There are certain foods that, while not particularly fancy, are just comforting and homey. Like pudding.

This pudding recipe is a play on peanut butter and jelly (another thing that is not fancy, but comforting), made nut free thanks to Sunbutter. Instead of jelly, it contains fresh strawberries, baked inside the custards.

This pudding is not only gluten and nut free, but also grain, dairy, and refined sugar free. It’s comforting and delicious. And sure to please kids and adults alike.

I like to serve these puddings a little warm. Top with whipped coconut cream or dairy free ice cream, if desired.

Gluten Free Sunbutter and Strawberry Pudding Recipe

Ingredients

Gluten free non-stick cooking spray
5 large eggs
1½ cups No Sugar Added or Creamy Sunbutter (use No Sugar Added for refined sugar free)
½ cup maple syrup
¼ cup grapeseed or vegetable oil
1 tablespoon pure vanilla extract
1 teaspoon baking powder
½ teaspoon baking soda
½ teaspoon kosher salt
1 pint fresh strawberries, finely chopped

Directions

Preheat oven to 350 degrees. Spray six (8-ounce) ramekins with cooking spray.

Combine the eggs, Sunbutter, maple syrup, oil, vanilla, baking powder, baking soda, and salt in the bowl of an electric mixer fitted with the whisk attachment. Start on low then increase the speed to medium and beat until all ingredients are fully combined and the mixture is smooth. Scrape the beaters and sides and bottom of the bowl a few times to make sure everything combines well.

Divide the mixture evenly among the prepared ramekins. Sprinkle the strawberries into each pudding and press them into the puddings.

Place the ramekins on a rimmed baking sheet, fill the pan with hot water coming up half way to the tops of the ramekins.

Bake for 40 – 45 minutes or until the puddings are set. Serve warm or cold.

Servings:

A gluten free recipe that serves 6 people.

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