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. 

 

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4 thoughts on “Raspberry, Pear & Spelt Pudding with Pecan Streusel

  1. That looks AMAZING, next time help me out and don’t share the recipe! I will be trying this soon! yuuuuuuum.

  2. oh, it is so yummy, I think I will be making more tomorrow!

    I drew that heart on there because my man was upset they didn’t have the little “words of wisdom” that come on Yogi teas. hehe The other side says “get well soon” because he was ill. certainly not as creative or wise as some of those yogi tea messages!

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