Paleo Self-Saucing Sticky Date Pudding: Grain + Dairy Free

Paleo Self-Saucing Sticky Date Pudding: Grain + Dairy Free

This week we got in touch with Catherine Noonan, who is the Author and Creator of one of our favourite websites iheartscratch.com.au. She has a whole range of recipes which includes breakfast ideas, no guilt cakes & slices, healthy snacks, and even breads & pizza!


“One of my favourite desserts in the whole wide world is Sticky Date Pudding. My earliest experiences of this sublimely sweet and warming dessert was at Boarding School, where they served a ‘self-saucing’ version.  It was full dairy, gluten and sugar and I won’t lie, it was divine! Nowadays, I still find it hard to go past Sticky Date Pudding on a restaurant menu.

So here is my healthier, dairy and grain free version. This Paleo Sticky Date Pudding is free of refined sugar, however, the sauce includes some coconut sugar.

This pudding is high protein, packed with almond meal and eggs. There is plenty of fibre from the almonds and dates. The sauce is like no other caramel, and ticks the dairy free box, made with coconut milk instead.

This recipe is sure to blow the socks off the health conscious, those with gluten and dairy allergies or sensitivities as well those who couldn’t give a hoot about their health – aka the skeptics!

Enjoy it !”
Catherine Noonan

Serves: 6
Preparation time: 10 minutes
Cooking time: 40 minutes

Tools

  • Blender
  • Large Mixing bowl & spoon
  • Small saucepan & spoon
  • Medium sized oven-proof pie dish


Pudding Ingredients

 

Sauce Ingredients

  • 1 tbsp coconut oil
  • 1 tbsp maple syrup
  • 1/2 cup coconut sugar
  • 1 cup canned additive-free coconut milk
  • Pinch vanilla powder
  • 1 cup pecan nuts (optional to garnish)

 

Method

  1. Preheat a fan-forced oven to 180 degrees. Grease a medium sized oven-proof pie dish with coconut oil and set aside.
  2. In a blender, add the eggs, almond milk and dried dates. Then blitz until combined.
  3. Meanwhile, in a large mixing bowl, add the almond meal, gluten-free baking powder and chopped medjool dates, mixing to combine.
  4. From the blender, pour the egg and date mixture into the bowl and mix with a spoon to combine.
  5. Pour the pudding batter into the greased oven-proof pie dish.
  6. If using, decorate the top with a cup pecan nuts.
  7. Then, in a small saucepan over low heat, add all of the sauce ingredients, stirring for 1-2 minutes  until warmed through and the coconut sugar has dissolved.
  8. Pour the sauce mixture over the pudding batter.
  9.  Transfer the pudding dish to the oven and bake for 30-40 minutes until set (bounces back when pressed gently with your fingers) and lightly golden.

 

Storage

Store leftovers in the refrigerator. Simply leave in the pudding dish and cover with cling film. To reheat, remove cling film and place in the oven until warmed through.

 

Thank you for your creation Cath! Please make sure to check out her website www.iheartscratch.com.au and instagram @i_heart_scratch for more recipes!

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