Thursday, February 21, 2013

Gluten Free Banana Bread Pudding


Use MP5
Ingredients
1⁄3 cup pure maple syrup
4 cups unsweetened almond milk
½ teaspoon ground cinnamon
¼ teaspoon fresh grated ginger cone #1
¼ teaspoon ground nutmeg
1⁄8 teaspoon salt
6 cups cubed bread or gluten free
4 ripe bananas, peeled and chopped with cone #3
1⁄3 cup chopped toasted pecans
1⁄3 cup packed light brown sugar
2 tablespoons brandy or rum or 1 teaspoon brandy or rum extract

Directions

1. In a large bowl, combine the maple syrup, almond milk, cinnamon, ginger, nutmeg, and salt and mix well. Add the bread cubes and stir to coat.
2. In a separate bowl, combine the bananas, pecans, sugar, and brandy, stirring to mix.
3. Lightly oil the MP5 with coconut oil- Spread half of the bread mixture in the bottom of the cooker, followed by half of the banana mixture. Repeat the layering, then cover and cook on medium click low.








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