A sumptuous pudding perfect for Sunday lunch using autumnal fruit with a delicate infusion of vanilla and cinnamon. This lower sugar, higher protein fluffy tray bake won’t give you the Sunday afternoon slump. It’s also so delicious and nutritious we have also been known to have leftovers for breakfast!
The oats, almonds and pumpkin seeds give a lovely boost of zinc which is important for immunity during the autumn and winter months. Suitable for the whole family, even babies as it is lovely and soft, and easy to chew on.
Ingredients
- 5 Egg Whites
- 150 g Butter
- 1 pinch Salt (if using unsalted butter)
- 150 g Coconut Sugar (or light muscovado sugar)
- 1 tsp Vanilla Extract
- 3 tsp Cinnamon Powder
- 60 g Oats
- 120 g Ground Almonds
- 20 g Pumpkin Seeds
- 125 g Raspberries (fresh or frozen)
- 2 Apples (cored and sliced finely - peel & finely dice for babies and toddlers)
Units
Instructions
- Put the egg whites in a large mixing bowl and fluff up into soft peaks with a hand or electric whisk.
- In the meantime, melt the butter and the coconut sugar together in a saucepan with the vanilla and cinnamon.
- Grind up the oats in a kitchen processor for 30 seconds to make this into oat flour.
- Mix the oat flour, ground almonds, pumpkin seeds and butter/coconut sugar mixture together and then fold well in the egg white.
- Line a 20cm x 30cm baking tray with parchment /baking paper and pour the mixture in or grease the baking tray well. Scatter the apple slices and raspberries over the batter and press in a little.
- Bake in a 180 degrees fan/200 degrees non-fan oven for 40 minutes until cooked through and slightly browned on top. You can put parchment /baking paper on top for the last 10 minutes to stop the top from burning.
- Serve warm or cold with cream, vanilla ice cream, home-made custard or Greek yoghurt.
Recipe Notes
Cooks Tips:
- Use the leftover egg yolks to make custard, an omelette or a quick scrambled egg.
- Dairy-free - use dairy free or vegan margarine or coconut oil;
- Egg-free - use aquafaba (tinned chickpea water);
- Gluten-free use gluten-free oats, buckwheat flour or Dove’s Farm gluten-free flour;
- Nut-free – use tahini sesame paste or ground sunflower seeds.
Hi Lucinda, how much chickpea water would equate to 5 egg whites, and is there a substitute for coconut sugar?
Many thanks!
Hi Eleanor, Two tablespoons of aquafaba is about the equivalent of one egg white so you would need 10 tablespoons of chickpea water which you whizz up with an electric whisk. You can use light muscovado sugar or soft brown sugar if you don’t have coconut sugar. If you want to try coconut sugar this Biona one is lovely: https://www.naturedoc.shop/product/biona-organic-coconut-palm-sugar-500g/
Thank you so much!
Apple & cinnamon muffins went down a treat recently!
Hooray!
Definitely giving this a try soon. your recipes are easy to make and great nutritionally!
I loved the zesty lime and coconut energy balls, and have shared this often. Thank you.
that is brilliant – thanks for the wonderful feedback
I made this today for dessert and it was delicious, thank you!
Thumbs up from everyone.
Great recipe as always, enjoyed by all – thanks Lucinda!