A savoury take on a breakfast classic with Spiced Chickpea Pancakes with a refreshing Coriander, mint and peanut chutney, all made with Plenish Coconut Milk.
Ingredients (4 people)
Rice Pudding:
- 20g Plant based spread
- 140g Pudding rice
- 1 Vanilla pod
- 2 tbsp panela or coconut sugar
- 800ml Plenish Almond Milk
- Pinch of maldon salt
Peaches:
- 2 Large peaches
- 10g Honey
To serve:
- Roasted pistachios
- Roasted almonds
Rice Pudding Method:
- Preheat the oven to 110 degrees fan/ 130 oven
- In a cast iron pot or heavy based saucepan, heat the plant based spread until it’s bubbling
- Stir in the pudding rice and toast for a few minutes
- Add in the vanilla pod, sugar and salt and stir
- Pour in the Plenish almond milk and stir well
- Bring this to a gentle simmer and stir frequently
- When the rice is evenly floating through the milk put a lid on and place it into the oven
- Bake this for 15 minutes or until the rice is cooked
- Remove from the oven, stir well
Roasted Peaches Method:
- Preheat the oven to 170 degrees fan/190 oven
- Cut the peaches in half and place cut side down into a baking dish
- Drizzle the honey all over the peaches
- Bake for 15-20 minutes until the peaches have caramelised
- Remove from the oven and allow to rest for 15 minutes before removing the skins
To Serve:
- Spoon the rice pudding into bowls, top with an extra drizzle of cold Plenish almond milk, roasted nuts and half a peach