The best Sticky Toffee Pudding ever

After trying many healthy recipes of my favourite British dessert, Sticky Toffee Pudding, I created my own version which I humbly find “THE BEST EVER“ Sticky Toffee Pudding recipe.

My version of this classic comforting dessert takes out the usual gluten, wheat and refined sugar - and replaces it with delicious, satisfying, unprocessed ingredients such as Hazelnut flour, Coconut flour, Rice and peas protein and many other nutritious ingredients.


It all results in a nourishing and delicious cake which is rich in protein, fibre and the healthy fat that your body needs to support your immune system, thyroid and skin.


Ingredients

Serves 10


For the pudding:


  • 100g butter at room temperature, plus extra for greasing

  • 250g pitted dates

  • 100g ground Hazelnut flour

  • 100gr plant based vanilla protein mix (I used Huel Black edition)

  • 3 eggs

  • 20gr coconut flour

  • 1¼ tsp bicarbonate of soda

  • sea salt

  • a pinch of ground cloves (optional)

  • crème fraîche, to serve

For the sauce:


  • 50g butter

  • 100g dates


How To


1. Preheat the oven to fan 170°C/Gas mark 5. Grease a ceramic, glass or enamel baking dish with butter or line with baking parchment.


2. Make the sauce first. Soak the dates in 300 ml boiling water for 10 minutes. Drain, reserving the soaking liquid. Put the soaked dates and the butter in a food processor (or high speed blender) and blend until smooth. Slowly add the soaking water until your sauce is as smooth as possible (you can thin it with a touch more water). Set the sauce aside.


3. To make the pudding, soak the dates in 200 ml boiling water for 10 minutes. Drain the dates and put their liquid into a food processor (or high speed blender) along with the butter and hazelnut flour and process until smooth.


4. Add the eggs, a tiny pinch of salt and ground cloves, if using. Sift in the coconut flour and bicarbonate of soda and process again until creamy.


5. Chop the soaked dates and stir through the cake mixture until they are evenly distributed.


6. Pour the mixture into the prepared dish and bake for 35 minutes, then cover the top of the cake with baking parchment (this will prevent the cake going too dark). Bake for a further 20 minutes. The pudding will slump slightly when it comes out of the oven.


7. To serve, heat up the sauce, if desired, in a saucepan. Dish up the hot pudding, pour over the sauce and, for extra extravagance, add some crème fraîche if you like.










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