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You can transform grains like kamut, bulgur or millet into a delicious vanilla pudding. This is a continuation of my exploration of puddings made from grains. Since I love chocolate pudding which I’ve created from teff and amaranth I was wondering if I could create vanilla pudding by using other grains. I found that kamut, bulgur and millet are all a great choice for that.
When I was considering toppings for this pudding I decided to make a twist on the original vanilla banana wafer cream pudding recipe. I layer my pudding with McVitie’s digestive cookies as they are my favourite vegan cookies. On top of cookies I place caramelized banana pieces. In my opinion caramelizing the banana raises the taste of banana to another level. You can top the pudding with whipped coconut cream if you wish.
Kamut or Bulgur or Millet Vanilla Banana Wafer Cream Pudding (V)
Ingredients
Kamut vanilla pudding:
- 50 g kamut
- 75 ml (1/4 cup + 1 tbsp) soy milk
- 75 ml (1/4 cup + 1 tbsp) water
- pinch of salt
- 75 ml (1/4 cup + 1 tbsp) water from a can of coconut cream or more if needed
- 5 ml (1 tsp) maple syrup
- 1/16 tsp vanilla powder
- 15 ml (1 tbsp) coconut cream just cream from a can of coconut cream (without water)
- 16 g (1 tbsp) sweetened soy yogurt Alpro or some other vegan yogurt with vanilla flavouring
Bulgur or millet vanilla pudding:
- 50 g bulgur or millet
- 75 ml (1/4 cup + 1 tbsp) soy milk (150 ml for millet) plus 50 ml more for a less dry pudding
- 100 ml (1/3 cup + 4 tsp) water (150 ml for millet)
- pinch of salt
- 1/16 tsp vanilla powder
- 1/2 tbsp maple syrup
- 30 ml (2 tbsp) coconut cream just cream from a can of coconut cream without water
- 32 g (2 tbsp) sweetened soy yogurt Alpro or some other vegan yogurt with vanilla flavouring
- 10 g white vegan chocolate melted
Toppings:
- 1 banana sliced
- a drizzle of coconut oil
- 2 McVitie's digestives 1 3/4 broken into smaller pieces, 1/4 crushed into crumbs
- whipped plant based cream optional
Instructions
- Cook chosen grain in salted water and soy milk. For bulgur cooking time is 12 min, for millet 20 min and for kamut 45-60 min.
- Transfer cooked grain and all the liquid left in the pot into a blender.
- Add all other ingredients for the pudding (except for the toppings) and blend well into a pudding. Add liquid as necessary (for kamut water from a can of coconut cream, for bulgur and millet soy milk).
- Transfer the pudding into a bowl and refrigerate for about an hour.
- In the meantime prepare topping ingredients. Crush 1/4 of digestive and broken 1 3/4 digestives into small pieces.
- With hand mixer whip plant based cream with a little bit of powdered sugar (or you can leave sweetener out). You can also use store bought already whipped plant based cream.
- Heat coconut oil in a pan over medium heat. While the oil is getting hot, cut the banana into slices and add them to the pan in a single layer. Cook about two minutes then turn the slices over and cook on the other side for one minute. When the banana slices are nicely caramelized, remove them from heat.
- Take pudding from the refrigerator and put quarter of it on one plate and quarter on a second plate. Top both with broken cookies and banana slices. Top this with quarter of the pudding. Finally top with whipped plant based cream (if desired) and cookie crumbs.
Notes
Nutrition
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