Toasted Pomegranate Breakfast Bowl
Ingredients:
Coconut Chips
1/2 cup large coconut flakes
1 tsp pure maple syrup
1 pinch sea salt
Pudding
1 cup of purified water
2 cups of light coconut milk (the drinking style, not canned)
1/2 cup brown rice, rinsed and drained
3 tbs date sugar
1/4 tsp salt
1 tbs vanilla extract
1/2 cup pomegranate seeds
1/2 cup coconut flour
Instructions:
1. To make Coconut Chips: Preheat oven to 300 degrees, and line baking sheet with parchment paper. Toss coconut flakes with maple syrup and salt in a medium bowl until well combined. Arrange mixture in single layer on prepared baking sheet and bake 15 minutes, turning occasionally, or until flakes are deep brown. Let cool to room temperature (chips will crisp as they cook)
2. To make Pudding: Pour coconut milk into 4-cup measuring cup, and add water until liquid reaches 4 cups. Pour liquid into medium, saucepan, and add brown rice, date sugar, and salt. Add the vanilla extract to the sauce pan and bring entire mixture to a simmer over medium heat, stirring often, then reduce heat to medium-low. Cook 22-25 minutes, or until brown rice is soft and much of the liquid is absorbed, but mixture is loose. (It will thicken as it cooks)
3. Serve pudding warm or chilled, topped with Coconut Chips and pomegranate seeds!
