Sunday, January 10, 2010

Baked Apple Pudding

I first heard breakfast puddings mentioned on Oh She Glows. But, as she’s wont to do, Angela used a ton of “special” ingredients—some I didn’t have on hand, others are probably impossible to even find here. So, I tracked back to her reference, in Diet, Dessert and Dogs, which may just get added to my Reader lineup real fast. I’ve been to that site about 5 times in the last week!

Diet, Dessert and Dogs had a slightly simpler recipe, but it still was a bit more complex than ideal, and had another reference in Have cake, will travel. Jackpot!

This recipe called for the complicated ingredient of applesauce—I know I’ve seen it here, but I gave up on looking real quick, when I realized how easy it is to make!

  • 1/2 teaspoon butter, to grease the ramekins
  • 1/4 cup (20 g) old-fashioned oats
  • 3/4 cup (75 g) walnuts halves
  • 1/4 c raisins
  • 1/2 cup (122 g) applesauce
  • 1 1/2 teaspoons pure vanilla extract
  • 1/2 teaspoon ground cinnamon, plus a little extra to sprinkle on top
  • Pinch fine sea salt
  • 1/4 teaspoon baking powder
  1. Preheat oven to 350°F (180°C, or gas mark 4). Lightly coat two 6-ounce oven-safe ramekins with butter.
  2. Combine oats and walnuts in food processor. Blend until finely ground, and that the walnuts start to release their oil a little.
  3. Add dates, and process until the pieces of dates disappear into oblivion.
  4. Add the rest of the ingredients and process until smooth, scraping sides and bottom once to make sure everyone joins the party.024
  5. Divide the sticky batter into the prepared ramekins. Sprinkle just a pinch of ground cinnamon on top of each ramekin.
  6. Bake for 10 minutes. Let cool and chill in the fridge before eating.

Yield: 2 servings

429 calories, 29 grams fat, 6 grams fiber

Comments: This was tasty, but heavy. I baked it all in one pan, since that’s what I had, and it worked out fine. It wasn’t as creamy as the photos appeared, but I probably should have processed it more. Next time I’ll make three servings and have some fruit with it, as that’s more in line with my typical breakfast patterns. I also can’t wait to experiment!

1 comment:

  1. the pudding sounds yummy!
    re your question on a good book of savory raw recipes that aren't too complicated or reliant on special equipment, i don't have one, but i know that jennifer cornbleet (who wrote raw for dessert) has a raw cookbook called raw food made easy! that one might be good. i think i might be getting a copy of it to review soon, so we'll see!