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

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.

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