Sweet Potato Breakfast Pudding Recipe
Try this Sweet Potato Breakfast Pudding Recipe recipe, or contribute your own.
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 2
vegan
vegetarian
white meat free
contains gluten
red meat free
shellfish free
dairy free
pescatarian
- 1 tsp cinnamon
- 1 cup blueberries
- 1 cup sweet potato puree
- 3 cups of milk of choice (i use home made almond milk)
- 1 cup activated buckwheat groats (can use oats millet, amaranth)
- 2 tbs black or white chia seeds
- 1-2 tbs rice malt syrup (optional)
- toppings: buckwheat groats cacao nibs and coconut chips (optional or use whatever you like)
- Carbohydrate 25.15007 g
- Cholesterol 0 mg
- Fat 0.29357 g
- Fiber 4.46130005073547 g
- Protein 1.64352 g
- Saturated Fat 0.037175 g
- Serving Size 1 1 glasse (142g)
- Sodium 37.445 mg
- Sugar 20.6887699492645 g
- Trans Fat 0.099518 g
- Calories 103 calories
Blend all of ingredients together except blueberries and toppings in a blender blend until thick and creamy.Pour mixture into mason jar or glass until half full put a layer of blueberries then fill with to the top with pudding mixture. Put in fridge overnight and serve with blueberries and desired toppings.Thermomix InstructionsAs above blend @ speed 8 for 20 seconds until thick and creamy.Pour mixture into mason jars or glasses until half full put a layer of blueberries then fill to the top with pudding mixture. Put in fridge overnight and serve with blueberries and desired toppings.
