Apple, Banana, Fig, Raisin, Strawberry Gluten Free Breakfast Pudding

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Breakfast puddings are very easy to make and at times when fruit is abundant, they are really, really special. But you can make this pudding any time of the yer, in winter you can have it hot in summer, at room temperature or even cold. This one is delicious, hope you enjoy it as much as it has been enjoyed over here!

1 ripe banana, mashed
1 small apple, peeled and thinly sliced
3 to 4 dried figs, sliced
1/8 cup dark raisins
1 Tbsp. coconut oil
About 1 cup plain soy, rice or almond milk
1 tsp. vanilla
4 Tsp. all fruit natural strawberry jam
1/4 cup brown or date sugar
Pinch of salt
2 Tbsp. tapioca flour
2 Tbsp. cornastarch
4 Tbsp. slivered almonds


In a bowl, process your fruit (peel, slice, mash). Grease lightly a baking pan (I use a 1 pound loaf pan, 8 1/2" x 4 1/2") and set it aside.
Mix all your dry ingredints well. Combine the milk with the vanilla, the coconut oil, the jam and the sugar. Add to the fruit and mix well. Add the rest of the ingredients and combine well.
Scoop into the prepared pan. Bake at 400º F for 30 minutes. Let cool before you dig in.
Delicious! Enjoy.


Reaching the Mountain Top
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Gluten Free Vegan Breakfast Baked Pudding

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We are getting more and more gluten free in our vegan diet. One of the things that is always something to be tackled is a bread substitute!
This an other puddings have been an easy, quick and delicious way to make a bread substitute that will fit the bill.
You can have it cold or hot or at room temperature. We usually top them with homemade compote or jelly. You can use a dollop of vegan
sour cream or yogurt or drizzel it with melted chocolate or carob or anything else you like.
In the photo you see that I dropped spoonfuls of fruit compote on top of the baking pudding midway, for flavor and to decorate it, that is optional.

2 very ripe bananas, mashed
1/4 cup thawed frozen strawberries, mashed, but leaving pieces of fruit (do not puree)
4 Tablesponfuls of fresh blackberries,  mashed, but leaving pieces of fruit (do not puree)
1/4 cup pineapple chunks, mashed, but leaving pieces of fruit (do not puree)
4 Tbsp. raisins
1 1/4 cup grape juice
1 tsp. vanilla
1/8 tsp. cinnamon
1/2 cup brown sugar
2 Tbsp. cornstarch
2 Tbsp. tapioca flour

In a bowl, mash the bananas, and only half mash the other fruit, except the raisins. Add the rest of the ingredients, mixing well to avoid lumps.
Scrape into a baking dish and bake at 400º F for 20 to 30 minutes.

Yield: Small portions, serves 4, medium-sized portions, serves 2.




Breathed Out of Human Hearts
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