So I already posted this, but I’ll post it again in case you missed it because it’s relevant. I’ve been making food to share with my classmates at my college program as a part of my project I’m working on. Recently, they wrote about me in their “student snapshots” and actually took pictures of me unveiling this dish I’m about to post the recipe to now. It was a big hit. Take a look.
This is the type of brunch dish that is so good it amazes people. It’s also the type of dish where when you eat it you are gasping a bit. I literally said “Omm nom” when I first tried it, I think. It was so good that no one who wasn’t vegan even cared that it was vegan. I’m sorry for bragging, but honestly I was actually a bit shocked at first at how good this thing I invented came out.
It has a lot going on, but trust me, it’s so good.
It’s a bit of a pain if you need to make the pretzels just to make this dish, but if you want pretzels too, then it’s a great decision. Just reserve at least 2 days before you plan on having this.
My family has a tradition for certain holidays to make the most luxurious, elaborate, and fancy brunch recipes for certain holidays like Christmas morning and such, and this is definitely already on the menu for that!
- 4 homemade pretzels from my recipe here
- 2 cups almond milk
- 1 tbsp chia seeds
- 1 tbsp arrowroot powder
- 1 cup water
- 1/2 cup brown sugar
- 1/2 cup evaporated cane juice
- 2 tbsp vanilla
- 1/4 tsp ground cloves
- 1/2 tsp cinnamon
- 1 batch caramel date sauce (recipe from the pretzel recipe here)
- 1/4 cup Earth Balance, melted
- Break up pretzels into small chunks and place in a large mixing bowl.
- Pour almond milk over this mixture and coat well. Let sit in the fridge overnight.
- The next day, preheat the oven to 350 degrees F.
- In a medium sized bowl, mix the chia seeds, arrowroot, water, sugars, vanilla, and spices together.
- Place the pretzel mixture into a casserole dish, and fold in the mixture you just prepared in the medium bowl.
- Bake for 30-40 minutes.
- Take out of the oven and drizzle both the date caramel and melted margarine over the bread pudding.
- Dig in!
I love these pretzels so much. The date caramel sauce makes them even tastier. The best part is though, that once you make a batch of these, if you set aside four of them, you will be able to make the most amazing bread pudding casserole when I post the recipe for the next Sunday Brunch post. I can hardly contain myself.
If this recipe makes too many for you (it can make 14-20 pretzels) you can halve it or make the whole thing, bake them, and then freeze some of them to eat later.
I’m starting to get sad that Vegan MoFo 2014 is almost over! I’ve met so many awesome people from different blogs and my blog has been doing really well. Boo 😦 But I’ll save my sorrows for now, since there is still a full week left! Gotta give thanks where it is due!
- 3 cups lukewarm water
- 2 1/2 teaspoons active dry yeast (2 packages)
- 4 tablespoons brown sugar
- 2 teaspoons salt
- 2 cups bread flour
- 5 cups flour
- 1 cup whole wheat pastry flour
- 4 cups water
- 4 tablespoons baking soda
- 4 -6 tablespoons Earth Balance(melted)
- to taste coarse salt (optional)
Caramel sauce ingredients:
- 8 medjool dates, with pits removed
- 1/2 cup water
- 1/2 cup original flavor coconut creamer
- 1 tbsp coconut oil
- 1 tbsp coconut palm sugar
Directions for pretzels:
- Mix yeast with lukewarm water in large mixing bowl until the yeast is dissolved.
- Add to the yeast mixture the sugar and salt and stir until dissolved; add flours and stir with a spoon until combined or mix in a standing mixer with the dough hook attached.
- Knead dough until it is smooth and elastic, about 10 minutes.
- Let rise in the bowl with a towel covering it for 30 minutes.
- Around the time the dough is about to be ready, prepare a baking soda water bath with 4 cups warm water and 4 tbsp baking soda in another bowl. Stir this mixture often until ready to use (once you form the dough into pretzel shapes they will be dipped into this and baked).
- When the dough has risen, break dough into 14 even sized small balls, and then roll each ball into a snake/coil shape. There is an art to this that I have discovered. First, you knead the ball of dough and roll it around in your hand to soften it. Then you start to roll into a coil between the palm of your hands, focusing on the ends. Then you stretch it out by pulling it to elongate it, and roll it out more with the palm of one hand on a flat surface.
- Shape into pretzels…it’s pretty easy to figure it out, but you lay the coil down horizontally and curl the two ends in the middle so that they overlap.
- Dip the pretzels into the baking soda solution and place on a greased baking sheet (you will need at least two).
- Cover the baking sheets with a towel and allow pretzels to rise again 30 minutes. This is a good time to preheat the oven to 450 degrees F.
- Bake for about 10 minutes.
- Upon taking out of the oven, immediately brush with melted earth balance.
- Sprinkle with salt if desired, immediately after applying the earth balance. Allow to cool completely before eating.
For the date caramel sauce:
- Place dates in a small bowl and cover with the water. Let sit at least one hour.
- Blend all ingredients in a blender until it is as smooth as you can get it.
- You can heat this up on a stovetop before serving if you want, but it isn’t actually all that necessary.
This post was brought to you by Vegan MoFo 2014, and the letter ‘P’