3 cups (approx. 7 slices) fresh breadcrumbs
½ cup desiccated coconut
¾ cup of dried fruit (dates, apricots, sultanas, cranberries)
¼ cup brown rice flour
1/8 teaspoon cardamom
½ cup non dairy milk
1 tablespoon vanilla extract
¼ cup + 1 tablespoon honey
Process sliced bread in food processor until crumbs. Place crumbs and remaining ingredients into large bowl and mix well. Pour into 8 greased mini ramekin bowls or small casserole bowl. Decorate top of puddings with chopped dried fruit. Place pudding bowl/s in a large saucepan with water. The level of water should be ¾ up the sides of the bowl/s. Place lid on large saucepan and simmer pudding/s for 45 minutes. Can be stored in fridge for 3-4 days. Reheat when ready to eat. Note: if baking in oven, cover puddings with foil and bake at 150 degrees celsius for 30 minutes, then remove foil and bake for a further 5 minutes.
"You are complete in Him, who is the head of all principality and power." Colossians 2:10
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