedom: Desserts You'll Love without Wheat, Eggs, Dairy or Refined Sugar. Twitter: @RickiHeller Facebook: http://www.facebook.com/pages/Diet-Dessert-and-Dogs/124799880868208?ref=ts

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Photo Credit: Ricki Heller