Sunday, June 1, 2014

Fresh Apricot Breakfast Pudding - Gluten and Sugar Free!

 It's apricot season! 

This breakfast dish is full of juicy and tangy bits of fresh apricot, surrounded by a chewy-soft pudding. The perfect use for not-quite-ripe or overripe apricots.

And it's one of the simplest of all of Joseph's breakfast pudding recipes!

 Fresh Apricot Breakfast Pudding
 Serves 2 or more

1 T. ghee to melt in baking dish
4 fresh apricots, approx. 8 oz. when pitted (leave skin on)
Zest of one fresh lemon
1/2 teaspoon ground vanilla bean, or 1 teaspoon Homemade Vanilla
5 eggs + 1 yolk
3 of the tiny scoops found inside a bottle of Trader Joe’s 100% Pure Organic Stevia Extract, or 3/64ths of a teaspoon (read how to use and measure stevia here)
1/2 cup Minute Tapioca, uncooked

Follow the basic directions for creating a steam bath and baking a steamed pudding here. 

After melting the ghee in your glass baking dish in the steam bath, arrange sliced, thick wedges of two apricots around the bottom of the dish. Grind the other two apricots in the blender with the remaining ingredients, adding tapioca at the end while the blender is running. Then quickly pour into the baking dish or the tapioca will settle on the bottom. 

Bake for 25 minutes at 375 degrees. Serves 2 for a complete breakfast, or more for dessert.