how to make
Gluten-Free Sticky Toffee Pudding
Soak the dates in boiling water mixed with baking soda and cocoa for 10 minutes. Save a few dates for the toffee sauce. Once soft, blend the dates and mix them with almond butter and lemon until you have a smooth paste. In a separate bowl, mix oat, flaxseeds, and cinnamon. Then incorporate the dates paste and stir until you have a smooth and moist batter. Transfer the pudding batter into single-serving moulds filling them almost to the top. Bake for 30 minutes at 175°C (350°F). Get It! 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.