I recently fell in love with Georgia Pellegrini’s book Food Heroes and will be giving it to various friends for the holidays. I am also giving away a copy to one lucky winner on my Food Heroes post from Monday. It’s a great read and has wonderful recipes. The recipe below is my adaptation of Georgia’s grandmother’s fruit pudding, which I think you’ll enjoy.
This light and easy to eat dessert is a perfect Christmas pudding. It’s basically made with dried fruit and eggs and won’t leave you and your Christmas guests with the typical high carb hangover that often results from holiday treats. Enjoy and thanks Georgia!
8 dried apricots
1 teaspoon cinnamon
pinch celtic sea salt
1 cup water
1 tablespoon vanilla extract
¼ cup chopped pecans
- Place dried fruit, cinnamon, salt and water in a saucepan and bring to a simmer
- Cook at a simmer for 30 minutes until fruit is reconstituted
- Place fruit mixture, eggs and vanilla in a vitamix and puree until smooth
- Dish mixture into ramekins, then top with pecans
- Bake ramekins at 350° for 30 minutes
- Remove from oven then cool and serve
Here are some more gluten-free pudding recipes that you may enjoy:
-Crockpot Bread Pudding Recipe from Stephanie of A Year of Slow Cooking
-Avocado Pudding from Karen of Cook4Seasons
-Tapioca Pudding from Kate of Gluten Free Gobsmacked
I recently wrote an article for Natural Solutions Magazine which was featured on the cover, if you can believe that (I can’t!). The subject is my gluten free journey, and also provides information on the various high protein flours that I use. You can find a copy of Natural Solutions at any Barnes & Noble in the country. My article is in the November issue of Natural Solutions (which hit newsstands a couple of weeks late), in case you’d like to take a look at it.
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