{"term_id":20559,"name":"Desserts et collations","slug":"desserts-et-collations-2","term_group":0,"term_taxonomy_id":20559,"taxonomy":"cat-recettes","description":"","parent":0,"count":48,"filter":"raw"}
This wonderful Pudding Chômeur recipe is perfect for celebrate apple season! Created by Katrine Paradis from the inspiring blog K pour Katrine, this recipe is lactose and gluten free and you will fall in love with it for sure!
Ingredients
Maple sauce:
4 Cortland apples, cut in small cubes
1 1/2 cups (375 ml) maple syrup
1 cup (250 ml) Belsoy Soya Cuisine
1 tsp. (5 ml) vanilla
Batter:
1 cup (250 ml) gluten-free flour
1 cup (250 ml) almond powder
1 tbsp. (15 ml) baking powder
1/3 cup (80 ml) sugar
1/2 tsp. (2.5 ml) cinnamon
1/4 tsp. (1.25 ml) salt
6 tbsp. (90 ml) dairy-free margarine, cold
3/4 cup (180 ml) Belsoy Soya Cuisine (or coconut milk, well stirred)
1 tsp. (5 ml) vanilla
1 tbsp. (15 ml) raw sugar
Preparation
Maple sauce:
Place the rack in the middle of the oven, pre-heated to 350°F.
Pour maple syrup, Soya Cuisine and vanilla into a large 10-inch diameter, 2-inch deep cast iron skillet. Stir and pour in the apple cubes.
Batter:
In a large bowl, combine flour, almond powder, baking powder, sugar, cinnamon and salt.
Cut the margarine and dry ingredients with a pastry cutter or with your fingers until mixture is like coarse crumbs.
In a small bowl, combine Soya Cuisine with vanilla. Pour over the mixture, gently stirring with a fork until smooth.
Distribute small mounds of batter over the apples (I use an ice cream scoop). Sprinkle with raw sugar.
Place the Pudding Chômeur on a cookie sheet to catch the overflow in the oven (important since it always overflows a little!) Bake 40 to 50 minutes or until the mixture is bubbly and the pastry is golden brown. Serve hot with dairy-free coconut ice cream. It’s a hit at my house!
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