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Blueberry Bread Pudding
Rate Blueberry Bread Pudding
Avg. rating 5 from 4 votes.
# of Servings: 6
Recipe Created By: Miyelani
1 cup quinoa flour
1 cup quinoa flakes
1 cup Sucanat (natural cane sugar)
1/2 cups canola oil
2 tsp baking powder
1/2 tsp salt
1 1/4 cups water
4 cups frozen wild blueberries
2-3 Tbsp turbinado sugar
Preheat oven to 375 °F.
Grease 8x8 inch glass Pyrex dish.
Set aside the turbinado sugar, but combine everything else in a large mixing bowl one-by-one, stirring after each addition.
Pour into the Pyrex dish, sprinkle turbinado sugar evenly over the top of it and bake 45 min+, depending on your oven.
The entire top of the bread pudding should be golden brown and then you will know it is done.
Best enjoyed warm and fresh!
KFA Iron Chef Valentine's Battle 2008: Desserts and Candies
I created this recipe when we got our first (and still only!) fruit. So this recipe is very special to us. It is easy to devour more than one helping of this warm melt-in-your-mouth blueberry dish on a cold night.
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Gluten is a protein found in specific grains (wheat, spelt, kamut, barley, rye). Other grains are naturally gluten-free but may have cross-contact with gluten-containing grains. Look for certified gluten-free products if you need to avoid gluten. Find out more about wheat and gluten substitutions
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