Blueberry and raspberry pudding

1 1/2 cups Cuisine Soleil all-purpose protein flour

2 tbsp. baking powder

1 pinch salt

5 ml cornstarch

2 eggs

1/2 cup coconut sugar + 1/3 cup

15 ml vanilla

1/2 cup oil

1/2 cup plant-based milk

2 cups blueberries

2 cups raspberries

1. Mix together all-purpose protein flour, baking powder and salt.

2. In a separate bowl, mix together the eggs, vanilla, oil, 1/2 cup coconut sugar, and milk.

3. Add the liquid ingredient mixture to the dry ingredient mixture.

4. Blend until fluffy.

5. Place the fruit evenly in a greased and floured 8X8 pan.

6. Scatter the cornstarch and 1/3 cup of coconut sugar over the fruit.

7. Spread cake mix over fruit.

8. Bake for about 60 minutes at 350°F. (Confirm if the center is cooked through. If not, add 5-minute slices of cooking time.)