(Dairy Free, Egg Free, Soy Free, Nut Free) Cranberry, Apple, and Blueberry Bread Pudding/Clafoutis
I’ve heard your cries for a tender, flavorful egg-free, dairy-free recipe that does not crumble or fall apart - and I have delivered. This recipe is a real showstopper, and no one would ever know that it was “free-from” so many top allergens. I’m unsure exactly what to call it, as it seems to land somewhere between a clafoutis, a coffee cake, a traybake, and a bread pudding. After trying unsuccessfully to create a scone and fruit traybake (maybe I’m too particular, but I just wasn’t happy with it), I decided to work with a liquid batter that would envelop each piece of tender fruit. The balance of sweet and tart between the cranberries, blueberries, and cinnamon, is perfection. The flavor is enhanced with ground cinnamon and vanilla, classic complimentary flavors in fall baking.
This inclusive, allergy-friendly dish would be ideal at a large family gathering, like Thanksgiving or Christmas. The outer layer forms a crunchy crust that you crack into, revealing the tender, bready fruit and batter layer beneath. Put it out with a big spoon, a bowl of your family’s favorite whipped topping (I made a coconut whip), a shaker of cinnamon, and let them dig in.
Dairy Free, Egg Free, Soy Free, Nut Free, Peanut Free
6 cups of peeled, cored, diced apples
1 cup fresh cranberries
1/2 pint blueberries
1/2 tsp ground cinnamon
pinch of salt
2 tbsp powdered sugar
1/4 cup spelt or all purpose flour
1 tbsp chia seeds
4 tbsp water
3/4 cup orange juice
1/4 cup olive oil
3/4 cup powdered sugar
1 cup all purpose or spelt flour
1 tsp baking soda
a pinch of salt
Toss all of the filling ingredients together so that the fruit is well coated and evenly distributed. Transfer to a 10 inch round pie plate.
Mix the chia seeds and water in a small bowl until it becomes slimy. Add to a mixing bowl along with the orange juice, olive oil, and powdered sugar. Whisk together until the sugar is dissolved. Add the flour, baking soda, and salt, and whisk together until smooth. Pour the batter over the fruit in the pie plate slowly, allowing it to seep down into all the crevices. I find it easiest to do this using a bowl with a spout or a large measuring cup. Shake the edges gently to help it settle. Place the pie plate on a baking sheet, as it will bubble over a bit while baking.
Place into a preheated 375F oven for 30 minutes, then turn down to 350F and bake for 20-30 minutes, or until the top is golden brown and crunchy and the inside is soft but cooked through.
Use a spoon to scoop out servings and top with your family’s favorite allergy-friendly whip. I made a coconut whipped topping that is safe for me, and can be found in my book.