This elegant French dessert is incredibly moist, tender, and pudding like, despite being whole-grain and free of refined sugar or flour. Try topping it with sweetened hazelnut cream. If using unsweetened hazelnut milk, add one extra tablespoon of Sucanat to the batter.
SERVES: 6 TO 8
INGREDIENTS:
- Nonstick cooking spray
- 1 1/4 cups original hazelnut milk (sweetened)
- 1/2 cup Sucanat or brown sugar, divided
- 5 large eggs
- 2 tablespoons vegetable oil
- 1 teaspoon pure almond extract
- 1 teaspoon freshly grated orange zest
- 1/8 teaspoon kosher salt
- 1/2 cup white whole-wheat flour
- 2 cups halved fresh figs (ideally black Mission), stems removed
INSTRUCTIONS:
- Preheat the oven to 400 degrees F. Grease a 9-inch round baking dish with cooking spray. To a blender, add the hazelnut milk, 6 tablespoons of the Sucanat, eggs, oil, almond extract, orange zest, and salt. Blend until well mixed, about 15 seconds. Add the flour, and blend again until smooth, about 20 seconds (do not overmix). Pour into the greased dish; then sprinkle evenly with the figs and remaining 2 tablespoons Sucanat.
- Bake on the center rack until puffed and golden and a tester poked into the center of
the pudding emerges clean, about 45 minutes.
