Date pudding, also known as “sticky toffee pudding,” is hard to beat for its incredible flavor and gooey caramel sauce that soaks into the dough. However, it’s usually made with lots of butter, refined sugar, eggs, cream, and white flour. In this recipe, you can enjoy all the delights of the classic pudding, but without those problematic ingredients. The recipe is gluten-free, dairy-free, egg-free, low-fat, and even oil-free.
Dates are rich in nearly 70 bioactive minerals (far more than has been documented) that support the adrenal glands and help the body cope with daily stress. They are one of the most heart-healthy foods, and they also contain an extraordinary amount of previously undiscovered amino acids. The amino acids in dates, such as leucine, enhance the action of the fruit's potassium, which supports muscles and the nervous system.
Ingredients:
For the pudding:
- 1 ½ cups pitted regular dates (not Medjool), finely chopped;
- 1 tsp baking soda ;
- 1 cup boiling water;
- 1/4 cup unsweetened almond milk, gluten-free oat milk, or applesauce ;
- 3/4 cup gluten-free oat flour ;
- 1/2 cup brown rice flour;
- 1/4 cup tapioca starch ;
- 1 tsp baking powder ;
- 1/3 tsp. coconut sugar ;
- 1 tsp cinnamon (optional).
For the caramel sauce:
- 1/2 cup Medjool dates;
- 1 cup unsweetened almond or gluten-free oat milk;
- 2 tbsp. pure maple syrup ;
- 1 tsp vanilla powder or alcohol-free vanilla extract.
For the banana ice cream (optional):
- 4 frozen bananas;
- 1/2 tsp vanilla powder or alcohol-free vanilla extract;
- 3–4 tablespoons water or unsweetened almond milk.
Method of preparation:
Preheat the oven to 180°C.
Place the chopped dates in a bowl and sprinkle with the baking soda . Pour over 1 cup of boiling water and let stand for 20–30 minutes until cool. Add the milk or applesauce and mix well.
In a separate bowl, combine the oat flour , brown rice flour, tapioca starch , baking powder , and cinnamon (if using). Stir.
Add the dry ingredients to the wet ingredients and mix until smooth, slightly foamy. Divide the mixture into a non-stick muffin tin (2/3 full) or lightly greased baking tins. Bake for 18–20 minutes, until golden and firm.
For the caramel sauce: Blend the Medjool dates, milk, maple syrup , and vanilla until smooth. Set aside.
If making banana ice cream: Blend or process the frozen bananas with the vanilla and milk/water until creamy. Adjust the thickness with warm water or additional milk if necessary.
Before serving, poke a few holes in each cake with a wooden skewer. Drizzle with some of the caramel sauce and let sit for 5–10 minutes.
Serve the pastries with banana ice cream and extra caramel sauce on top.
Serving size: 8-9 pieces.
