BHA & BHT Free Cranberry Orange Pudding with Pecan Crunch
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Learn more →Ingredients
8 servings
For the pudding
- 1 ½ cups gluten free flour blend
- 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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