Seed Oil Free Blueberry Pudding with Pecan Crunch
Total time1 hr 5 min
Prep time15 min
Cook time40 min
4.9(13)
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Learn more →Ingredients
6 servings
For the pudding
- 1 ½ cups fresh blueberries
- 1 cup milk
- 2 large eggs
- ¼ cup maple syrup
- 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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