This Pouding Chômeur is not only packed with protein (10 g per serving) but is also gluten-free. It’s the perfect recipe to enjoy during cozy, cooler weather when you want to combine indulgence with well-being. Just like me, you can savour this classic dessert with a twist, wrapped up in a warm blanket!
Bon appétit!
Ingredients
For the sauce:
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250 ml (1 cup) maple syrup
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250 ml (1 cup) water
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10 ml (2 tsp) non-hydrogenated, unsalted margarine
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5 ml (1 tsp) vanilla extract
For the batter:
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375 ml (1 ½ cups) oat flour
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125 ml (½ cup) chickpea flour
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60 ml (¼ cup) ground flaxseeds
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10 ml (2 tsp) baking powder
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185 ml (¾ cup) skim high-protein milk (such as Fairlife or Lactantia UltraPur)
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125 ml (½ cup) liquid egg whites
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60 ml (¼ cup) 0% fat plain Greek yogurt
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15 ml (1 tbsp) maple syrup
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1 large egg
Preparation
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Preheat the oven to 180°C (350°F).
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In a saucepan over medium heat, bring all the sauce ingredients to a boil.
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Reduce heat and simmer for about 5 minutes, until the sauce thickens slightly.
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Meanwhile, in a large bowl, mix the dry ingredients for the batter.
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In another bowl, whisk together the remaining batter ingredients and fold into the dry ingredients until a smooth batter forms.
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Spread the batter into a 20 cm (8-inch) square baking dish. Gently pour the sauce over the batter.
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Bake for 35 to 40 minutes, or until the top is golden, or a toothpick comes out clean when inserted into the cake.
Notes
Keeps for 5 days in the fridge in an airtight container. Can be frozen for up to 3 months.
