We all know the old adage: “Eat like a king, lunch like a prince, and dine like a pauper”.
So, after a long fast, you deserve to have a royal breakfast 🙂 . This easy-healthy recipe takes around 25 minutes to be ready and if you do not have enough time to cook breakfast in the morning, especially on Monday, make it the night before. So, no more excuses for skipping breakfast.
Pudding base:
- egg white, 100g
- Greek-style yogurt, 50g
- coconut drink, 30g
- spelt flour, 20g
- coconut flour, 15g
- cocoa powder, 5g
- baking powder, 2g (1/2 teaspoon)
In a bowl, whisk together all ingredients and mix till thoroughly combined. Divide the mixture evenly between 1-2 teacups (or ramekins), depending on how hungry you are 🙂 .
Cream:
- Greek-style yogurt, 15g
- cocoa powder, 5g
Combine cocoa powder and Greek-style yogurt and stir well until smooth. Spread it over the pudding base and cook (cooking technique is described below).
Average nutritional values:
| g per 100g | % RI* | |
| Energy (kcal) | 154 | 7,7 |
| Fat | 8,1 | 11,6 |
| of which | ||
| saturates | 6,3 | 31,5 |
| Carbohydrates | 11,0 | |
| of which | ||
| sugars | 5,0 | 5,6 |
| Fibre | 2,6 | |
| Protein | 8,0 | |
| Salt | 0,7 | 11,7 |
*RI: Reference Intake, EU FIC Annex XIII part B) for front of pack (FoP) nutrition labels
Water-bath cooking: place a saucepan on the stove over a medium heat, followed by about 1-2 glasses of water depending on the size of the saucepan (generally, about half-way up the sides of the teacups). Bring the water to a boil and then reduce to a simmer. Then, carefully add in the teacups. Cover them with a lid or tightly with aluminum foils. Let it cook for 20-25 minutes until set. Remove the lid e let it be for 3-4 minutes for all the steam to go away. Take the teacups out of the water-bath. Allow the creamy pudding to cool to room temperature and chill it in the refrigerator overnight. By the time, morning arrives, and it is ready to be served garnished with the sauce and some lovely home-made fruit preserve or any other topping you desire.
Cooking tip: if there’s too much water, it can splash into the teacups ruining your puddings. If there’s too little, your puddings won’t cook properly. The steam helps to keep the top of our product from becoming too dry.
