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Gluten-free Sticky Date Pudding
This gluten-free Sticky Date Pudding recipe is an all-time favourite and caters to most dietary requirements. A delicious and moist dessert that is easy to make. Keep this recipe in your go-to collection for when you need to quickly whip up a clean sweet treat using your pantry staples.
INGREDIENTS
Gluten-free Sticky Date Pudding
- 100-150g of organic pitted dates, chopped
- ½ cup of boiling water
- 1 tsp of Australian Baking Powder
- ½ cup of organic maple syrup or sweetener of choice
- 1 organic free-range egg
- 1 tbs of organic raw coconut oil
- 1 cup of blanched almond meal
- ½ cup of organic tapioca flour or organic arrowroot powder
- ½ tsp organic vanilla bean powder
- ½ tsp fine Himalayan salt
Sauce
- 160ml of coconut milk, try a zero waste alternative with our healthy homemade coconut milk recipe or organic coconut milk powder
- 4 tbs of organic maple syrup
- 1 tsp organic vanilla bean powder
- 1 tbs of organic butter or organic raw coconut oil
- pinch of fine Himalayan salt
- Optional for a thicker sauce, 2 tbsp cold water and 1-2 tsp organic arrowroot flour
Topping
- organic pecans or organic walnuts, crushed
TIME
40-50 Minutes
SERVES
4-6
DIFFICULTY
METHOD
Preheat oven to 180˚C.
1Place chopped dates in boiling water, allow to soak until softened.
2Combine all pudding ingredients in a bowl, mix until well combined. Transfer to pudding dish or deep baking pan. Bake for about 40-50 minutes or until top springs back and skewer inserted into the centre comes out clean. Allow to rest for 5 minutes
3Meanwhile, mix sauce ingredients over medium heat on the stovetop until well combined and resembles a syrup.
Optional for a thicker sauce: reduce heat to low, combine arrowroot flour and cold water in a cup or small jug, add to the sauce. Stir well until resembling a thick sauce.
4Drizzle sauce over the served pudding with ice-cream, coconut yoghurt or thick cream. Try our coconut ice- cream (waste free!) recipe here.
5Dessert
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