Over the years as my health improved and my food choices became more varied, I asked Eileen for some recipes to serve when guests came over. Here are two terrific wheat free dessert recipes that never failed to please even the most jaded “guest” palate:
Eileen’s Kamut Bread Pudding
6 slices of Pacific Bakery Wheat Free ,Yeast Free Kamut Bread (or similar) ground into a coarse meal in a food processor
2 cups thinly sliced peeled Yellow Delicious apples cooked until tender in 1/2 cup un-sweetened apple juice
1 tsp cinnamon
1/4 cup un-sweetened frozen apple juice concentrate
2 egg whites stiffly beaten
3 tbls raw milk
2 tbls. raw unsalted butter melted
3 tbls raisons
3 tbls chopped pecans (optional)
Mix the bread crumbs, cinnamon well. Combine the applejuice concentrate, milk, and butter and then add to the dry mixture. Fold in the egg whites until well mixed adding the apples & raisons. Pour into a buttered small loaf pan and bake @ 350 for 35-40 minutes or until a toothpick inserted into the center comes out clean.
Can be served hot or cold topped with Rice Dream Ice Cream or Pure Decadence Ice Cream.
Eileen’s Simple Rice Pudding
2 cups of soft cooked long grain white Basmati rice
1 1/2 cups Vanilla Rice Dream
cinnamon to taste
2 tbls. chopped pecans 4 tbls. raisons
optional topping: raw whipping cream whipped with no sugar vanilla and a few pinches of stevia.
Combine the cooked rice & Rice Dream in a sauce pan and bring to a low boil stirring constantly until the mixture reduces to your desired consistency. Add the cinnamon, raisons, and pecans folding in well. Chill and serve topped with whipped cream.
Next month some tips Eileen Poole gave me over the years for staying healthy over the holidays
A Votre Sante,