Karen Stoyles
Show your mom or wife some love this Mother’s Day with a home-cooked brunch. While you let her sleep you can work some magic in the kitchen with real food. These recipes are divided into two complete menus with first menu featuring a children’s menu for our future generation chef’s and an adult menu for the more seasoned cooks. Mom’s, if you’re reading this, strategically place this magazine in the bathroom or near the television, opened up to this page.
The following recipes serve 1-2 people. Be sure to double the portions if you are preparing brunch for the whole family.
Menu 1 – Adult’s Menu
- Appetizer: Yogurt with Granola and Berries
- Main Dish: Kale and Parsley Omelette
- Dessert: Baked Chocolate Pudding
Baked Chocolate Pudding
This recipe is part of Mother’s Day Brunch series of recipes. The following recipes serve 1-2 people. Be sure to double the portions if you are preparing brunch for the whole family.
Menu 1 – Adult’s Menu
- Appetizer: Yogurt with Granola and Berries
- Main Dish: Kale and Parsley Omelette
- Dessert: Baked Chocolate Pudding
Ingredients
1 cups unsweetened almond milk
2 tbsp. pure maple syrup
2 free-range eggs
2 tbsp. cocoa powder
1 tbsp. arrowroot starch
Butter or coconut oil
Instructions
Preheat oven to 375 degrees F
Grease 2 ramekins with butter or coconut oil.
Mix all ingredients in a bowl and blend with a hand mixer until smooth.
Pour mixture into ramekins and bake for 12 minutes. Remove and let cool. Use a knife to scrape the sides and place a small plate upside down on top. Flip it over to release pudding from ramekin.
Option: Top with raspberries or blueberries.
