Rye bread pudding

Today it’s Latvian Independence Day and since I’m a Latvian I wanted to create a raw version of my favourite Latvian dessert which we call Rupjmaizes Kārtojums. It translates as Layered Rye Bread Pudding.


Traditionally the rye bread pudding is made of layers of 3 different parts – whipped cream, cranberry jam (or other jam made of red berries) and caramelised rye bread. To create the vegan raw version of this the biggest challenge was to get the rye bread part right. And here it is.

(makes 2 portions)

Rye bread:
Sprouted Buckwheat – 1/2 cup
Sunflower seeds 1/4 cup
coconut palm sugar 1/4 cup
8 dates
1 tbsp cinnamon
Linseeds 2 tbsp
Chia seeds 2 tbsp (optional)
Nutmeg sprinkle

1 cup fresh cranberries or red currants
1/4 agave nectar

Whipped cream:
2 cans of coconut milk
drop of vanilla extract
1 tbsp of agave

bread pudding
Sprout the buckwheat 2 days prior to making this. You can find online tutorials on sprouting buckwheat if you’re not too sure how. Also, leave the cans of coconut milk in the fridge overnight before making the whipped cream.

To make the rye bread layer mix everything in a blender. If you want more sweetness, add a bit extra coconut sugar. I would not advise to use too many extra dates as they might make the dough stick together, but you really want it to be loose. The rye bread layer shouldn’t be too sweet anyway because the main sweetness will be from the jam. When blended, leave it aside.

To make the jam blend the berries and agave (or your preferred sweetener) together. You might find that you need extra sweetener if the berries you’re using are a bit too sour.

For the whipped cream I used this step-by-step guide. Basically you need to scoop off the cream part off the liquid and only use the cream part and whip it till it gets all fluffy, then add vanilla and agave. It’s very important that you leave the cans in the fridge, otherwise you won’t be able to separate the liquid from the cream. But check out the tutorial, it has nice photos documenting every step of the process.

Now, when each part of the dessert is done separately, you have to layer them in dessert glasses. Start with a layer of whipped cream, following rye bread layer, then jam, whipped cream again, rye bread and jam. Finish with the cream. You can decorate with left over berries or sprinkle with cinnamon. Leave it in the fridge overnight so the jam and cream soaks into the rye bread layer.

Happy Latvian Independence Day :)

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