Ethiopian Spiced Injera Bread Pudding with Date-Tahini Caramel

Ingredients

• 1.5 cups Injera bread, torn into pieces
• 0.75 cup Full-fat coconut milk, unsweetened
• 1 tbsp Millet flour
• 2 tbsp Maple syrup, divided
• 0.33 cup Pitted dates, chopped and soaked
• 2 tbsp Tahini
• 3 whole Cardamom pods, crushed
• 0.25 tsp Fenugreek seeds, whole
• 0.5 tsp Vanilla extract
• 0.25 cup Plant-based milk, unsweetened almond or oat
• 1 tbsp Ground flaxseed, mixed with 3 tbsp water
• 2 tbsp Sunflower seeds, raw
• 0.125 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.