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Healthified Upside down Pudding

June 17, 2012

Healthified Upside down pudding

During our recent trip to Japan, I have twisted the 80/20 rule and turned it on its head! I have been committing the Paleo philosophy 20% and not 80%, OK, perhaps 10/90 and Mark Sisson would be horrified!!

It has been an interesting experiment though. Having not had any grain or sugar for 6 months, I suffered indigestion for the first 36 hours and then had an episode of severe cramping & diarrhea and then seemed OK. Too much information, sorry. After a week I feel bloated and puffy and am not game to get on the scales.  I proved that my addiction to sugar is purely that, an addiction. I proved that all one reads about hunger switches and satiety levels and sugar, applies to me. I am not a coeliac or have ever been diagnosed with a food intolerence. Hmmm.. very interesting…. Anyway, after a week of rice and noodles and pastries and sweets I have to wean myself off now. So rather than beat myself up about it, I have drawn a line in the sand (tomorrow) and  tonight, fulfilled an oft requested in the past,  long missed favorite of the husband: Upside down pudding!!

Not grain free BUT indeed gluten-free and low sugar,I was very happy with this recipe, as was dear husband, who can never get enough glutens according to him! We ate it all up in a flash.

I have substituted caster sugar for xylitol and stevia – feel free to use the former – and I used a buckwheat based GF self raising mix from Orgran, only because I had it in the cupboard. Feel free to use your own blend. This recipe will work well with any softer fruit like plums or grapes or peaches  etc. Apples will take a bit longer to cook and dry the mix out so pre cook them if you want to make an apple upside down cake.

4 pears, cored & cut into chunks (eighths)
a dash of orange juice
2 tabs rapadura sugar
 
Toss together and place in a shallow lined pan. I use a small oven proof frying pan.
 
2 eggs
80g caster sugar (I used 50g xylitol & 6 stevia tablets)
60g butter, softened
1 teas vanilla
75g GF SR flour
1 teas baking powder
1 tab yoghurt or sour cream
 
In the TM, mix together the wet ingredients + sugar on SP 5 for 1 minute, until the sugar has dissolved.
Add the flour & baking powder and mix for 5 seconds on SP 5 until combined and spoon batter on top of the pears. Bake for 30 minutes in a moderate oven (180°C) or until cooked through. Serve warm with whipped cream, which is VERY PALEO acceptable!!
 
PS. I often use 2 parts cream to 1 part sour cream, whipped together which gives you a creme fraiche type of cream which is more gut friendly….

 

 

 

 

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