Slow cooker berry pudding Recipe - Gluten-free, Dairy-free, Organic - Cuisine l’Angélique

Name: Slow cooker berry pudding Recipe - Gluten-free, Dairy-free, Organic - Cuisine l’Angélique
Ingredients: 60 g (1/2 cup) maple sugar 260 g (2 cups) fresh or frozen strawberries * 230 g (2 cups) fresh or frozen raspberries * 230 g (2 cups) fresh or frozen blueberries *; 60 g (1/2 cup) maple sugar; 260 g (2 cups) fresh or frozen strawberries *; 230 g (2 cups) fresh or frozen raspberries *; 230 g (2 cups) fresh or frozen blueberries *; 195 g (1 1/3 cup) all-purpose flour "La Merveilleuse"; 10 ml (2 tsp) baking powder; 1 ml (1/4 tsp) salt; 2 large eggs (110 g); 125 g (1/2 cup) plant-based milk substitute**; 175 g (1/2 cup) honey; 50 g (1/4 cup) light olive oil; 7,5 ml (1 1/2 tsp) vanilla extract

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Indulge in a hot berry pudding topped with creamy ice cream for a delightful dessert experience. Perfect in just 2.5 hours with optional dairy milk swap.

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Ingredients

60 g (1/2 cup) maple sugar 260 g (2 cups) fresh or frozen strawberries * 230 g (2 cups) fresh or frozen raspberries * 230 g (2 cups) fresh or frozen blueberries *
60 g (1/2 cup) maple sugar
260 g (2 cups) fresh or frozen strawberries *
230 g (2 cups) fresh or frozen raspberries *
230 g (2 cups) fresh or frozen blueberries *
195 g (1 1/3 cup) all-purpose flour "La Merveilleuse"
10 ml (2 tsp) baking powder
1 ml (1/4 tsp) salt
2 large eggs (110 g)
125 g (1/2 cup) plant-based milk substitute**
175 g (1/2 cup) honey
50 g (1/4 cup) light olive oil
7,5 ml (1 1/2 tsp) vanilla extract