Oral Allergy Syndrome Friendly Blueberry Pudding with Pecan Crunch

Total time1 hr 5 min

Prep time15 min

Cook time40 min

Oral Allergy Syndrome Friendly Blueberry Pudding with Pecan Crunch

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Ingredients

6 servings

For the pudding

1 ½ cups fresh blueberries
1 cup milk
2 large eggs
¼ cup maple syrup
Coombs Orgnic Maple Syrup - 32 Fl. Oz.Shady Maple Farm Pure Organic Maple Syrup, 12.7 fl oz Maple Grove Farms 100% Pure Maple Syrup Cary's Maple Syrup Spring Tree 100% Pure Maple Syrup
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1 tsp vanilla extract
½ cup gluten free flour
1 tsp baking powder
¼ tsp salt
2 tbsp unsalted butter, melted

For the pecan crunch

¾ cup pecan halves, roughly chopped
2 tbsp maple syrup
1 tbsp unsalted butter, melted
¼ tsp ground cinnamon
1 pinch salt

Instructions

1
Preheat the oven to 350°F (175°C). Lightly grease an 8×8-inch baking dish with butter or cooking spray.
2
In a medium mixing bowl, whisk together the eggs, 1 cup milk, 1/4 cup maple syrup, and vanilla extract until smooth and fully combined.

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