Ethiopian Spiced Injera Bread Pudding with Date-Tahini Caramel

Ingredients

• 1 1/2 cups injera bread, torn into pieces
• 3/4 cup full-fat coconut milk, unsweetened
• 1 tbsp millet flour
• 2 tbsp maple syrup, divided
• 1/3 cup pitted dates, chopped and soaked
• 2 tbsp tahini
• 3 whole cardamom pods, crushed
• 1/4 tsp fenugreek seeds, whole
• 1/2 tsp vanilla extract
• 1/4 cup plant-based milk, unsweetened almond or oat
• 1 tbsp ground flaxseed, mixed with 3 tbsp water
• 2 tbsp sunflower seeds, raw
• 1/8 tsp sea salt

Instructions

1. 1

   Soak chopped dates in warm water for 10 minutes. Mix ground flaxseed with 3 tbsp water and let sit for 5 minutes.

2. 2

   Toast fenugreek seeds in a small dry skillet over medium heat for 1-2 minutes until fragrant. Remove and set aside.