The Personal Part
Hello lovely humans! Welcome back to Conscious in the Kitchen, where we focus on allergen-friendly recipes. My name is Gwyn, and I’m a senior on the Torch staff this year.
Wow! Senior year! Huh. What now?
Spending more time with my family is probably my biggest resolution as I move forward, so I challenge all of you to talk to your parents more in the coming weeks. Have a movie night, ask them to tell you stories from their high school days. Your parents are cooler than you think. In fact, this weeks recipe was inspired by a dessert at my family’s favorite restaurant in Wisconsin, Roots Inn.
The Tricky Part
This time, we’re making gluten-free vegan bread pudding with lemon sauce! The recipe yields eight servings. To make it, you will need…
For the Bread Pudding:
3 cups of gluten-free bread of your choice (I used Canyon Bakehouse)
3/4 cup of vegan cane sugar
1 teaspoon of cinnamon
4 flax eggs
2 cups of non-dairy milk (I used oat milk)
dash of salt
1/4 cup of melted vegan butter
Cooking oil spray to grease pan
For the Lemon Sauce:
1 tablespoon of lemon zest
3 tablespoons of lemon juice
5 teaspoons of cornstarch
Dash of salt
3/4 cup of vegan cane sugar
1 1/2 cups water
- Preheat the oven to 350 degrees.
- Spray pan with cooking oil.
- Mix all wet ingredients in a bowl. Mix in the salt, sugar, and butter.
- Add the bread. Mix well and allow to sit for 20 minutes, until the liquid is absorbed. Stir occasionally.
- Pour the mixture into the pan and cook for 25 to 30 minutes, or until cooked through.
- Boil water for the lemon sauce.
- Combine sugar and cornstarch. Mix thoroughly.
- Add mixture to the water. Stir until there is a thick, white mixture.
- Remove from burner. Add in butter, lemon juice, and lemon zest.
- Top the bread pudding with the lemon sauce and enjoy!
The Fun Part
As this recipe was inspired by my family, this time around, I opened taste testing to them!
Gwyn: What do you think?
Mom: What is this? Oh, wait, is this bread pudding?
Dad: Oh, wow. This is good.
Gwyn: You sound surprised!
Riley: I like it. Thank you, Gwyn.
Mom: I don’t like the texture of the bread.
Gwyn: It’s your bread, Mom.
Mom: Did you… is that lemon?
Gwyn: Yeah, I tried to make a gluten-free version of the one at Roots.
Dad: Very good, Gwynie.
Mom: Oh, hang on to this one, it’s a keeper.
Gwyn: You like it?
Mom: I like it.
Final Rating: 8/10
As always, this recipe isn’t difficult to make, so it’s perfect for those just learning how to cook. The one thing I will say is that the bread had a lot of seeds which made it a little difficult to eat, so next time I may buy a different bread or try and make my own to use. If you try out this recipe, feel free to email me at firstname.lastname@example.org and send me your results!
Until next time!