Start your engines…..er um, I mean your ovens! Are you gluten-free or vegan and still want to enjoy a delicious fall dessert? Look no further!
This time of the year, I prepare many cooked vegan desserts since it is cooler outside. I absolutely LOVE to curl up with a bowl of this gluten-free bread pudding (you can veganize this recipe…I do!) and my favorite vegan ice cream.
Just a little note about a few of the ingredients in the event you wanted to substitute one of them for something else: I love Rudi’s Bread and use it for BLT’s, french toast, wheat balls and anything else that requires bread. In this particular recipe, I used their gluten-free bread. If you are vegan, please consider their vegan option as the gluten-free contains eggs.
As a sweetener, I played with Xylitol, a sugar substitute derived from plant-based foods. You should know, however, that you can always use maple syrup, coconut nectar, agave, date sugar or any other of your favorite sweeteners. You’ll have to get in your kitchen and play around a bit because I don’t have the exact measurements for the different sweeteners.
As I shared, I am vegan. If you are doing the vegan version of this recipe, instead of using eggs, you can incorporate your own chia eggs or flax eggs. Since I used white bread, I decided to incorporate golden flax seed for this recipe. If I were using wheat bread, I would use chia seeds.
As you can see, this recipe is full of vitamins, nutrients, and yes, FIBER! I’ve included a little something adult to spike (ok spice) things up a bit as well, but know that you can omit it. Alright, enough talking already…let’s grab our aprons!
- 2 tablespoons ground, golden flax seeds
- 1/3 cup water
- 2 Granny Smith apples (peeled, cored and chopped)
- 2 tablespoons Xylitol
- ¼ teaspoon lemon juice
- 2 tablespoons light rum
- 2 tablespoons coconut butter
- ½ teaspoon cinnamon
- ¼ cup Xylitol
- 2 cups coconut milk (for a thicker consistency, I combined one 1 cup canned coconut milk and 1 cup carton coconut milk)
- ¼ teaspoon vanilla
- 3 tablespoons melted coconut butter
- 1 teaspoon cinnamon
- ½ teaspoon nutmeg
- ½ teaspoon allspice
- ¼ teaspoon salt
- To make flax egg, whisk together golden flax seeds and water. Set the flax eggs to the side to allow thickening.
- To prepare apples, melt two tablespoons of butter in a skillet. Add the apples, lemon juice and 2 tablespoons of Xylitol to the skillet and allow the apples to cook over moderate heat, stirring occasionally, until they have softened. Stir in the cinnamon. Remove the apples from the heat and add the rum. Return the skillet to the heat and cook for an additional minute or so.
- To prepare the custard, whisk the flax eggs, coconut milk, Xylitol, vanilla, cinnamon, nutmeg, allspice, and salt. Allow to stand while you chop bread.
- Chop bread into 1 inch pieces. Add raisins and apples to the bread in a large bowl. Next, add the custard mixture. Allow to soak while you prepare the baking dish.
- Brush a baking dish with 1 tablespoon of butter. Add unbleached, parchment paper to dish. Melted butter will make parchment paper stick. Pour bread pudding into baking dish and drizzle the remaining 2 tablespoons of melted butter on top. Bake for about an hour, until the custard is set and the top is golden brown. Allow the bread pudding to cool and then serve with vegan ice cream.
Using her experience as a gifted face-to-face and online sociology instructor, Sadiya Wims is a certified holistic health coach and the founder of www.veglight.com. VegLight is a health and wellness practice dedicated to teaching veggie-curious people around the country, intimidated by plant-based (vegan/vegetarian) food preparation, how to get into their kitchens to create simple, yummy, nutritious meals. As a result of working with Sadiya through her eCoaching programs or face-to-face workshops, her clients gush about how their energy levels have increased. Additionally, clients share how they have released weight and how they are living happier and healthier lives that even their friends, co-workers and family members notice. Sadiya completed her health coaching certification at the Institute for Integrative Nutrition. She earned her undergraduate degree from Saint Augustine’s University and a graduate degree from North Carolina Central University. Additionally, she completed College Teaching at George Mason University. If you are ready to start on the road to an energetic, healthier and happier you, visit www.veglight.com.