Gluten-Free Blueberry Pudding

Recipe by DanPatch
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READY IN: 1hr 10mins
SERVES: 6-8

INGREDIENTS

Nutrition
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DIRECTIONS

  • Preheat oven to 350 and grease a 9-inch pie plate.
  • Place blueberries in a medium bowl.
  • Combine 1/4 cup of the brown sugar and 1 Tbsp of the gluten-free flour blend.
  • Toss with blueberries to coat.
  • Spoon mixture into pie plate.
  • In separate bowl, stir together remaining flour and margarine.
  • Mix in remaining 1/2 cup of brown sugar.
  • Add soy milk, egg, vanilla, and lemon peel; blend well.
  • Pour batter over blueberry mixture.
  • Bake until firm, and juices are bubbling well. About 55 minutes.
  • Cool ten minutes.
  • Top with whipping cream or ice cream just before serving.
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