So my friend Christan and I have been trying to get our families together for dinner…oh, for about 2 months now! And it finally happened just before Thanksgiving!
She made Stack-E-Up-Es…and I brought this.
Christan’s family has been transitioning to the Nourishing Traditions lifestyle, so I *tried* to make as healthy as a dessert as I could! This Quadruple Berry Pudding Cake has no refined sugar, no white flour, no gluten, no dairy, no soy, but it does have eggs. It’s the best I can do!
And the other best part…berries were on sale for $2/pack last week when I made this…so it’s as cheap of a healthy dessert as I could come up with too!
See that thick purple juice along the rim on the baking dish…
Pure. Pure. Awesomeness.
Quadruple Berry Pudding Cake
Adapted from Berry Pudding Cake
- 2 eggs
- 1/4 cup sucanat (or white sugar if you want it to taste a little sweeter)
- 1 tsp vanilla (or use homemade vanilla extract!)
- 1 /2 tsp salt
- 1 cup rice milk (regular milk works too)
- 1 cup brown rice flour (all-purpose flour works too)
- 1/2 tsp baking powder
- 6 cups fresh berries – blackberries, blueberries, raspberries, strawberries
- Preheat oven to 400. Lightly grease a pie plate or quiche baking dish, or deep dish pie plate with nonstick cooking spray.
- In a bowl, whisk the eggs, then whisk in the sucanat/sugar, and salt. Stream in the milk and vanilla. Then whisk in the flour and baking powder.
- Rinse all the berries and place them in the base of the baking dish. Pour the batter over the top.
- Bake at 400 for 25-30 minutes, or until golden on top. Berries and their juices will be bubbling with joy!
- Let cool slightly before serving. Slice and eat. Devour, rather!