How to make Gluten-Free Sticky Toffee Pudding

how to make

STEP 1

Soak the dates in boiling water mixed with baking soda and cocoa for 10 minutes. Save a few dates for the toffee sauce. Pitted Dates 275 g Water 175 mL Baking Soda 1 tsp Cocoa Powder 8 g Almond Butter 100 g Lemon Juice 1 tbsp Ground Oats 60 g Ground Flaxseeds 40 g Cinnamon 0.5 tsp Salt 1 pinch Vanilla Extract 0.5 tsp Soy Yogurt 50 g Adjust servings and measurement unit in the full recipe page .

STEP 2

Once soft, blend the dates and mix them with almond butter and lemon until you have a smooth paste. Pitted Dates 275 g Water 175 mL Baking Soda 1 tsp Cocoa Powder 8 g Almond Butter 100 g Lemon Juice 1 tbsp Ground Oats 60 g Ground Flaxseeds 40 g Cinnamon 0.5 tsp Salt 1 pinch Vanilla Extract 0.5 tsp Soy Yogurt 50 g Adjust servings and measurement unit in the full recipe page .

STEP 3

In a separate bowl, mix oat, flaxseeds, and cinnamon. Then incorporate the dates paste and stir until you have a smooth and moist batter. Pitted Dates 275 g Water 175 mL Baking Soda 1 tsp Cocoa Powder 8 g Almond Butter 100 g Lemon Juice 1 tbsp Ground Oats 60 g Ground Flaxseeds 40 g Cinnamon 0.5 tsp Salt 1 pinch Vanilla Extract 0.5 tsp Soy Yogurt 50 g Adjust servings and measurement unit in the full recipe page .

STEP 4

Transfer the pudding batter into single-serving moulds filling them almost to the top. Bake for 30 minutes at 175°C (350°F). Pitted Dates 275 g Water 175 mL Baking Soda 1 tsp Cocoa Powder 8 g Almond Butter 100 g Lemon Juice 1 tbsp Ground Oats 60 g Ground Flaxseeds 40 g Cinnamon 0.5 tsp Salt 1 pinch Vanilla Extract 0.5 tsp Soy Yogurt 50 g Adjust servings and measurement unit in the full recipe page .

STEP 5

Once cooled, remove the crown of the puddings and flip them upside down. Pour over the toffee sauce, prepared with blended dates, salt, vanilla, and soy yogurt. Pitted Dates 275 g Water 175 mL Baking Soda 1 tsp Cocoa Powder 8 g Almond Butter 100 g Lemon Juice 1 tbsp Ground Oats 60 g Ground Flaxseeds 40 g Cinnamon 0.5 tsp Salt 1 pinch Vanilla Extract 0.5 tsp Soy Yogurt 50 g Adjust servings and measurement unit in the full recipe page .

Pitted Dates	275g
Water	175mL
Baking Soda	1tsp
Cocoa Powder	8g
Almond Butter	100g
Lemon Juice	1tbsp
Ground Oats	60g
Ground Flaxseeds	40g
Cinnamon	0.5tsp
Salt	1pinch
Vanilla Extract	0.5tsp
Soy Yogurt	50g

Pitted Dates	275g
Water	175mL
Baking Soda	1tsp
Cocoa Powder	8g
Almond Butter	100g
Lemon Juice	1tbsp
Ground Oats	60g
Ground Flaxseeds	40g
Cinnamon	0.5tsp
Salt	1pinch
Vanilla Extract	0.5tsp
Soy Yogurt	50g

Pitted Dates	275g
Water	175mL
Baking Soda	1tsp
Cocoa Powder	8g
Almond Butter	100g
Lemon Juice	1tbsp
Ground Oats	60g
Ground Flaxseeds	40g
Cinnamon	0.5tsp
Salt	1pinch
Vanilla Extract	0.5tsp
Soy Yogurt	50g

Pitted Dates	275g
Water	175mL
Baking Soda	1tsp
Cocoa Powder	8g
Almond Butter	100g
Lemon Juice	1tbsp
Ground Oats	60g
Ground Flaxseeds	40g
Cinnamon	0.5tsp
Salt	1pinch
Vanilla Extract	0.5tsp
Soy Yogurt	50g

Pitted Dates	275g
Water	175mL
Baking Soda	1tsp
Cocoa Powder	8g
Almond Butter	100g
Lemon Juice	1tbsp
Ground Oats	60g
Ground Flaxseeds	40g
Cinnamon	0.5tsp
Salt	1pinch
Vanilla Extract	0.5tsp
Soy Yogurt	50g

how to make

Gluten-Free Sticky Toffee Pudding

STEP 1

Ingredients List

STEP 2

Ingredients List

STEP 3

Ingredients List

STEP 4

Ingredients List

STEP 5

Ingredients List

how to make

Gluten-Free Sticky Toffee Pudding

STEP 1

Ingredients List

STEP 2

Ingredients List

STEP 3

Ingredients List

STEP 4

Ingredients List

STEP 5

Ingredients List

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