Easy Mixed Berry Pudding Recipe
By: Susan Joy
This Easy Mixed Berry Pudding may be simple to make, but it doesn’t lack taste or nutrients. It’s the perfect way to enjoy a sweet treat with wholesome ingredients.
I’ve used frozen mixed berries to create an easy, but so delicious, fruit base to my dessert. The healthy topping is made with nutrient-dense almond meal, arrowroot, coconut, sweetened with organic coconut sugar and a hint of cinnamon, mixed together with ghee by hand. Then, sprinkle over the berries and bake. Your family will love this dessert served with my Whipped Cashew Cream or my Dairy-Free Custard recipe.
Ingredients
- 500g bag frozen mixed berries
- 1/3 cup maple syrup (100%)
- Juice of 1/2 lemon(s)
- 1 1/2 Tbsp arrowroot flour, or tapioca
- TOPPING:
- 2 cups almond meal/flour, (from blanched almonds)
- 1/3 cup arrowroot flour, or tapioca
- 1/2 cup coconut sugar (organic)
- 1/4 cup coconut – finely-shredded (organic)
- 2 tsp baking powder (gluten free)
- 1 tsp cinnamon
- 1/4 tsp fine sea salt
- 1/2 cup room temperature ghee, or soft coconut oil
Directions
- Preheat oven to 180c (fan-forced) and lightly grease a 23 x 23cm (9x9in) oven-proof dish with ghee.
- Add the berries, maple syrup, lemon juice and arrowroot to a medium saucepan. Using a soft spatula, gently mix all the ingredients to incorporate the arrowroot. Heat on low-medium, stirring often but gently to make sure the berries stay intact. Once the berries have thawed and the sauce has slightly thickened, turn off the heat. Spoon the berry mixture into the oven-proof dish and spread out evenly. Set aside.
- Add the almond meal, arrowroot, coconut sugar, finely shredded coconut, baking powder, cinnamon and salt to a medium bowl. Stir well. Then add the ghee and, using your hands, squeeze the ghee through the dry ingredients, incorporating well to create a crumbling texture.
- Sprinkle evenly over the berry mixture, then use a flat hand to press lightly to create a flat surface on top.
- Bake for 30 – 35 minutes or until the berry sauce is bubbling up at the sides and the top is golden.
Allow to sit for 10 – 15 minutes before serving warm with dairy-free whipped cream or custard, vanilla coconut yoghurt or a plant-based ice cream.
Store any leftovers covered in the fridge for up to 2 days. This dessert is also delicious cold.
Article supplied with thanks to The JOYful Table.
About the Author: Susan is an author of The JOYful Table cookbook containing gluten & grain free, and Paleo inspired recipes for good health and wellbeing.
Feature image: Supplied and used with permission.
