Sticky Date Pudding

Sticky Date Pudding, also known as Sticky Toffee Pudding, is hard to beat with its incredible flavor and the sticky caramel sauce that seeps into the pudding. But it’s also normally made with lots of butter, refined sugar, eggs, cream, and wheat flour. In this recipe, you can instead enjoy all the delights of sticky date pudding but without those troublemakers. This recipe is gluten-free, dairy-free, egg-free, low in fat, and even oil-free!

Dates are rich in nearly 70 bioactive minerals (much higher than is documented) that support the adrenal glands to help you handle life’s daily challenges. One of the most heart-healthy foods available, dates also contain a record-breaking, undiscovered amount of amino acids. The amino acids in dates, such as leucine, help elevate the fruit’s potassium to its highest potential in sustaining and fortifying muscles and nerves.

Sticky Date Pudding

Ingredients:

• 1 ½ cup pitted regular dates (not Medjool), finely chopped
• 1 tsp baking soda
• 1 cup boiling water
• ¼ cup unsweetened almond milk, gluten-free oat milk, or applesauce
• ¾ cup gluten-free oat flour
• ½ cup brown rice flour
• ¼ cup tapioca starch
• 1 tsp baking powder
• ⅓ cup coconut sugar
• 1 tsp cinnamon (optional)

Caramel sauce:

• ½ cup Medjool dates
• 1 cup unsweetened almond or gluten-free oat milk
• 2 tbsps pure maple syrup
• 1 tsp vanilla powder or alcohol-free vanilla extract

Banana ice cream (optional):

• 4 frozen bananas
• ½ tsp vanilla powder or alcohol-free vanilla paste
• 3-4 tbsps water or unsweetened almond milk

Directions:

Preheat your oven to 350°F (180°C).

Place the chopped dates in a bowl and sprinkle baking soda on top. Cover with 1 cup of hot water and set aside for 20 to 30 minutes, until cool. Add the unsweetened almond milk, oat milk or applesauce to the bowl and stir well.

In a separate bowl, combine oat flour, brown rice flour, tapioca starch, baking powder, and cinnamon (if using), whisking to mix. Add dry ingredients to wet ingredients and stir until you get a smooth, lightly foamy batter. Pour into a non-stick muffin pan, filling the holes ⅔ way full, or into lightly oiled ramekins. Bake for 18 to 20 minutes, until golden and firm.

For the caramel sauce, blend Medjool dates, almond or gluten-free oat milk, pure maple syrup, and vanilla powder until you get a smooth sauce. Set aside until needed.

If making banana ice cream, blend or process the frozen bananas, water or unsweetened almond milk, and vanilla until smooth, adjusting consistency with warm water or almond milk.

Before serving, use a skewer to poke a few holes in each pudding. Pour some of the sauce over the pudding and allow it to seep into the pudding for 5 to 10 minutes.

Serve the sticky date puddings with banana ice cream and drizzle caramel over the top.

Serves 8-9

Get over 100 more delicious recipes and learn how to heal in the companion titles, Brain Saver and Brain Saver Protocols, Cleanses & Recipes.

Categories: Desserts, Kid Friendly, Nut & Seed Free, Cakes & Cupcakes, New Recipes, Thanksgiving, Christmas, Holiday Recipes

This item posted: 05-Dec-2024

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