Saskatoon Berry Pudding for Breakfast???

What a treat! And better for you than toast and jam……. gluten-free and dairy-free as well.

Why not have something this good for breakfast if it is made with whole foods, is nutrient dense, and better for you than the run of the mill cereal and/or toast and jam? Using whole grain fresh flours, fresh or frozen fruit, natural sweeteners, and balancing the macro nutrients is a sure way to balance your hormones, keep your weight in check, and satisfy your body and your taste buds!

In this recipe I used a little chickpea flour along with the grain flour to enhance the quality of the protein by bringing up the amino acid balance. Adding a cup of bone broth to your breakfast completes the protein needs of your body. And what better way to get rid of caffeine and other not so good stimulants.

Using natural sweetener instead of sugars amps up reasons to eat this treat. The recipe originally was called Blueberry Slump, my mother’s recipe, and my altered healthier version is in the healing manual Eat Away Illness page 356. This was a favorite dessert of mine growing up; and we picked blueberries in the wild every summer.

Not only have I increased the nutrient value, but I added another 1/2 cup of milk substitute to make it pudding like. Hot or cold, breakfast, snack, or dessert, rest assured you are getting great nutrition.

Here is the revised recipe:

Saskatoon Berry Pudding:

2/3 cup whole grain flour (choose buckwheat, brown rice, quinoa plus 1 tbsp. quar gum) (or use 2/3 cup whole wheat pastry flour if gluten is not an issue)

1/3 cup chickpea flour

1 tbsp. coconut sugar

2 tsp. baking powder

1 tbsp ghee, coconut oil, or butter if dairy is not an issue

2 1/2 cup rinsed and drained Saskatoon berries

2 tbsp. honey

1 cup warm filtered water

1 tbsp. lemon juice

1 cup milk substitute of choice

  1. Mix together flours, 1 tbsp. coconut sugar, and baking powder in a small bowl.
  2. Cut in the 1 tbsp. of ghee or butter until mixture resembles a coarse meal
  3. In a large saucepan, bring berries, honey, and water to a boil.
  4. Cover and simmer 5 minutes; then add lemon juice.
  5. Add milk to flour mixture and stir until moist and batter like.
  6. Gently pour batter over hot berry mixture, and lightly spread to cover.
  7. Cover tightly and simmer until batter is cooked through, approximately 20 minutes, depending on flour use.
  8. Alternately you may bake this, uncovered, in an oiled 9 x 9 inch pan for approximately 20 minutes in a 350 F. oven.
Serve with bone broth, and organic whipping cream or coconut cream.

A taste of home! Enjoy.

This entry was posted on Tuesday, April 20th, 2021 at 11:15 am and is filed under Recipes. You can follow any responses to this entry through the RSS 2.0 feed. Responses are currently closed, but you can trackback from your own site. Edit this entry.

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