A sweetly spiced Tennessee Peach Pudding that’s sure to delight the whole family.

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If your family loves peach cobbler, this Tennessee Peach Pudding will be a favorite. I discovered the recipe while living in Tazewell, TN and have adapted it over the years. When I began following Trim Healthy Mama principles I experimented with alternative flours and settled on variations that keep the pudding light and flavorful.

About banana flour and alternatives

One ingredient I tried is banana flour. Before you dismiss it, know that this recipe also works well with sprouted wheat or sprouted spelt. I prefer spelt to regular sprouted wheat in some baked goods because it has a milder taste. Green banana flour is naturally high in resistant starch, so it digests differently than typical starches and can be gentler on blood sugar. It’s naturally gluten-free and grain-free and does not require sprouting or souring.

Using banana flour in this Tennessee Peach Pudding produced a light, fluffy texture and the subtle banana flavor mellowed during baking, leaving a pleasant background note rather than an overpowering taste. If you want a mild wheat-flour alternative for energizing meals, banana flour is worth trying.

Nutritional note using banana flour (per serving)

Per serving (approximate): 119 calories; 2 g fat; 2 g protein; 30 g carbohydrate; 2 g dietary fiber; 4 mg cholesterol; 288 mg sodium.

The Recipe for Tennessee Peach Pudding

Ingredients

• 1 cup sprouted whole wheat flour (or banana flour / sprouted spelt)
• 1/4 cup sweetener (such as erythritol or your preferred THM Gentle Sweet)
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 1/2 teaspoon ground cinnamon (optional)
• 1/2 cup unsweetened almond milk
• 3 cups sliced peaches (fresh or frozen)

• 1 1/2 cups water
• 1/4 cup sweetener
• 1/4 cup low-carb brown sugar (or substitute)
• 1 tablespoon unsalted butter
• 1/4 teaspoon ground nutmeg
• 1/8 teaspoon xanthan gum (for thickening)

Directions

1. Preheat oven to 400°F (200°C).
2. For the filling: In a mixing bowl combine the flour, sweetener, baking powder, salt, and cinnamon. Stir in the almond milk until just combined, then gently fold in the sliced peaches. Spread the batter evenly into an 8-inch baking pan lined with parchment or lightly greased.
3. For the topping: In a small saucepan combine the water, sweetener, brown sugar, butter, and nutmeg. Bring to a boil, stirring until the sweeteners dissolve. Whisk in the xanthan gum until smooth. Pour the hot topping mixture evenly over the filling.
4. Bake 40–50 minutes, until the topping is bubbly and a toothpick inserted into the topping comes out clean. Allow to rest briefly before serving so the topping sets slightly.

Baking notes

I use an 8-inch glass baking dish for this recipe. The pudding is best served warm; it pairs nicely with a spoonful of plain yogurt or a small scoop of low-sugar ice cream if desired. Leftovers keep covered in the refrigerator for several days and can be gently reheated.

Tennessee Peach Pudding — Printable Recipe