Being gluten free can be really challenging when it comes to desserts and I do feel as though I miss out on some delicious puddings – especially when eating out. It’s great for the waistline, but not when you are wanting to indulge every now and then.
We did go to a restaurant recently and they had a gluten free, vegan Sticky Toffee Pudding but it was bland and too crumbly – nothing sticky about it at all. It summed up my issue with gluten free desserts.
I don’t believe that gluten free desserts have to be tasteless and it is our mission to make gluten free desserts as delicious as the originals if not better.
To make the pudding nice and sticky, we used dates simmered in plant-based milk. Dates are high in antioxidants and a great source of vitamins. A 100g serving provides the following nutrients:
- Calories: 277
- Carbs: 75 grams
- Fiber: 7 grams
- Protein: 2 grams
- Potassium: 20% of the RDI
- Magnesium: 14% of the RDI
- Copper: 18% of the RDI
- Manganese: 15% of the RDI
- Iron: 5% of the RDI
- Vitamin B6: 12% of the RDI
I don’t like the flavour on their own, but in a cake they are delicious and add a great texture.
We used gluten free self-raising flour which you can buy at most supermarkets, and if you can’t get hold of the self raising flour, you can substitute for gluten free plain flour and baking powder. Simply work it out as 2 teaspoons baking powder to 150g flour.
We decided to add ground ginger and cinnamon to boost the flavour of the pudding, and I definitely recommend this. It gave it a slight taste of parkin and reminded me of standing around a roaring fire on bonfire night all wrapped up.
Toby’s favourite part – the toffee sauce. We made plenty of sauce – enough to pour over the cake when it was taken out of the oven and to drizzle over when it was served up.
This pudding was very indulgent so delicious and everyone had seconds. I recommend eating it warm and it would be wonderful with vegan vanilla ice-cream.
Well done Toby on another successful recipe!
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