A Sweetly Spiced Tennessee Peach Pudding that is sure to please the whole family!

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Does your family enjoy peach cobbler? Ours sure does!! I found this awesome Tennessee Peach Pudding recipe in the library when we lived in Tazewell, TN and have been making it ever since! I tweaked it when I began following Trim Healthy Mama into a sweetly energizing dessert or treat that we enjoy often during the summer months. 

Banana flour is pretty cool after doing some research on it.

One thing that I did find recently is Banana Flour (I know !! NOT Another special ingredient!! ) but WAIT!!  before you turn away, you can also make this with sprouted wheat or sprouted spelt. I do prefer it with Spelt over the wheat only because sprouted wheat flour has a bit of an odd taste in some baked goods. Enter Banana Flour! 

Green Banana flour is high in naturally resistant starch meaning that it doesn’t digest like a normal starch and is much easier on your blood sugars.  It is considered and E flour for Trim Healthy Mama’s but it’s naturally gluten free, grain free and doesn’t need to be sprouted or soured.

  I really loved how this Tennessee Peach Pudding turned out using this sprouted wheat flour alternative. It was light and fluffy and the banana flavor didn’t come through as it mellows out when you bake with this. 

So I’d say if you are looking for a mild wheat flour alternative in your Energizing meals give banana flour a try.

Banana flour changed the nutritional information in this way in this Tennessee Peach Pudding:

 Per Serving: 119 Calories; 2g Fat, 2g Protein; 30g Carbohydrate; 2g Dietary Fiber; 4mg Cholesterol; 288mg Sodium. 

The Recipe for Tennessee Peach Pudding

Ingredients 

• 1 cup Sprouted Whole Wheat Flour
• ¼ cup THM Gentle Sweet
• 2 teaspoons baking powder
• ½ teaspoon THM Mineral Salt
• ½ teaspoon ground cinnamon (optional)
• ½ cup unsweetened almond milk
• 3 cups sliced peaches (fresh or frozen)

• 1½ cups water
• ¼ cup THM Gentle Sweet
• ¼ cup Low Carb Brown Sugar
• 1 tablespoon unsalted butter
• ¼ teaspoon ground nutmeg
• ⅛ teaspoon xanthan gum

Directions:

1. Preheat oven to 400 degrees

For the Filling:

1. Combine the flour, sweetener, baking powder,salt and ground cinnamon. Stir in the almond milk just until combined; fold in peaches. Spread the batter into a 8 inch pan either lined with parchment or sprayed with coconut oil.

For the Topping:

1. Combine water, sweeteners, butter and nutmeg in a small saucepan. Bring to a boil; stirring until sweeteners are dissolved. Whisk in the xanthan gum. Pour over filling. Bake until the filling is bubbly and a toothpick inserted into the topping comes out clean, 40-50 minutes.

I use an 8 inch pan like this one  

The Tennessee Peach Pudding Recipe to Print