The most delicious sticky date pudding – gluten free, dairy free, refined sugar free, soy free, egg free and coconut free.
Over on Facebook I asked you guys what you wished you had an allergy friendly recipe for. There were dozens and dozens of requests, and it was so hard to choose. So I got my 8 year old, Ashton to choose. And he chose Lily’s request for sticky date pudding that is gluten free, dairy free, soy free and refined sugar free. I know lots of my readers are egg free and coconut free as well, so I also took those into consideration when developing the recipe. As usual, there are no funny substitutes, just a recipe I developed to be naturally free of the things that most of us avoid.
Nut free
This is my go to flour combination that I base my cakes, mug cakes and brownie recipes on. However with the nut butter, its not super nut allergy friendly. As a result, I would like to develop a version of this recipe that uses a simple store brought gluten free flour blend to rid the need for nut substitutes. So if this seems a bit fiddly for the nut free folk, stay tuned and I will add that version as soon as I have perfected it!
I always triple test my recipes for quality. While it often takes me a little while to get a recipe on to the blog, when it makes it here, you can rest assured that it has been thoroughly tested to minimise the chances of you having a recipe flop. I know first hand, how heartbreaking it is to waste precious and often expensive allergy friendly ingredients, not to mention time. That’s why I always ensure my recipes are sufficiently tested first. And they often based on methods and ingredients combinations I know and use all the time.
You can find more dessert and sweet treat recipes here.
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Sticky Date Pudding – Gluten Free | Dairy free
Ingredients
- 150 g Dates (1 heaped cup)
- 1 cup hot water (just boiled)
- ½ teaspoon baking soda
- ½ cup tapioca starch
- ¾ cup almond meal (sunflower seed meal for nut free)
- 1 teaspoon baking powder
- 1 pinch sea salt
- 1 teaspoon cinnamon
- ⅓ cup nut butter or tahini (almond butter, cashew butter, or at a stretch, peanut butter) (almond, tahini or cashew work best to keep the flavours neutral)
- ¼ cup olive oil or coconut oil
Caramel Sauce
- ⅓ cup coconut sugar* (honey, maple and erithritol / stevia blend* also work)
- 1 cup coconut cream* *(see notes for a coconut free caramel sauce recipe)
- Pinch salt
- 1 teaspoon vanilla extract
Instructions
- Preheat oven to 180°c fanbake.
- Place the dates in a bowl and cover with the 1 cup of hot water. Add the baking soda.
- Place the tapioca, almond flour, baking powder, cinnamon and salt in a bowl. Whisk to combine.
- Puree the dates with a handheld blender or in a blender / food processor. Set aside to cool.
- When the dates are cool – and it's imporatnt to make sure they are not any hotter than luke warm, as adding hot dates to the flour mix will react with the tapioca causing a gummy texture – add the nut butter or tahini and oil and mix together.
- Pour into the dry flour mix and stir everything together.
- Grease or line a baking tray or individual pie dishes or remikens. Pour the mixture in.
- Bake in the oven, on the middle rack. For 4 large individual serves: 20 minutes. If doing 1 large dish or several smaller dishes, you may need to adjust the cook time. 30 minutes for one large dish, or until cooked in the centre.
Make the caramel
- Put a small pot over a meduim heat. Pour in the coconut sugar, and let it sit on the bottom of the pot until it melts.
- When the sugar is melted, take the pot off the heat and let rest for a minute, so it doesnt burn the coconut cream when you add it.
- Pour in the coconut cream and add back to the heat. Add the vanilla and salt. Let it boil in the pot, for five minutes, stirring occasionally, or until it is thickened. It will thicken more as it cools.
- Serve the sticky date puddings with the caramel drizzled over the top.
Notes
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