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  • Krishna O

You Can Have Pudding Too! Even When Your On Gluten Free & Lactose Free Diet!

Updated: Jul 27, 2020



We all love pudding but sometimes that can a little tricky if your gluten free or dairy free. Here is a classic bread & butter pudding that all the family will love!







INGREDIENTS

  • 300g (Approx 8 Slices) gluten free wholemeal bread

  • 40g Nutalex, at room temperature

  • 4 eggs

  • 2 tablespoons honey, plus extra, to serve

  • 625ml (2 1/2 cups) of lactose or dairy free milk

  • 1 teaspoon vanilla bean paste

  • 50g (1/3 cup) dried cranberries or sultanas chopped

  • Lactose free or dairy free yoghurt, to serve

  • Raspberries, to serve (optional)

HONEY-NUT CRUMBLE

  • 85g (1/3 cup) walnuts, coarsely chopped

  • 2 tablespoons flaked natural almonds

  • 1 tablespoon mixed seeds (pepitas & sunflower) or coconut flakes

  • 1 tablespoon honey

  • 30g Nutalex, coarsely broken into blobs

  • 1/2 teaspoon ground cinnamon

  • 1/2 teaspoon ground cardamom

  • 1 tablespoon coconut flour

METHOD


  • Preheat oven to 180C/160C fan forced. Lightly spread slices of bread with nutalex. Cut each slice into 4 triangles. Arrange in a 1.75L (7 cup) ovenproof dish


  • Whisk together the eggs, honey, milk and vanilla in a large jug. Pour mixture over the bread. Scatter over cranberries. Set aside for 10-15 minutes for mixture to soak into bread.


  • To make the honey-nut crumble, combine all ingredients in a bowl. Use fingertips to combine, rubbing slightly to bring together. Set aside.


  • Place pudding on a baking tray. Cover with foil. Bake for 30 minutes. Remove foil. Scatter with crumble. Bake, uncovered, for a further 30-35 minutes or until golden and just set. Set aside for 5-10 minutes to cool. Drizzle with extra honey and serve with yoghurt and raspberries, if using.

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