WARNING: the foods we cook for Abby are safe for her, but not necessarily for everyone. Please confirm any ingredients are safe for you before using in your diet. Food Allergies can kill and the best policy is complete avoidance. Read this post for more info.

Monday, May 6, 2013

Chickpea Pie Bread Pudding. (gluten,soy,dairy,corn, nut and seed free)



Not the prettiest dessert, but really tasted just like chickpea pie(aka pecan pie). Usually we like our bread pudding to be doughy and very wet, almost to the point you cannot tell the bread was ever bread! This one coated the cubes in sticky pie goo but mostly left the cubes individual- with the crispy sweetened chickpeas mixed in this was a texture that wasn't quite the norm for us, but something we will gladly make and eat again! We even opted to pass on any type of topping, though a scoop of vanilla ice cream would be really amazing with a hot bowl of this bread pudding.




4 cups bite-sized bread pieces
2 large eggs
3/4 cup light corn syrup
1/3 cup packed light-brown sugar
1/4 cup granulated sugar
2 tablespoons coconut oil, melted
1 teaspoon maple grade B syrup(grade B has a much stronger flavor, can skip this and just use vanilla extract)
1/2 teaspoon salt
1 cup roasted chickpeas,whole or crushed


Preheat oven to 350

Grease 6 inch springform pan. Place bread cubes in pan.

In bowl mix the rest of the ingredients and pour over the bread cubes.

Bake for 30-35 minutes.

Cool for about 10-15 minutes and remove springform pan.

Reheats well.

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