Blueberry Pudding

Collect it: 

1 tbsp ghee *

5 eggs

1/4 cup honey

1 1/4 cup sugar (it might seem much but just honey the sweetness is negligible. Sugar is totally optional but makes for a bland pudding)

2 1/2 cups almond milk *  

1 tsp vanilla extract

135 gms all-purpose flour

1/2 tsp salt

1 cup blueberries

1/2 tsp ground nutmeg

3 tbsp confectioners' sugar for dusting

Make it:

PREHEAT the oven to 425 degrees F (220 degrees C).

PLACE ghee in a 9 x 13” pan and place it in the oven to melt the ghee.

IN A BLENDER COMBINE all the ingredients (except blueberries confectioners' sugar for dusting). Pour over melted ghee. Sprinkle blueberries.

BAKE for 20 to 25 minutes or until puffed and golden.

DUST with confectioners' sugar

 

* Notes:

For those that are not lactose intolerant/sensitive

·       Replace ghee with 3 tbsp butter

·       Replace almond milk with regular milk