Low FODMAP Cranberry Orange Pudding with Pecan Crunch

Total time1 hr 20 min

Prep time20 min

Cook time50 min

Low FODMAP Cranberry Orange Pudding with Pecan Crunch

Tart cranberries, bright orange zest, and a caramelized pecan topping come together in a baked pudding that feels genuinely festive — the kind of dessert that makes a table of eight very happy. The batter comes together with a gluten free flour blend, dairy free butter, and dairy free milk, so it sidesteps the usual gut-trigger ingredients without sacrificing that tender, moist crumb. Maple syrup does all the sweetening here, and the portions are carefully kept within the low FODMAP threshold, meaning you can enjoy every bite without second-guessing the ingredient list. The pecan crunch is its own little moment — chopped pecans toasted in butter, maple syrup, and cinnamon until sticky and golden, then pressed right into the top of the batter before baking. After 45 to 50 minutes in the oven, you get a deep golden top, jammy pockets of cranberry throughout, and that nutty crunch in every slice. It slices cleanly once cooled, but serving it warm with the pecans still slightly sticky is honestly the move. This is the kind of crowd-pleasing bake that nobody at the table would ever guess was built around a sensitive gut in mind.

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Ingredients

8 servings

For the pudding

1 ½ cups gluten free flour blend
King Arthur Baking Company Gluten-Free Measure For Measure Flour 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 King Arthur Gluten Free Measure for Measure Flour
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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
Ingredient note
Freshly squeezed orange juice is low in FODMAPs in modest amounts, and this recipe works out to about 3/4 teaspoon per serving, so it is likely fine.
1 tsp pure vanilla extract
1 ½ cups fresh or frozen cranberries
Ingredient note
A serving of up to about 1/2 cup of cranberry is low in FODMAPs. This recipe contains only about 3 tablespoons per serving, making it likely Low FODMAP. If you prefer to always avoid cranberry, please tap it and change its rating to Red.

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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