Saturday, 29 September 2012

a breakfast pudding fit for the breakfast club

this recipe is being re-posted as part of the breakfast club. i am a breakfast stickler. as i write i am trying out a recipe for a coffee and almond granola. it could all go very wrong but if it goes right you will find a recipe by the by.

the breakfast club
o is a creature of habit. until recently his weekday breakfast was a bowl of bran flakes and a small cafetiere of fresh coffee. i coaxed him out of eating boxed sawdust with a bowl of homemade granola, a sliced banana and some milk. on the weekend brunch is always some manner of eggs – poached, fried or scrambled. i am his polar opposite as the only constant about my breakfast habit is that it varies very often. there are some constants like greek yoghurt, soft cheeses like ricotta and cream cheese and nut butters. for sweeteners there are homemade jams, honey and molasses. 

i prefer total greek for its tart taste and thick consistency. my pantry cupboard has at least two different kinds of nut butters aside from just peanut butter (right now its cashew and almond) and a couple of sweeteners like date or pomegranate molasses and honey. there is no end to the creativity that these allow.

i love eating almond butter with a drizzle of honey. it’s good swirled into yoghurt or spread on toasted bread. the heat of the latter melts it making it glossy. the same goes for tahini sweetened with a bit of honey. for me, peanut butter with nutella is as much a classic as is peanut butter and jam. and today i made breakfast pudding – a sublime concoction of avocado, an over ripe peach and a couple of tablespoons of greek yoghurt. i added a little bit of honey to round the sweetness and a big pinch of cinnamon. the thick yoghurt gives a soft pudding like consistency and cuts through the creaminess of the avocado. i love the fact that something as lush as avocado is so very healthy too. this is quite a luxurious breakfast and a little sprinkle of granola lifts it from something nursery-like to something quite grown-up.

this recipe was inspired by various raw and vegan versions that i have read and has so many possibilities. you can change its direction to a smoothie or milkshake by thinning it with milk and adding some almond butter. you could leave out the yoghurt or milk completely, blend it with some dark good quality cacao and let it sit in the fridge to firm up to for an after dinner treat. whatever you do always finish with some toasted nuts or something crunchy like granola or cacao nibs for texture contrast.

{breakfast pudding}

three baby avocados, shelled and de-seeded
a peach
a pinch of cinnamon
a couple of tablespoons of greek yoghurt
a drizzle of honey
a small handful of toasted nuts, granola or cacao nibs

process the avocado, peach and cinnamon adding enough yoghurt to get a pudding like consistency. sweeten to taste. place some in a bowl, sprinkle with granola and tuck in.

p.s. i spooned the left over’s into a small glass which is sitting in the fridge waiting to be introduced to o. i am almost certain that he is going to love it!

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