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.

Friday, July 25, 2014

Peach Pudding Cake(dairy free, gluten free, corn free, soy free, egg free!)



Pudding cakes are a favorite in our house. They are so easy. Pretty much no-fail. Never dry. Being they are generally made in a 8 x8 just about the right size. Being egg free isn't a necessity in our house. There are times when Abby needs to avoid them but in general as long as we find safe eggs for her she does fine. I do know though in lots of households with food allergies eggs can be a huge issue, so felt good to share an egg-free dessert.


My personal favorite is a gingerbread pudding cake- there simply isn't anything better. The chocolate version is best known and then the lemon version is pretty well known too.


I was flipping through an old vintage cookbook and found a recipe for a fresh fruit pudding cake. I had not seen a fresh fruit version before. How could I resist?


We opted for fresh peaches. You could use any fruit(according to the recipe.) I did add a little ginger and allspice to my peaches- I never pass an opportunity to add spices or herbs they are such a terrific hidden source of nutrition.

The top is crisp and crunchy from the sugar and potato starch, the center is moist cake and the bottom full of a sweet "pudding" and peaches. Like the very best of a pie,cake, and cobbler all blended into one. The only downfall is that it isn't the prettiest, but I think you could add a spoonful of coconut whip cream or coconut vanilla ice cream? Might make it a little prettier, but who needs pretty when something tastes that good?


This of course was not a gluten-free recipe but since the recipe only called for 1 cup of all purpose flour I could sub straight across for 1 cup of gluten free. As long as the measurement for flour is 1 cup or less you can generally straight across swap. I am half tempted to try making this with just a Teff and tapioca starch blend, I suspect it might work.


2 cups fresh peaches(I cut big chunks you could use any safe fruit)
1 3/4 cup sugar
3 tablespoons grapeseed oil(or coconut oil would work )
1 1/2 teaspoons baking powder
1/4 teaspoon salt
1/2 cup coconut milk(or milk of your choice)
1 cup gluten free flour
1 Tablespoon potato starch
2/3 cup boiling water.

Preheat oven to 375

Grease an 8x8 baking pan.

Place fresh fruit in bottom of pan(I sprinkled a bit of ginger and allspice on mine)

In bowl mix 3/4 cup sugar(reserving 1 cup for later in the recipe),oil, baking powder,salt,milk,and flour together. This will be thick like a brownie batter. Spread/spoon over the fruit.

In another bowl mix remaining 1 cup sugar with the 1 Tablespoon potato starch. Sprinkle over the batter.

Lastly gently pour boiling water over the top.

Bake for 45 minutes at 375.

Best Served warm.

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