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| Old-fashioned summer pudding bursting with blueberries, raspberries, and strawberries . Vegan, wholesome, and perfect for warm-weather desserts. |
I was looking for a quick berry pudding recipe-- this one from An Apple A Day Cookbook Volume #3*fits the bill. I have modified the recipe to even be gluten-free if you want it to be. Here you go:
Ingredients:
🍓4 cups fresh blueberries, rinsed
🍓½ cup sugar
🍓½ tsp. Vanilla
🍓1 cup fresh strawberries, rinsed
🍓1 cup fresh raspberries, rinsed
🍓10 slices whole-wheat sandwich bread, crust removed
--OR--
10 slices Gluten-free sandwich bread, crust removed
🍓2 tablespoons soft vegan butter OR unrefined coconut oil, melted
Instructions:
1. In a sauce pan, combine the blueberries with the sugar. Bring to a gentle boil, stirring, for about 10 minutes.
2. Remove the pan from the burner and add vanilla.
3. In a large bowl, slightly crush together the strawberries and raspberries.
4. Line a large bowl with plastic wrap OR parchment paper (wet and squeezed to get the water out works really well for lining and staying) with about a 6"" overhang around.
5. Lightly spread each side of the bread slices with vegan butter or melted coconut oil, gently pressing the slices in to fit tightly together. Cut bread to fit.
6. Spoon raspberry-strawberry mix over the bottom to evenly cover the whole bread surface.
7. Cover with another layer of ""buttered bread"" (both sides) to fit.
8. Layer with blueberry sauce and a final layer of bread to fit.
9. Cover the pudding with the overhang of damp parchment paper.
10. Top the bowl with a slightly smaller plate and on top of that put a 1-pound can of tomatoes or beans, etc. (15 oz=450-500 grams)
11. Refrigerate from 10 hours to 48 hours.
12. Remove from fridge. peel off the top layer of parchment (or plastic) and invert the bowl on to a serving plate. Carefully peel away the rest of the parchment paper or plastic wrap. (Note: I use parchment in personal preference to not using so much plastic)
This pudding offers about 8 servings with about 3 g protein, 35 g. carbs, and 4 g. fibre.
🍓This pudding is a fabulous celebration of the berry abundance of summer. Kids will remember that true berry deliciousness far into their adulthood.
*The Apple A Day recipe books are available through llumedaux.org
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Find more quick, healthy vegan recipes and potluck ideas at Veggie School.
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