Alpha Gal Friendly Cranberry Orange Pudding with Pecan Crunch

Total time1 hr 20 min

Prep time20 min

Cook time50 min

Alpha Gal Friendly Cranberry Orange Pudding with Pecan Crunch

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Ingredients

8 servings

For the pudding

1 ½ cups gluten free flour blend
Bob’s Red Mill 1 to 1 Baking Flour Pillsbury Best Gluten Free All Purpose Flour Blend - 24 Oz Bob's Red Mill Baking Flour, 1 to 1, Gluten Free Pillsbury Best Gluten Free Multi-Purpose Gluten Free Flour Blend Good & Gather Gluten Free Flour Blend
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1 ½ tsp baking powder
½ tsp baking soda
¼ tsp fine salt
½ tsp ground cinnamon
½ cup maple syrup
½ cup dairy free butter, melted and cooled
2 large eggs
¾ cup dairy free milk
1 tbsp orange zest (from about 1 large orange)
2 tbsp fresh orange juice
1 tsp pure vanilla extract
1 ½ cups fresh or frozen cranberries

For the pecan crunch

1 cup raw pecan halves, roughly chopped
2 tbsp maple syrup
1 tbsp dairy free butter
¼ tsp ground cinnamon
1 pinch fine salt

Instructions

1
Preheat the oven to 350°F (175°C). Grease a 9-inch round cake pan or 8×8-inch baking dish with dairy free butter or cooking spray and line the bottom with parchment paper.
2
Make the pecan crunch: melt 1 tbsp dairy free butter in a small saucepan over medium heat. Add the chopped pecans, 2 tbsp maple syrup, 1/4 tsp cinnamon, and a pinch of salt. Stir constantly for 2–3 minutes until the pecans are coated and the syrup is bubbling and slightly thickened. Pour onto a piece of parchment paper and spread into a single layer; set aside to cool.

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