Overview
- On October 25, Diario Uno published a low‑sugar bread‑based budín positioned for weight‑loss diets and gluten‑intolerant readers, while El Cronista added a banana‑and‑oat version.
- LA GACETA and TN introduced apple‑focused takes on October 24, specifying bakes at 180 °C for roughly 35 to 40 minutes with a toothpick test for doneness.
- Across outlets, oats replace refined wheat flour, fruit supplies moisture and sweetness, and core ingredients include eggs, baking powder, vanilla, and milk or yogurt with plant‑based swaps available.
- Technique notes emphasize mixing fruit with the wet base, incorporating oats, and optionally resting the batter about 10 minutes to let oats absorb liquid for a lighter crumb.
- Diet framing highlights lighter desserts and some gluten‑tolerant options, and LA GACETA cites National Geographic on apples’ micronutrients such as vitamins C and E, iron, zinc, and polyphenols.