Make Me Gluten-free - 101 Crockpots! (My Cooking Survival Guide, #4) by Nelly Baker

Author:Nelly Baker
Language: eng
Format: epub
Tags: gluten, gluten-free, gluten allergy, gluten intolerance, crockpot, crock pot, slow cooker, slow cooking, recipes, cookbook, soup, roast, casserole, dessert, breakfast, bread, stew, gluten-free soup, gluten-free dessert, gluten-free casserole, gluten-free breakfast, gluten-free bread, gluten-free stew, gluten-free crockpot, gluten-free slow cooker
Publisher: Red Herring Press
Published: 2016-08-12T00:00:00+00:00

Nutritional information per serving:

Calories: 274

Fat: 10.7g

Protein: 3.6g

Carbohydrates: 45.2g

Fiber: 7.7g

Sugar: 24.6g

Apple Pumpkin Pudding

This slow-cooked gluten-free dessert is a Fall favorite, however it is good at any time of year with pumpkin puree now available all-year-round in most supermarkets. It’s a creamy taste sensation and it combines the best of everything Fall has to offer - pumpkin, apples and plenty of spices! It tastes great on its own, but is ideal when topped with ice cream or simple whipped cream.

Prep time: 15 minutes

Cooking time: 6½ hours

Servings: 10

Ingredients:

2 apples, peeled, cored and diced

1 can (375g) pumpkin puree

1 cup (250ml) evaporated milk

1 cup (250ml) sweetened condensed milk

4 eggs

1 cup (110g) ground walnuts

¼ cup (25g) white rice flour

½ cup (50g) millet flour

1 pinch salt

¼ cup (65g) butter, melted

2 tablespoons (45g) maple syrup

1 pinch cinnamon powder

Directions:

1. For your crust: In a food processor, mix your walnuts, rice flour, millet flour, salt and melted butter. Pulse your ingredients until they are well mixed.

2. Spoon the mixture into your slow cooker and press it well onto the bottom of your crock pot (using a spoon).

3. Take your diced apples and use them to cover the crust mixture completely .

4. For your pudding: Combine your pumpkin puree, evaporated milk, condensed milk, eggs, maple syrup and cinnamon powder in a bowl and give it a good mix.

5. Pour your mixture over the crust and cook on ‘low’ for 6½ hours.

6. Let your pudding cool in the pot before serving.

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