This recipe has been one of the most requested and most loved dessert recipes I have used in the menu mailer. I have modified it here to be more budget-friendly and usable for breakfast.
Total meal cost $1.80, 60 cents a serving
1/3 cup flour of your choice (16 cents calculated at $2/pound for whole grain, home ground)
1 cup minus 2 Tbs water
2 Tbs yogurt (15 cents at 89 cents for 6 ounces)
Fruit of your choice, sliced (I use 2 bananas, 33 cents at 50 cents a pound)
3 eggs, beaten (75 cents at $3/dz)
2-3 tbsp rapadura, depending on the sweetness of your fruit (20 cents for 3 Tbs)
1/2 tsp vanilla or almond extract (20 cents for commercially purchased, less for homemade)
1/4 tsp salt (1 cent)
The night before, whisk together the flour, water and yogurt in a medium bowl. Cover and allow to sit overnight.
Preheat oven to 375°F and oil a 9″ round glass or ceramic baking dish or pie pan. Scatter fruit evenly in a single layer on the bottom of the pan and set aside. In the bowl with the flour mixture, whisk in the eggs, sweetener, extract and salt. The batter will be thin. Pour the batter over the fruit and bake 25 to 35 minutes or until sides are puffed and golden and center is just set. Serve warm or at room temperature- it will collapse as it cools.
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KerryAnn Foster runs Cooking Traditional Foods, the longest running Traditional Foods Menu Mailer on the internet. KerryAnn has ten years of traditional foods experience and is a former Weston A. Price Foundation chapter leader. Read about KerryAnn’s journey to health through celiac disease, food allergies, obesity, adrenal fatigue and heavy metals.
Founded in 2005, CTF helps you feed your family nourishing foods they will love. Each mailer contains one soup, five dinners, one breakfast, one dessert and extras. You can learn more about our Menu Mailers at the CTF website. For a free sample Menu Mailer, join our mailing list. You can also join our forum to chat with other traditional foodists and learn more.
{ 2 comments… read them below or add one }
I love your website and recipes, and I have a question about this one. I have made it with wheat and milk for my husband and I, and we LOVE it. I want to make it GF/CF for my son, but I am not sure what flour would be best??? It seems like rice would be too grainy, and I don’t know if coconut would soak up too much. What about millet? What do you use? Do you soak in your coconut milk yogurt? I love to experiment, but I get hesitant when I am using more expensive GF flours and don’t want to throw out, if you know what I mean!
I use rice, sorghum, millet, buckwheat or a mix. I do soak them when I remember. Coconut flour is far too dense to work well in this recipe. I need to experiment with getting one to turn out right using just coconut flour.
KerryAnn Foster recently posted..Winter Real Food Challenge: Bone Broth Marathon