I baked it for one hour at 390F, and all the liquid was absorbed, the flavors developed and it made a great dessert. Since there are only a couple of teaspoons sugar in the entire recipe, it can also be a nice winter breakfast, too. I think the low sugar content is a reason the flavors come out well, too, not being drowned out in sweetness.And it had been in the fridge overnight, which probably helped the flavors develop.
So this is a keeper for me. Oatmeal, Almond Flours Pudding. OAF pudding, well maybe we can come up with something a bit more appealing. Add the Apple and we can get OAFA, which sounds like a soccer (britspeak: football) association, but never mind, can't have everything. I mean, I made you a recipe, what more do you want? but if you can name it better, please do!
Meanwhile, it worked very well. Just use a pancake recipe, usual eggs and leavenings and salt, but instead of the regular flour, sub almond flour and oat flour, add in cubed eating apple, a big one, to the recipe, and go from there. I think this might go over okay with hungry kids, too. I can also see it making a killer cherry pudding, too, almonds and cherries being friends and all that.
And I have three more large helpings to go.
What's the consistency?
ReplyDeletePuddinglike! holds together moistly, not too liquid, apples still nice and firm. Not spongy.
ReplyDeleteAdd a generous dollop of lightly sweetened whipped cream - sublime!
ReplyDeleteYum. All these scrumptious looking cooking ideas and here's me trying to lose a few pounds.
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