When you’re cooking on an open fire, desserts other than s’mores or roasted marshmallows can be hard to come by. If you’re in the mood for something different, follow this recipe and create a sweet, orange-infused pudding with a hint of almonds and cinnamon. The almond flour makes it creamy and the dried fruit adds taste and more texture. Top with a spoon full of gluten free caramel sauce for an extra decadent treat. This pudding recipe is an adaptation of Nourishment for Living Well’s almond flour raspberry muffin recipe. Click here to find a link to the recipe and to read our review of these awesome muffins!

Like this? You might also enjoy these posts from gf and me:

pina colada almond flour muffins

fireside pastry pockets

gf and me’s summer entertaining ideas

Warning: Gratuitous photos of our dogs enjoying a day outdoors to be found at the end of this post

What you’ll need:

4 large navel oranges

1 cup almond flour

1 teaspoon baking soda

1 teaspoon baking powder

1/8 teaspoon salt

¼ cup brown sugar

½ teaspoon cinnamon

1 egg, lightly beaten

¼ cup melted butter or margarine or oil

¼ cup apple sauce

½ cup dried fruit

OPTIONAL: GF caramel sauce for topping

What you’ll do:

Pre-heat your fire pit to ludicrously hot 🙂

But seriously, you will need a good bed of coals when it’s time for roasting. We make the batter up to a day ahead and keep it refrigerated until ready to use.

In medium size bowl, mix together the almond flour, baking soda, baking powder, cinnamon, salt and sugar. Make a well in the centre and add the egg, butter or margarine, and apple sauce. Stir until combined.

Mix in the dried fruit.

When you are ready to bake your dessert, slice the top ¼ off of each orange and hollow out the fruit (as you would a jack-o-lantern.)

TIP: You can do this in the morning if you want to have the orange with breakfast. Just wrap the orange peels in plastic wrap and refrigerate until you are ready for dessert.

Fill each orange about 2/3rds full, leaving room for expansion. Put “lid” back on and wrap firmly with tinfoil. Be sure to leave a handle on the top that you can grab with tongs.

Place the foiled oranges onto a bed of hot coals and bake for 20 – 30 minutes. Move them around often to keep the pudding from burning. Long BBQ tongs work well for this but you may still want to have a glove handy to protect your hand from the heat.

Remove from the coals and let sit for 10 minutes to cool before opening. The pudding should just pop right out of its orange. Serve warm in a bowl. If you really want to be decadent, add a caramel topping or ice cream or both!

As promised, here are some photos of our two poodles Spyder (the silver one) and Beetle (the white one) enjoying their time camping!

Photo credit: gfandme 2014