Ingredients: 1/3 cup allergy friendly chocolate chips,2 teaspoons baking soda,½ cup natural cocoa, divided,½ cup allergy friendly non-dairy milk,1 cup gluten free all-purpose flour,¼ cup light olive oil,¾ cup red wine, room temperature,½ teaspoon fine sea salt,1 cup organic sugar, divided,2 teaspoons pure vanilla extract
Instructions:
- Preheat oven to 350 degrees and generously grease an 8″ pie dish.In a small mixing bowl, combine cup sugar, milk, oil, and vanilla.
- Whisk well and set aside.In a large mixing bowl, combine flour, 6 tablespoons cocoa, baking soda, and salt; whisk well.
- Pour wet ingredients into dry ingredients and mix until well combined; fold in chocolate chips. Batter should be smooth and thick.Evenly spoon batter into greased baking dish.
- Place dish on a baking sheet in case of spillover.In a small bowl, combine remaining cup sugar and 2 tablespoons cocoa; whisk well. Evenly sprinkle this mixture on top of the batter in dish.
- Pour red wine over the prepared dish. Do not mix!
- Bake for 35-40 minutes. Pudding should be bubbling and slightly firm to the touch. Allow to cool for 15-20 minutes before diving in. Pair with a glass of red wine, a cold glass of allergy friendly milk, or a strong cup of coffee.
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