With Christmas round the corner, leftover food is going to be in abundance. But, if you’re like my family (who LOVE eating bread with EVERYTHING) you’ll know that loadsa bread is always leftover too. Luckily, we have the remedy… this recipe:
Ingredients: 250g leftover bread (in this recipe we used sunflower and pumpkin seed bread) 1.5 cups milk of choice (we used light soy milk) 1 tbsp chia seeds 1 tbsp ground flaxseed 1 tbsp cinnamon 1 tbsp coconut sugar (or preferred alternative)* 1 tsp (melted) coconut oil *This recipe isn’t overly sweet, so if you want a sweeter recipe, add more sugar or alternative such as xylitol, agave or stevia.
Method: In a blender, mix together milk, chia seeds, flaxseed, cinnamon and sugar then blitz until combined and set aside.
Cut bread into cubes, approx 2-3cm cubes is about right.
Put all the bread into a bowl and pour milk and seed mix on to the bread and cover thoroughly, set aside for approx 45mins.
Pre-heat oven to 180 degrees C. Melt coconut oil and add to bread mix after the 45mins have passed. Pour into a single baking tray or you can also do like we did, bake in an individual muffin tray. Bake for 25-30mins or until golden baked and set to the touch.
Leave to cool completely before eating.