Zoe Bingley-Pullin is a nutritionist, mother, chef and founder of Nutritional Edge, a nutritional consultancy company. Zoe’s passionate about improving people’s knowledge and understanding of food. She believes we can create a healthier and more delicious life through food.
Here, Zoe shares her healthy bread and butter pudding recipe. It’s made with fresh, natural ingredients, and the best part is it’s super easy to make (and delicious to eat)!
We all know food is best when shared, and this is a perfect recipe to share with your village neighbours or the next time everyone comes over for family dinner at your place.
Serves: 4 to 6
Prep time: 15 minutes
Cook time: 40 to 45 minutes
Allergens: Gluten-free and dairy-free
1 tablespoon coconut oil, melted
2 ½ cups soy or almond milk
1 tablespoon honey
50g cashew butter
8 slices (400g) gluten-free fruit loaf, toasted
¼ cup mixed dried fruit (sulphur-free)
4 tablespoons mixed chopped nuts
Blueberries, to serve
Preheat oven to 180C and line tray with baking paper.
Cut bread into circles using a cookie cutter.
In a bowl, mix together the milk, eggs and honey until the mixture thickens slightly.
Spread one side of each slice of bread with cashew butter, then layer bread and dried fruit into tray and pour the milk mixture over the top.
Brush top layer with coconut oil.
Bake for 30 to 35 minutes or until golden, then let stand for 10 minutes.
Serve warm with blueberries.
Tip: Make your pudding extra decadent by serving it with a dollop of coconut yoghurt or coconut cream.
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