Welcome to a special edition of Wheatless Wednesday! I am so excited today to host my first guest contributor on eyecandypopper.com! 🙂 It’s a nice way to discover other great bloggers that I enjoy reading, and that I think you will enjoy too. Today is Sharon from The Honour System, a blog I spoke about in the past. She’s a fellow Canadian who is passionate about inspiring others to cook from scratch and use healthy and organic foods. I also had the pleasure of meeting her in person last month, and she is just as lovely in person as online. She’s created this very special recipe just for us today, how awesome is that?!
For plenty more healthy and delicious real food recipes, go check out The Honour System.
Well, hello! You may be wondering who I am and where is Miss ECP? I believe your lovely host here at Eyecandypopper and my bosom blog buddy, has taken a little vay-cay. She’s asked me to step in to keep you all entertained while she relaxes so here I am!
I’m Sharon and I publish a website called The Honour System. Much like eyecandypopper.com, I focus on quality, whole food ingredients when I cook or bake, which happens to be a lot. I share my recipes along with step by step images to inspire the inner healthy chef in all of us. I’d love for you to visit. 🙂
So, considering Miss ECP is from beautiful Quebec, I thought I’d make a classic French-Canadian recipe, but give it the Honour System treatment, of course.
Pouding Chomeur is translated to “Poor Man’s Pudding” although nothing about it is poor. It’s rich and decadent and by making a few swaps by using coconut oil instead of butter and spelt flour over the white stuff this dessert becomes much less guilt inducing. Splitting them into cupcakes helps with portion control. I love to bake. However, my family is small with only three in our household, one of those being our cat who isn’t partaking in the goods so; I do a lot of sharing. Needless to say, I’m popular at work. 😉
Pouding Chômeur Cupcakes | Vegan, No Wheat, No Cane Sugar | Guest Post
This classic pouring chomeur cupcake dessert recipe from Quebec got a healthy remake, so you can have a healthy guilt-free nutritious dessert
- 1 1/2 cups spelt flour
- 1 tsp baking powder
- 1/4 cup coconut oil
- 2/3 cup coconut sugar
- 1 flax egg mix 1 Tbsp flaxseed with 1/4 cup water, and wait 10 minutes
- 1 tsp vanilla
- 1/2 cup almond milk
- 1/2 cup maple syrup
- 1/4 cup coconut sugar
- 1/2 cup boiling water
- 3 tbsp coconut oil
- Heat the oven to 350F and line your muffin tin with paper liners.
- Whisk together the flour and baking powder in a medium bowl and set aside.
- In a large mixing bowl, combine the coconut oil and coconut sugar (for the cake portion) and stir until smooth.
Slowly add 1/4 cup of the milk, the "egg" and vanilla and mix well. Stir in the dry ingredients, 1/2 cup at a time, followed by the other 1/4 cup of almond milk and mix all until just combined.
- Spoon the dough into your prepared muffin tin and set aside.
- In a sauce pan, mix all the sauce ingredients and bring to a quick boil.
- Reserve about 1/4 cup of sauce and spoon the rest evenly over each cupcake.
- Bake for 20 minutes or until a toothpick inserted in the centre comes out clean.
- Let cool in the pan for 5 minutes and serve warm, topped with the reserved sauce.
Note: I do not believe anyone should worry about counting calories, but here is the nutritional information for one serving
Calories: 211kcal | Fat: 8g | Saturated fat: 6g | Sodium: 40mg | Potassium: 79mg | Carbohydrates: 31g | Fiber: 2g | Sugar: 16g | Protein: 2g | Calcium: 47% | Iron: 0.8%
Join our Healthy Community!
Receive Tips, Recipes, our Newsletter
and get a free Guide!
Dearna @tohercore says
I have never heard of pouding chomeur but – wow! – look at those pictures! You are making me hungry over here… 🙂 Well done Sharon, and hope you are having a lovely, well-deserved break Miss ECP x
Those cupcakes look really good! One thing I was curious about: I thought spelt was a type of wheat. (Not sure about this.) Does it affect people with wheat allergies? If so, is there a substitute you’d suggest for spelt flour?
Hello Stephanie (welcome!), you are correct, spelt is an ancient variety/cousin of the commercial durum wheat used nowadays, but even though it’s in the same family, it is nothing like it, it has a low-gluten content and most people allergic to durum wheat can tolerate spelt. Even some people with celiac (allergic to any gluten) have reported that they can eat spelt. It’s up to you to test it I guess 😉 For more information about various grains, gluten content and substitutes, I recommend this article 🙂 https://flexitariannutrition.com/2013/09/26/biggest-gluten-free-myth/
Thanks for the clarification, ECP! I appreciate your thorough explanation, and I’ll check out your other post too.