Gluten Free, Dairy Free Sticky Date Pudding
Sticky Date Pudding with Caramel Sauce. One of my favourites, decadent, rich and a true comfort food. So, how good was it to discover that with a few easy adaptations to a recipe I could enjoy making this dessert again. Its a quick and easy stand by for dinner parties, and the texture is so good that every one can enjoy whether they have food intolerances or not.
Ingredients
200gms of medjool dates pitted and roughly chopped
300gms of boiled water
2 teaspoons of baking soda
Flour - add next 4 ingredients together and mix well
180gms of almond meal or dried almond pulp
1/2 cup of coconut flour
3/4 cup of Bob Mills tapioca flour
1 heaped teaspoon of gluten free Bob Mills Baking Powder
80gms of butter or ghee
3/4 cup of rapadura sugar or sugar equivalent (Can use rice malt syrup for a low sugar option)
4 eggs
1 teaspoon of vanilla paste or seeds of 1 vanilla pod
Method
In a glass bowl add dates, boiled water and baking soda let sit.
Line a square cake tin with baking paper. Set oven to 165 degrees C
Cream butter, sugar and vanilla together, add eggs one at a time. If curdling add a little of the flour mixture. Add flour and the soaked dates and water to the egg mixture. Mix gently.
This should be a fairly runny consistency compared to normal cake mixtures.
Pour into cake tin and place into oven. Bake on low heat for approx 45 min. It is cooked when the center of the cake is firm to touch and a skewer comes out clean.
With all desserts, this is part of a wholesome diet. The sugar content makes it unsuitable for those with auto immune, inflammatory diseases. Remember that sugar is extremely inflammatory and when consumed in excess, that is over 6 teaspoons per day has been linked to abdominal obesity, insulin resistance, diabetes and chronic ill health.
Enjoy as a sometimes food.
Ingredients
200gms of medjool dates pitted and roughly chopped
300gms of boiled water
2 teaspoons of baking soda
Flour - add next 4 ingredients together and mix well
180gms of almond meal or dried almond pulp
1/2 cup of coconut flour
3/4 cup of Bob Mills tapioca flour
1 heaped teaspoon of gluten free Bob Mills Baking Powder
80gms of butter or ghee
3/4 cup of rapadura sugar or sugar equivalent (Can use rice malt syrup for a low sugar option)
4 eggs
1 teaspoon of vanilla paste or seeds of 1 vanilla pod
Method
In a glass bowl add dates, boiled water and baking soda let sit.
Line a square cake tin with baking paper. Set oven to 165 degrees C
Cream butter, sugar and vanilla together, add eggs one at a time. If curdling add a little of the flour mixture. Add flour and the soaked dates and water to the egg mixture. Mix gently.
This should be a fairly runny consistency compared to normal cake mixtures.
Pour into cake tin and place into oven. Bake on low heat for approx 45 min. It is cooked when the center of the cake is firm to touch and a skewer comes out clean.
With all desserts, this is part of a wholesome diet. The sugar content makes it unsuitable for those with auto immune, inflammatory diseases. Remember that sugar is extremely inflammatory and when consumed in excess, that is over 6 teaspoons per day has been linked to abdominal obesity, insulin resistance, diabetes and chronic ill health.
Enjoy as a sometimes food.
