OH! Magazine - Australian Version December 2016 | Page 35

ABBOTT’S VILLAGE
BAKERY GLUTEN FREE
STRAWBERRY &
VANILLA BREAD
PUDDING
Enjoy this summer-inspired gluten free dessert.

What you’ll need:
How to make it:
1. Preheat oven to 180ºC.
2. Lightly spray small casserole dish 25cm x 20cm. Place
bread in dish with the point of the crusts positioned
upwards.
3. Scatter strawberries in between and over the top of the
bread slices.
4. In another bowl, beat together vanilla bean seeds, milk,
honey and eggs.
5. Pour over the top of the bread and strawberries.
6. Bake for 30 minutes and serve.

6 slices of Abbott’s Village Bakery®
Gluten Free Soy & Linseed Bread, sliced
diagonally in triangles
1 cup low fat milk
2 eggs
1 vanilla bean pod, halved and seeds
removed
250g strawberries, hulled and sliced in
rounds
1 tablespoon honey (optional)
Olive oil spray
2 tablespoons coconut flour for dusting (optional)

Serves: 6

The introduction of the new Soy & Linseed and Mixed Seeds
variants is great news for Australians avoiding or limiting
consumption of wheat-based products. Gluten sensitive and
bread-loving Australians can rejoice, as small gluten free
bread slices and crumbly gluten free sandwiches are a thing of
the past thanks to the NEW gluten free bread range from
Abbott’s Village Bakery®. Gluten free bread, which is just as
bread should be – big, soft and tasty.