Blueberry Bread Pudding

5 star Avg. rating 5 from 4 votes.

Recipe Information

# of Servings: 6
Recipe Created By: Miyelani


1 cup quinoa flour
1 cup quinoa flakes
1 cup Sucanat (natural cane sugar)
1/2 cups canola oil
2 tsp baking powder
1/2 tsp salt
1 1/4 cups water
4 cups frozen wild blueberries
2-3 Tbsp turbinado sugar


Preheat oven to 375 °F.

Grease 8×8 inch glass Pyrex dish.

Set aside the turbinado sugar, but combine everything else in a large mixing bowl one-by-one, stirring after each addition.

Pour into the Pyrex dish, sprinkle turbinado sugar evenly over the top of it and bake 45 min+, depending on your oven.

The entire top of the bread pudding should be golden brown and then you will know it is done.

Best enjoyed warm and fresh!


KFA Iron Chef Valentine’s Battle 2008: Desserts and Candies

Challenger’s Statement:

I created this recipe when we got our first (and still only!) fruit. So this recipe is very special to us. It is easy to devour more than one helping of this warm melt-in-your-mouth blueberry dish on a cold night.


Corn Substitutions: Corn is a common ingredient in products. Starch, modified food starch, dextrin and maltodextrin can be from corn. Consult with your physician to find out which corn derivatives you need to avoid. Many corn-free options are available in the US. Find out more about corn substitutions.
Gluten: Gluten is a protein found in specific grains (wheat, spelt, kamut, barley, rye). Other grains are naturally gluten-free but may have cross-contact with gluten-containing grains. Look for certified gluten-free products if you need to avoid gluten. Find out more about wheat and gluten substitutions.

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