No gluten, no milk protein, no leavening — and still hit-friendly? Is that even possible? Of course, with lavash and Powerlogy anything is possible. ?
Why is our bread pudding a lighter take on the traditional one?
Because the traditional version is usually made from stale white rolls or sweet braided bread. Both of those are leavened and contain gluten, and in the case of the braided bread also milk protein, which many people with allergies find hard to tolerate. White leavened bakery is not the most interesting choice either. Light lavash bread, on the other hand, is unleavened, dairy-free and in this case gluten-free too, so our bread pudding suits almost everyone.
Why you do not have to compromise on taste with this recipe
Despite the visible differences in the ingredients, lavash bread pudding tastes remarkably close to the traditional one we knew from our grandmothers or the school canteen. You did not like it there? Try ours and see whether it reminds you of it, or whether you end up loving it as much as we do. ?
Method:
- Cut 8 circles out of the lavash to fit your baking dish, or larger squares if you are making one whole pudding in a rectangular dish.
- Whisk the egg, milk, sugar and cinnamon together with a fork. Dip each lavash circle into this mixture, one at a time.
- Grease the bottom of the baking dish with a little ghee and lay in the first sheet. Spread it with almond cream and scatter over grated apple.
- Then add the second sheet, spread with cream again, scatter with apple again, and do the same with the third sheet (there you can sprinkle the apple with a little sugar).
- On top goes just a soaked sheet — do not spread anything on it, simply sprinkle it with coconut sugar.
- Prepare 2 small baking dishes this way and put them into an oven preheated to 190°C. Bake until the top is golden brown and crisp (about 15 minutes). It also depends on your oven.
- You can drizzle the finished pudding with cream — almond, or for example pistachio — and sprinkle it with flaked almonds.
The recipe was created for us by Patrícia from the blog Hit je zdravo žiť.
Comments
There are no comments yet.