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.