Vegan Makówka - Silesian poppyseed bread pudding
A vegan, healthier version of makówka
Vorbereitungszeit 15 Min.
Zubereitungszeit 15 Min.
Arbeitszeit 30 Min.
Portionen 4
Kalorien 805 kcal
- 200 g ground poppy seeds
- 130 g raisins
- 50 g coconut sugar
- 300 g bread rolls (I recommend wholegrain, spelt or gluten-free)
- 1.5 kg oat milk
- aroma bitter almond, rum and vanilla aroma
- almond slices
Start with the poppyseed mixture. Simply combine poppy seeds, raisins, coconut sugar and 1 litre oat milk in a pot and bring to boil, then simmer at low to medium heat until the poppy seeds become soft and soak up most of the liquid. This should take no longer than 10-15 minutes. Important: KEEP STIRRING.
While the poppyseed mixture is simmering, chop bread rolls into slices or chunks.
Turn off the stove and add 1/2 phial bitter almond aroma and 1/2 phial rum aroma to the pot. Optional: A few drops of arrack, vanilla or lemon aroma.
Layer bread roll slices and poppyseed mixture alternately and pour the remaining half a litre of cold oat milk on top evenly.
Sprinkle almonds on top.
The bread rolls should soak within a few minutes, so you can enjoy the dessert right away. It tastes great both cold and warm!
Calories: 805kcalCarbohydrates: 125gProtein: 24gFat: 27gSaturated Fat: 3gTrans Fat: 1gSodium: 616mgPotassium: 952mgFiber: 18gSugar: 44gVitamin A: 782IUVitamin C: 2mgCalcium: 1378mgIron: 11mg