Sticky date pudding - sugar, gluten and oil free!

Updated: Oct 8, 2020

Sounds too good to be true right? Usually filled with refined sugar, eggs and butter, sticky date pudding has been something I've avoided since switching to a whole food, plant-based diet. This recipe is sweet, spicy and satisfying. Even better, it doesn't contain any refined sugar, gluten or oil.



200g medjool dates, pitted

1 cup almond meal

1/2 cup buckwheat flour

1/2 cup brown rice flour

1 teaspoon baking powder

1 teaspoon bicarb soda

1 teaspoon ginger powder

1 teaspoon cinnamon

1/4 teaspoon nutmeg

1/4 teaspoon salt

1 ripe banana, mashed

1 cup plant milk

2 tablespoons flaxseed meal

Sticky sauce

1 ripe banana

100g medjool dates, pitted

4T plant milk

1 teaspoon low sodium miso

1/2 teaspoon cinnamon


Preheat oven to 180 degree Celsius. Roughly chop the dates and cover them in hot water. Mix the dry ingredients in a large bowl. Drain dates but reserve soaking liquid. Mix flaxseed meal with 4 tablespoons of the date liquid to create the flax "egg". Mix dates, banana, plant milk and flax egg. Pour batter into baking dish lined with parchment paper or individual moulds. Bake for 20-25 minutes until cooked.

While pudding is cooking, blend banana, dates, miso, plant milk and cinnamon in a high speed blender until smooth. Add more plant milk if needed. Spoon over hot pudding and relish every mouthful.

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