Gluten free sticky date pudding

If you’re looking for a sweet, warming treat to make for your guests, this gluten free sticky date recipe is just what you need! Almond meal is high in protein, fibre and B vitamins, is naturally gluten free and is great to use in baking in replacement of wheat flour.

Serves:  8
Ingredients: 14
Serving Size: 131g
Total calories: 367
Carbohydrates: 26.34g
Fat: 28.01g
Protein: 6.87g

Ingredients

  • 1 ¼ cups almond meal
  • 3/4 cup Medjool dates, pitted and finely chopped
  • 1 cup boiling water
  • 2 eggs
  • 2 tbsp melted butter or coconut oil
  • 1 tsp vanilla essence or paste
  • ½ tsp baking powder
  • 2 tbsp real maple syrup
  • 1 tbsp Nature Sweet Sugar Substitute (or extra for a sweeter taste)

Sauce:

  • 1 cup coconut cream
  • 1 tsp vanilla essence or paste
  • 3 tbsp butter
  • ¼ cup real maple syrup
  • Pinch sea salt

Method

  1. Preheat oven to 180 degrees Celsius and line a baking tray or cake tin (about 15-20cm in size).
  2. Place dates and boiling water in a bowl and allow to soak for about 10 minutes, or until dates are soft.
  3. Add eggs, butter/coconut oil, vanilla essence and maple syrup in a bowl and whisk until combined.
  4. Add date mixture, almond meal and baking powder to the egg mixture and mix until a smooth batter is formed.
  5. Transfer batter to the baking tray and place in the oven. Bake for about 45 minutes or until golden.
  6. Sauce: add all sauce ingredients to a saucepan on medium heat. Stir continually for 5 minutes, then remove and drizzle over the sticky date.
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