Today is apparently (inter)national Eat Dessert First Day! This is my kinda day, because that’s the way the universe should function: pudding first, real life later. Luckily for me summer is almost here and then I can have dessert for breakfast every day in the form of a smoothie bowl, which is nature’s candy. In the meantime, here is a meager but easy offering to take the edge off of a Wednesday.Lately things have been getting ahead of me, and I can’t always get to all the tasks I want or need to, and before you know it it’s almost another month past and another deadline looming. When I’m in what feels like a no-win situation I tend to rely on comfort food to get me through the worst of it, so this is where this breakfast dish comes in.I took inspiration from Veggies Don’t Bite and her delicious-looking avo-based pudding, using what was in the fridge to stuff it with filling ingredients to keep me settled for breakfast, where I don’t fool around with hunger pangs. This breakfast sorted me out for hours, which is almost never the case, so I’m starting to think this may be the way to go, breakfast-wise.
Ingredients (serves 1):
- 1.5 cups steamed pumpkin
- 3 TBSP cacao powder
- 2 TBSP liquid sweetener of choice
- 1 tsp vanilla extract
- big splash of ginger, cinnamon and nutmeg
Banana bread balls:
- 1 large ripe banana
- 1/2 cup GF oats
- 2 tsp sweetener of choice
- 2 tsp psyllium husk powder
- big pinch salt
- 1 tsp vanilla
- splash cinnamon
- Optional: 1 TBSP crushed nuts or seeds
- 2 TBSP date paste or prune purée
- 2 tsp sweetener of choice (if required)
- 2 tsp cacao powder
- 2 tsp boiling water
- Nut-based cream for garnish + choc chips
- Optional: 1 tsp good quality coffee powder
- Blend your mousse ingredients until smooth and place in a container in the fridge to chill.
- In a bowl mash your banana well and mix in the other ingredients until combined (otherwise use a food processor). Form a TBSP-sized ball, roll it and place it on a baking tray. Transfer ingredients to the freezer and let it firm up for 30 minutes or so.
- Mix your topping ingredients in a mug, then place your banana bread balls on top of the mousse followed by the topping.
- Serve immediately or let it chill in the fridge.
So there you have it! A super basic, ridiculously easy breakfast that can be made the evening before (if you store your balls in the fridge instead of the freezer) and can be transported to work if you’re running late. I’m busy editing a thesis at the moment and it seems like my brain won’t shut down in the evenings so by the time it’s morning I have to fight myself to get out of bed in time, when it could be so much easier to just roll over and dream the day away.And because today is about spoiling myself to try and stay cheery, we’re going out with a pal and her Man-creature for pizza, so I cannot wait to get my fix of glorious carbs! 😀 Whilst I daydream about things to come, there are some creatures in life that have nothing better to do than roll around or chew at my clothes. Making fun of their hardships helps me to realize that, whatever happens, what I have is first world problems, and at the end of the day I’m truly blessed.