Ingredients:
For the Bread Pudding:
1/4 cup Zen Basil Seeds
1 cup water
1 cup almond flour
1 tsp baking powder
1/2 tsp cinnamon
1/4 tsp nutmeg
1/4 tsp ginger
Pinch of cloves
1/4 tsp salt
2 tbsp melted butter (unsalted)
1/2 cup whole milk (room temperature)
1 tsp vanilla extract (or vanilla bean paste)
3 large eggs
2/3 cup monk fruit sweetener
2 lb apples, finely chopped or sliced
1/2 cup sliced almonds
Cinnamon for sprinkling on top
Hemp seeds for topping (optional)
For the Olive Oil Caramel:
2 tbsp olive oil
2 tbsp honey
1 tsp vanilla extract
Dash of salt
Instructions:
Hydrate Zen Basil Seeds: Combine the seeds and 1 cup of water. Set aside for 5 minutes to thicken.
Prepare the Dry Ingredients: In a medium bowl, mix together the almond flour, baking powder, cinnamon, nutmeg, ginger, cloves, and salt.
Mix the Wet Ingredients: In a larger bowl, use a mixer to beat together the melted butter, milk, vanilla extract, eggs, and monk fruit sweetener until well combined.
Combine Wet and Dry Ingredients: Gradually fold the wet mixture into the dry mixture until smooth. Then, fold in the chopped apples and hydrated Zen Basil Seeds.
Bake: Pour the mixture into a lined, lightly coated glass cake pan. Sprinkle sliced almonds and cinnamon on top.
Bake at 375°F (190°C) for 75 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean.
Prepare the Olive Oil Caramel: In a small bowl, mix together the olive oil, honey, vanilla extract, and a dash of salt until thickened into a caramel sauce.
Serve: Slice the apple bread pudding and serve with a scoop of pumpkin cashew ice cream (recipe here). Drizzle the olive oil caramel on top and sprinkle with hemp seeds for extra crunch.
Enjoy this cozy fall dessert!
