Sticky Date
Gluten & refined sugar free .. and the caramel sauce is ridiculously good!
Ingredients
- 1 1/2 cups of roughly chopped organic medjool dates
- 1 cup of Organic Buckwheat Flour
- 1/4 cup Flannerys Organic EV Coconut oil, melted
- 1/2 tsp Flannerys Gluten Free baking powder
- 1 tsp bicarb soda
- 1/2 cup Flannerys Organic Maple Syrup
- 2 organic eggs
- 1 tsp vanilla powder/essence
Sauce
- 1/3 cup Organic Coconut Cream
- 1/4 cup of Flannerys Organic Maple Syrup
- 1/4 cup Flannerys Organic Honey
- 1 tsp vanilla powder/essence
Method
- Make the sauce: by gently heating all ingredients in a saucepan over medium heat. Stir and allow to simmer until well it begins to thicken & combine. * sauce is best made the day before as it thickens a lot better when allowed to set in the fridge. Re-heat before serving.
- The pudding:
- Preheat oven to 180 degrees
- Soak 1 cup of the medjool dates in 1 1/4 cups of boiling water until softened (5 mins)
- Add them to a food processor/blender with maple syrup, eggs and coconut oil. Blend until smooth.
- Add the liquid to a bowl and sift in flour, bicarb soda and baking powder. Stir well to combine.
- Pour into a well greased/lined baking dish or loaf pan and sprinkle over remaining medjool dates evenly – they will sink to the bottom.
- Bake for 30 mins, until pudding has risen and a knife comes out clean.
- Serve with warm sauce drizzled on top!
