We do a bit of low carb round these parts, in a kind of casual sort of a way, and this pudding has been good for my breakfast (and for the odd snack here and there for the kids). I’ve been a bit of die hard homemade bread, butter, and yummiest lime and ginger marmalade woman for a while but I’m trying to give myself a break from the wheat. So, breakfast pudding it is!
It lends itself for yumminess cooked in a deep dish – moist and better flavour, but is nice for snacking in the drier shallow dish form.
This recipe will make two puddings – a one litreish deep dish, and a shallow quiche or flan, each has several serves. Our family of five won’t eat one in one sitting so if you are only baking for you, reduce the recipe somewhat – though it will keep in the fridge for a good few days.
Citrus (and berry/fruit/whatever) Breakfast Pudding…
1/3 cup sweetening (reduced as much as is still nice to your palate) either
raw/rapadura/brown sugar or honey (or less but boosted with some stevia)
50g butter
rind of 3 lemons or two oranges, or 3 limes or a mixture…
500g cream cheese
1 1/2 cups almond meal
2 tablespoons four (besan, quinoa, or rice, lastly wholewheat)
1/2 teaspoon baking powder
8 eggs
2 teaspoons vanilla essence
Put all ingredients in a food processor and process ’til smooth.
Stir through some berries, or some stewed fruit of your choosing (apricots were nice).
Pour into a couple of dishes and bake a quiche sized dish for 20-30 minutes, and a deep dish for 50ish minutes. Eat with the rawest, freshest cream you can find 
ooh that looks good! I’m am trying to reduce the kilos at the moment by reducing my carbs. Might have to try this in a few weeks after I’ve made some headway.
Jay says he is going to lose weight and reduce his carb intake by drinking less beer and less fries. He seriously thought he could have a conversation with me about it! *Dann looks around with disdain (and a colouring of jealousy)*
where are you…. I miss your posts!