Popular Conditions & Diets
Ingredients
15
Time
40m
Serves
6
Recipe by Julia Gibson
Ingredients
15
Time
40m
Serves
6
Dessert
Gluten-Free
10
Medjool Dates
pitted
2 cups
Boiling Water
or enough to cover the dates
1 1/2 cups
Gluten-Free Oat Flour
3/4 cup
Almond Flour
1/2 tsp
Baking Powder
1/2 tsp
Baking Soda
1/2 tsp
Cinnamon
1/2 tsp
Ginger Powder
1 1/4 tsp
Kosher Salt
divided
1 1/4 cup
Coconut Sugar
4 Tbsp
Coconut Sugar
6 Tbsp
Coconut Oil
divided
3
Large Eggs
1 1/4 cup
Coconut Cream
1/2 tsp
Vanilla Extract
1
Place the dates in a bowl, cover with boiling water and allow to sit for 5-10 minutes to soften. Preheat the oven to 350℉ and grease either a deep 9” baking dish or 6 mini bundt or cake pans.
2
In a large bowl, whisk together the oat flour, almond flour, baking powder, baking soda, cinnamon, ginger, kosher salt and 1 1/4 cup of coconut sugar.
3
Once the dates are softened, add them to a blender or food processor along with 1/2 cup of the soaking water. Add in 3 tablespoons coconut oil and eggs, then blend until completely smooth. Add the mixture to the dry mix and stir to combine.
4
Pour the batter into the prepared dish or dishes and place in the preheated oven to bake at 25-35 minutes until just firm to the touch.
5
While it bakes, make the toffee sauce: In a small saucepan over medium heat, melt the remaining 3 tablespoons of coconut oil, along with the coconut cream, remaining 4 tablespoons of coconut sugar and 1/4 teaspoon of kosher salt. Whisk continuously until the mixture gently bubbles and together to form a smooth sauce, about 5-7 minutes. Remove from the heat.
6
Allow the pudding to cool for 5-10 minutes before serving. To serve, divide between dishes and top with the toffee sauce.
Julia Gibson is a Certified Nutritional Practitioner, functional foods recipe developer and writer currently based in Toronto. She hopes to inspire and empower others through thoughtful writing, living a sustainable life, promoting holistic healing and creating deliciously nourishing food.
