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Gluten free bread and butterless pudding – with homemade Chia Jam and Cashew butter

Gluten Free | Dairy Free | Refined Sugar Free | Preservative Free

Serves: 4
Prep: 20 min + 1hr for the jam to set
Cook time: 25min

 

pudding

 

So, everyone loves bread and butter pudding. Here is an old school recipe with a twist and a few adjustments to make it suitable for specific dietary needs. A perfect dessert for a cold winter’s night or even a weekend breakfast treat!

Ingredients:

Raspberry Chia Jam (Or substitute for regular jam)
(makes ½ cup)

  • 1 cup frozen raspberries
  • 1 Tbsp. OWN organic maple syrup
  • 2 Tbsp. OWN organic chia seeds
  • 1/3 cup water

Pudding

  • 1 Tbsp. OWN organic coconut oil
  • 6 slices of Gluten Freedom broken black rice & polenta sourdough
  • 3 Tbsp. OWN cashew butter or dairy free spread
  • ½ cup of raspberry jam
  • 3 eggs
  • 1 cup almond milk (Or any other milk)
  • ½ cup Global Organics coconut cream
  • 4 Tbsp. OWN organic coconut sugar
  • ½ cup OWN organic sultanas

pudding

 

pudding

 

METHOD:
  1. First make Chia Jam. Combine raspberries, maple syrup and water in saucepan. Bring to a simmer, stirring regularly for about 10 minutes or until liquid has reduced buy about half. Remove from heat and stir in chia seeds. Place in a glass container and refrigerate for approximately 1 hour.
  2. Now it is time to make the pudding. Preheat oven to 1800C, grease a shallow baking dish with coconut oil.
  3. Spread cashew butter and Jam onto bread, then cut diagonally into halves. Layer pieces of bread with Jam side up, in two lines and slightly overlapping.
  4. Whisk or blend together eggs, milk, coconut cream and 3 Tbsp. coconut sugar. Pour mixture over bread, move the bread around a little to make sure it soaks up the mixture.
  5. Finally, scatter sultanas and remaining coconut sugar on top. Bake in the oven for 20-30min or until pudding mixture is set and top is slightly brown. Serve with COYO or your favourite dairy free ice-cream.

pudding

 

Recipe by @laura_scherian

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