The Smiling Onion

Vegetarian and Gluten-free Cooking

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Spiced Cacao Breakfast Pudding

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There’s definitely no shortage of breakfast puddings and porridges on this site. While these types of warming breakfasts always make me feel the best, I have a compulsion for variety and I simply can’t just eat plain old oatmeal every morning. In fact, I often use the thrill of an exciting breakfast the next morning as a bargaining tool to prevent myself from late-night eating.

If I go to sleep now, I’ll feel refreshed in the morning and have time to make my golden porridge…or 5-spice+turmeric breakfast pudding…or 3-ingredient creamy coconut porridge…or (my newest addition to the breakfast porridge rotations) –  this spiced cacao breakfast pudding. 

When morning comes, the promise of an already-decided-upon breakfast also helps get me out of bed! (There is nothing worse than getting up and realizing you don’t have anything appetizing to eat for breakfast.) In addition to being a great incentive for starting the day, here’s what I like about this spiced cacao breakfast pudding, which is made by simmering teff flour on the stove:

-Easy to prepare

-Nutrient-rich (Teff is high in protein, iron, and calcium!)

-Contains raw cacao powder, for a chocolaty boost of energy

-Is delicately spiced, light, and warming – the perfect food to eat early in the morning!

Oh, and you can top it with salted-maple pecans if you like!

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Mexican Chocolate Chia Pudding

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Yes, this is the second recipe I’ve posted recently involving Mexican-spiced chocolate. But can you blame me? I was so enamored with my Mexican chocolate hamantaschen filling that I just had to keep the love fest going with a delicious chia pudding. Especially since — despite making and eating chia pudding on a regular basis — this is the first chia pudding recipe I’ve posted in two years of blogging!

How can this be?!  Chia pudding is one of the world’s most perfect breakfasts. It is remarkably filling, nutrient-packed, and exceedingly versatile. All you need are some chia seeds, some liquid, and some “seasonings.” I’ve made chia puddings “seasoned” with matcha, raspberry-black sesame, maple, you name it. I even recently made a savory chia pudding with turmeric and ginger. But today, I wanted to share this Mexican chocolate chia pudding with you, because it’s just what you need to start your day off right: with flava.

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Hipster Hamantaschen Fillings

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Purim is around the corner which means it’s hamantaschen time! Last Purim, I created a 15-minute hamantaschen recipe that happens to be raw, vegan, grain-free, and sugar-free (sweetened with dates), so be sure to check out that recipe if you haven’t yet.  It’s super easy and really delicious!

This year, I decided to focus on fillings, because I feel like there is just so much wasted potential there. I mean, donut fillings have gone way beyond your standard cream or chocolate at this point (dulce de leche, passion fruit….there are a ton of donut shops in NYC that really understand the opportunity that comes with the word “filling”). But hamantaschen? Every year,  I walk past bakeries and see hamantaschen filled with your typical jam and poppy seed. It’s  nothing to complain about of course — those fillings are traditional and delicious — but can we get some creative ones too? Let’s enter the world of “artisan” hamantaschen fillings already!

I’ve attempted to do that here, with three fillings that would probably be on the docket if your favorite hipster joint started selling hamantaschen. (Disclaimer: I don’t consider myself a hipster, so I could be wrong about this.) They are Mexican-Chocolate Chestnut, Salted-Maple Peanut,  and Poppy-Seed Cream Cheese (the least hipster and most Jewish of the lot). They are all low FODMAP as long as you don’t overdo it; the Mexican Chocolate-Chestnut is vegan, and the Poppy-Seed Cream Cheese is nut-free. Last year’s 3-ingredient chocolate filling (vegan and raw) is also worth revisiting if FODMAPs aren’t a concern.

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