Raspberry, Pear & Spelt Pudding with Pecan Streusel

Well, this was an experiment today, and boy, it was sooo good. Perfect with a cup of organic white tea with peppermint. It was cold and rainy the past couple of days, so we ate these right out of the oven, and with a slightly gooey center they warmed us right up.  The raspberry and pear flavors were still perky enough to keep it light. 

I made a half batch, which was a good thing; I could have easily eaten a lot of these! Recipe below is for a full batch.  I also might cut back on the amount of sugar next time.

wet ingredients:

• 4 Tbsp olive oil
• 3/4 cup raw sugar
• 1/2 cup pear butter (or apple sauce/butter if you can’t find this)
• 2 organic eggs/ egg replacer
• 3/4 cup orange juice
• 1 Tbsp vanilla extract

dry ingredients:

• 2 cups Spelt flour
• 2 tsp baking powder
• 1/4 tsp sea salt

to fold in:

• 1 1/2 cup fresh or frozen berries 
• 1/2 cup crushed/chopped pecans

mix together for streusel:

• 1/3 cup chopped pecans
• 1/3 cup packed raw sugar
• 1/3 cup spelt flour
• 5 tablespoons olive oil or melted butter

Preheat oven to 375°.  First, cream together the wet ingredients, add the dry ingredients.  Fold in the berries and pecans.  Grease ramekins with a little oil, pour batter nearly to the top (about 2cm from the top), add streusel.  Bake on top of a cookie sheet for 15-20 minutes, or until golden on top and a fork comes out clean.