Ingredients
- 1 ripe banana mashed
- 1/4 C whole wheat flour
- pinch sea salt
- pinch cinnamon
- 1/4 tsp baking powder
- 1/3 C whole hazelnuts
- 1/4 C Almond milk for Coffee Hazelnut + 1 tbsp
- 1 tbsp Coconut milk (optional)
Description
- Roast hazelnuts in advance of wanting to make this breakfast. To roast hazelnuts, place the whole hazelnuts on a baking sheet. Place in a preheated oven at 425°F for about 10 minutes. Watch closely and toss once if needed until the skins are dark brown and have cracked. Remove the baking sheet from the oven and place the nuts in a clean tea towel. Fold the towel over top and rub the surface of the hazelnuts under the towel. This will remove the skins. Discard the skins and roughly chop the toasted nuts.
- Mash the banana in a jar. Then add flour, sea salt, cinnamon, baking powder, 2 tbsp chopped roasted hazelnuts, and 1/4 cup of Silk Almond for Coffee Hazelnut. Stir to combine well and ensure you don’t see any flour at the bottom.
- Microwave on high for 3 minutes. Time may vary depending on your microwave model.
- Right out of the microwave poke holes in the top of the bread pudding with a fork, then drizzle 1 tablespoon of Almond milk for Coffee Hazelnut on top. It will soak into the bread pudding and sweeten it perfectly!
- Top with a dollop of Coconut milk, if desired, and more chopped hazelnuts.
