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
Ingredients
- 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
Directions
- 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!
this looks beautiful! Do you think it would work with frozen berries? Not sure I could get all those berries fresh . . .
Yes…it would certainly work with frozen! It would take a bit longer to cook if cooking with frozen, or you could let them partially thaw before baking and it would likely bake per the recipe!
Erin
I thought eggs and full-fat dairy were a large part of the Nourishing Traditions way of eating. Grains, not so much, which is where NT & I part ways;) However, the way you have made it is *almost* allergen-free. If I can successfully substitute the eggs, I’ll have another recipe to make for my son, who has multiple allergies.
I often substitute flaxseed mixed with water for eggs in recipes. Use the ratio 1 tablespoon flaxseed – 2 tablespoons water for each egg. I think it would work great in this recipe!
This looks yummalicious!! I can’t wait to try.
I will have to try the flaxseed and water for the eggs…..not that we are egg-free here but think flaxseed would be healthier.
This really does look de-lish!
If you’re not allergic to them, I would argue that pastured eggs pack more of a nutrition punch than flaxseeds. 🙂
yum! I am going to try this (with an egg replacement) for my son, who is allergic to (among other things) wheat, dairy, nuts, and egg. New recipes are hard to come by. Thanks!
So thankful none of my 6 children have food alergies. Glad you are able to make such amazing looking foods for yours who do. Thank you for this one. I need to make it for ladies night with my Mom n Sister.
I follow an eating plan that is similar to NT. I’m going to try this substituting honey for the sugar and almond flour for the rice flour. Looks yummy 🙂
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