Lily's "Cup-Cake" Bread Pudding
1 tspvanilla extract
1 cagave syrup
1/2 tspcinnamon, ground
1 tspginger powder
1 calmond milk
2sprouted grain english muffin (processed until it forms crumbs)
3/4 calmond meal
1 cdates, chopped
1 1/2 cdried bananas, chopped(optional)
How to Make Lily's "Cup-Cake" Bread Pudding
- Prepare mini-muffin pans with cup-cake liners or grease them. Beat together the first 7 ingredients well.
- Then mix in the English Muffin crumbs, ground Almonds & dried fruits and set aside for at least 20 mins or you can put it into the fridge overnight and have it ready for breakfast the next morning.
- (If the mixture is too dry, you can add a little more milk or if it is too wet, then add a little more Almond Meal) Preheat oven to 350℉. Scoop enough to fill a little above the lip of the cups.
- Bake in a pre-heated 350℉ oven for 10-12 mins.
Yields about 24 mini-muffins