During winter, it’s not uncommon to crave a sweet and warming dessert to finish off the day. Many of us view this as ‘naughty’ or a ‘slip up’ but this couldn’t be further from the truth!
Dessert can fit into a healthy routine, including when weight loss or weight maintenance is a goal. Specifically, when our day to day eating, what I like to refer to as, a ‘food foundation’ is healthy and well balanced, including a dessert every so often is not going to upset the balance or negatively impact our achievements thus far. In fact, it can help us stay motivated and prevent us from over indulging when presented with a tempting treat due to feeling restricted by our diet.
If you are on the look out for a winter warming dessert, my gluten and dairy free bread and butter pudding from my Falling in Love with Food cookbook, will not disappoint! Enjoy!
Gluten and Dairy Free bread and butter pudding
Pre: 15 minutes
Cooking: 40-45 minutes
Gluten Free – Dairy Free
1 tbsp. coconut oil, melted
2 ½ cups almond milk
1 tbsp. honey
50g cashew butter
8 slices (400g) gluten-free fruit loaf, toasted
¼ cup mixed dried fruit (sulphur free)
4 tbsp. mixed chopped nuts
Blueberries, to serve
Preheat oven to 180C. Line baking tray with baking paper.
Cut bread with cookie cutters that fit ramekins. In a bowl, mix together the almond milk, eggs and honey until the mixture thickens slightly.
Spread one side of each slice of bread with nut spread. Arrange layers of bread and dried fruit and pour over the almond milk mixture. Brush top with coconut oil.
Bake for 30 – 35 minutes or until golden and set and let stand for 10 minutes. Serve with blueberries and a dollop of coconut yoghurt.