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Sticky date pudding - sugar, gluten and oil free!

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.

INGREDIENTS

Pudding

  • 200g medjool dates, pitted

  • 1 cup almond meal

  • 1/2 cup buckwheat flour

  • 1/2 cup brown rice flour

  • 1 tsp baking powder

  • 1 tsp bicarb soda

  • 1 tsp ginger powder

  • 1 tsp cinnamon

  • 1/4 tsp nutmeg

  • 1/4 tsp salt

  • 1 ripe banana, peeled

  • 1 cup soy milk

  • 2 tbsp flaxseed meal


Sticky date sauce

  • 1 ripe banana

  • 100g medjool dates, pitted

  • 4 tbsp soy milk

  • 1 tsp low sodium miso

  • 1/2 tsp cinnamon


METHOD

  1. Preheat oven to 180 degrees C.

  2. Roughly chop the pitted dates and cover them in boiling water.

  3. Mix the dry ingredients in a large bowl and set aside.

  4. Drain dates but reserve soaking liquid. Mix flaxseed meal with four tablespoons of the date liquid to create the flax "egg".

  5. Blend 2/3 of the dates, banana, soy milk and flax egg. Pour the wet ingredients onto the dry ingredients and mix until just combined.

  6. Transfer the batter into a baking dish lined with parchment paper or individual moulds/ramekins. Bake for 15 - 20 minutes until just cooked and slightly golden.

  7. While the pudding is cooking, make the sticky date sauce by blending the banana, remaining dates, miso, soy milk and cinnamon in a high speed blender until smooth. Add more soy milk if needed to blend properly (but it should be fairly thick).

  8. Serve individual puddings, or slices, on a dollop of the sticky date sauce. Finish with a spoonful of soy yoghurt or cashew cream.


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