Capirotada Mexican Bread Pudding

Photo by Mariana Kurnyk on Pexels.com

I was talking to my mom about Capirotada and how she wanted to give the recipe to my cousin who was asking how to make it. She told me how my Grandmother, Guadalupe, used to make it and I was thinking it sounded so good. She gave me the recipe she had and I haven’t made it.

I looked at the recipe and decided I needed to publish the recipe because it looked way to good and I really wanted to share it. It’s been said that this is a recipe that was invented to use up leftovers during Lent. As meat is not to be eaten on Friday’s during Lent. Apparently there is not a single recipe for Capirotada as every family has their own recipe. So don’t get too crazy if you don’t have all the ingredients. You can put your own spin on it.

Ingredients

  • 2 Tablespoons Butter
  • 4.5 cups water
  • 2 piloncillo cones
  • 1- 4 inch stick cinnamon
  • 3 whole cloves
  • 6 stale bolillos (French bread)(about 9 cups) torn in 1/2 inch pieces toasted. You can add a little butter to the bread after it’s toasted)
  • 1 cup peanuts
  • 1/2 cup pecans chopped
  • 1 cup Munster or cheddar cheese (you know what you like, use as much as you want
  • 1 cup raisins

Directions

  • 1)Heat over to 350 degrees F
  • 2)Butter a 9″ x 13″ baking dish
  • 3)In a medium saucepan, mix water, piloncillo, cinnamon and cloves. Bring to a boil then simmer 5-10 minutes or until slightly thickened into a syrup. Strain to remove cinnamon sticks and cloves. Keep syrup warm.
  • 4)In a buttered casserole dish, layer 1/3 of the bread pieces. Sprinkle with 1/3 each of nuts, cheese. Drizzle about 1/4 or less of the syrup over this layer letting it soak into the bread. Continue layering bread, nuts, raisins and cheese, sprinkling with with syrup and letting it soak. Finish with a layer of cheese. Pour the rest of the syrup over the whole dish.
  • 5) Cover with aluminum foil and bake for 30-40 minutes, until the top layer of cheese is bubbling and browned. Serve warm. Garnish with nonpareils.

Well that’s it. I hope you can give it a try and I really want to make it but I better have some company because it’s definitely heavy on the carbs. In memory of Mi Abuelita, Guadalupe.

Leonora and Valeria, Mother and daughter forever. Thanks for the recipe mom. Hopefully someone else can enjoy it too.
Valeria is a Health and Wellness Coach living in Nor Cal. She’s following her passions and encourages everyone to do the same.

Almond Meal Cookies with Chocolate Chips and Coconut

Just a little warning on this one.  These cookies need to be popped in your mouth and eaten in one bite.  So you might not want to make them too big.  Also if you try to make it vegan, it just doesn’t stay together.  Lastly these cookies will go fast.  I have to get rid of them ASAP.  Because it’s easy to eat a whole bunch.  Most of all, enjoy them.

XOXO,

Valerie

Originally Published on Minimalistbaker.com on  By

Almond Meal Cookies with Chocolate Chips and Coconut

A month or so back I stumbled upon blog so lovely I immediately became enamored. The name, Sprouted Kitchen. The mission, to make whole foods tasty. The pair behind the movement, husband and wife Sara and Hugh Forte – cook and photographer, respectively.

Consider me hooked, hence the reason I hopped over to Amazon mere moments after discovering their site and snatched up a copy of their new cookbook. This is my humble attempt at honoring the amazing work Sarah and Hugh have put forth in this stunning book that has now become my constant cooking companion, favorite coffee table book, and source of light reading on the weekends (all three true statements).

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I love Sprouted Kitchen because it’s not trying to be anything, per say, besides honest. It’s not trying to secure the market on gluten free cakes or sneak spinach into brownies or make you give up meat. It’s simply presenting whole foods in a beautiful, simple way and making them damn delicious in the process. Proof? These gluten-free cookies that require just a few ingredients (that’s my kind of recipe) and contain three of my favorite flavors: chocolate, coconut and almond.

John and I had a few friends over for dinner last week and as we were expecting a few gluten-free eaters, I knew these cookies would be just the thing to bake. I had everything on hand except coconut flake, which I walked a block or so over to our local specialty foods purveyor (Nifty Nut House) to grab a pound or so of. While there I also managed to snag a “sample” of a double dipped dark chocolate malt ball – an object so large it hardly warrants the title of sample and more like small feast. Either way, I headed back to our place, the Kansas wind whipping my hair in all directions, coconut clutched in my hand and a happy chocolate-coated malt ball belly in tow. Life was good.

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I was so excited to make these cookies – my first recipe to try from Sprouted Kitchen – that I think I literally squealed out loud while gathering my ingredients. Three things I loved about this recipe: It was simple, healthy and quick to prepare; not to mention it yielded some seriously amazing chocolate chip cookies that any eater – gluten-free or not – would be pleased to pick up (yes, the cookie platter was plumb empty halfway through our dinner party).

So thank you Sara for dreaming up such delicious, wholesome recipes and sharing them on Sprouted Kitchen. And thank you Hugh for capturing it all with your impeccable photography skills. I suspect these cookies – and your cookbook – will be warming my little home and my heart for a long time to come. Cheers.

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Almond Meal Cookies with Chocolate Chips and Coconut

Prep time
45 mins
Cook time
10 mins
Total time
55 mins

Gluten-free cookies from the Sprouted Kitchen Cookbook, featuring bits of dark chocolate, shredded coconut, and hearty almond meal.
Author: Minimalist Baker
Recipe type: Dessert
Cuisine: Gluten-Free, Vegetarian
Serves: ~20 cookies
Ingredients

  • 1 1/4 cups (137 g) almond meal
  • 1/4 cup (30 g) chopped dairy-free dark chocolate (Sara used cacao nibs)
  • 1/2 cup (40 g) shredded unsweetened coconut
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt (Sara used sea salt)
  • 1/3 cup (73 g) brown sugar (Sara used muscovado)
  • 1 egg
  • 3 Tbsp (45 g) coconut oil, melted
  • 1/2 tsp vanilla extract

Instructions

1. In a large mixing bowl, stir together almond meal, dark chocolate chips, coconut, baking powder, salt and sugar.
2. In a separate bowl, beat egg until uniform in color and doubled in volume.
3. Whisk in the coconut oil and vanilla, then add to dry ingredients and mix until just combined.
4. Chill in the fridge for at least 30 minutes or even overnight.
Preheat oven to 375 degrees F (190 C).
5. Shape dough into 1-inch balls, place on baking sheet with 1-1/2 inch space in between each. Press down slightly to flatten a bit.
6.Bake until edges begin to brown, 7-10 minutes.
7. Remove from oven and let cool before serving.

Nutrition Information
Serving size: 1 cookie (of 20) Calories: 78 Fat: 6.3 g Saturated fat: 2.9 g Carbohydrates: 5 g Sugar: 3.5 g Fiber: 1 g Protein: 1.7 g

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Hi, I’m Dana! I am a food stylist, photographer, creator of the Food Photography School, and author of the 31 Meals Cookbook and Everyday Cooking.

Find me on Twitter, Instagram, and Pinterest.

Feel Good Hot Chocolate

Feel Good Hot Chocolate

Who’s ready for ultra-cozy vibes? (Hand raised!)

This easy hot chocolate recipe requires just 7 ingredients and 15 minutes to make.

While I have a more basic Vegan Hot Cocoa, I wanted to elevate it to include maca powder (where the feel-good vibes come in) and ensure it was naturally sweetened.

FEEL GOOD Vegan Hot Chocolate! 7 ingredients, naturally sweetened, SO creamy and rich! #vegan #glutenfree #plantbased #hotchocolate #dessert #chocolate #minimalistbaker #recipe

It starts with making our own chocolate base with cocoa butter, cacao powder, and a little carob powder, which intensifies the chocolate flavor and adds a little natural sweetness.

Next comes coconut milk, maple syrup for a little added sweetness, cinnamon for warmth, sea salt to bring out the sweetness, and vanilla to enhance the chocolate flavor.

Then comes maca powder, which is an adaptogen rich in minerals like calcium, potassium, iron, and zinc. It also helps boost mood, balance hormones, and support the thyroid. It tastes like something between caramel and honeycomb. In other words, I’m obsessed.

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Once everything is mixed and hot, it’s time to serve! Enjoy as is or elevate it even more with homemade coconut whipped cream and more cacao powder.

I hope you all LOVE this hot chocolate! It’s:

Rich
Creamy
Chocolaty
Warming
Naturally sweetened
Surprisingly healthy
& So tasty

This is the perfect hot cocoa for chilly evenings spent inside. You can even make it in advance and heat it up on the stovetop as needed.

If you’re into warming, cozy drinks, also be sure to check out our 5-Minute Vegan Golden Milk, Easy Vegan Chai Latte, Best Vegan Matcha Latte, Healing 3-Ingredient Turmeric Tonic, and Apple Cider Rooibos Hot Toddy.

If you give this recipe a try, let us know what you think! Leave a comment, rate it, and don’t forget to tag a photo #minimalistbaker on Instagram. Cheers!

Feel Good Hot Chocolate

Print Friendly Version
Prep time
5 mins
Cook time
10 mins
Total time
15 mins

Insanely rich, delicious, refined-sugar-free vegan hot chocolate infused with real cocoa butter, cacao powder, and maca powder for serious feel-good vibes. Just 7 ingredients required!
Author: Minimalist Baker
Recipe type: Beverage, Dessert
Cuisine: Vegan, Gluten-Free
Serves: 2
Ingredients

HOT CHOCOLATE

3 Tbsp (40 g) chopped (food-grade) cocoa butter*
1/4 cup (24 g) unsweetened cacao (or cocoa) powder, sifted
optional: 1 Tbsp (6 g) carob powder, sifted (adds richer chocolate flavor)
2 1/2 cups (600 ml) canned light or homemade coconut milk, divided (or sub other milk // sub full-fat coconut milk will yield for creamier hot cocoa)
Dash ground cinnamon
1 tsp maca powder (adds honeycomb flavor, promotes hormone balance + energy)
Pinch sea salt
2 Tbsp (30 ml) maple syrup (or sub stevia or coconut sugar, or blend the mixture with dates then strain)

FOR SERVING optional

Coconut Whipped Cream
Chopped dark chocolate / cacao powder

Instructions

Add 1 inch of water to a medium saucepan and bring to a simmer over medium heat. Place a glass or ceramic bowl on top that rests inside the saucepan but doesn’t touch the water, and add cocoa butter, sifted cacao powder, sifted carob powder (optional), and 1/2 cup (120 ml) coconut milk. Whisk occasionally to melt until well combined.
Carefully remove bowl from heat with a towel, and discard any remaining water in the saucepan.
Transfer melted chocolate mixture to the saucepan, add cinnamon, maca powder, sea salt, maple syrup, and remaining 2 cups (480 ml) coconut milk, and whisk to combine. Cook over medium heat until just beginning to bubble.
Taste and adjust flavor as needed, adding more maple syrup for sweetness, cinnamon for warmth/spice, maca for caramel flavor, or cacao powder (sifted) for more intense chocolate flavor. Additional cocoa butter will add more creaminess.
Serve between two mugs and enjoy as is or top with coconut whipped cream and chocolate or cacao powder.
Best when fresh, though hot chocolate keeps covered in the refrigerator up to 5 days. Reheat on the stovetop over medium heat until hot.

Notes
*In place of cocoa butter you could also sub naturally-sweetened vegan dark chocolate, such as Eating Evolved brand. Just scale back on sweetener elsewhere in the recipe to compensate. I used cocoa butter to keep this recipe naturally sweetened.
*Nutrition information is a rough estimate for 1 of 2 servings without optional ingredients or toppings.
Nutrition Information
Serving size: 1/2 of recipe Calories: 315 Fat: 26.1 g Saturated fat: 15.9 g Carbohydrates: 26.1 g Sugar: 15.1 g Sodium: 150 mg Fiber: 4.1 g Protein: 2.9 g