Sticky Date Puddings

PREP 10 MIN
•
COOK  20 MIN

DF

GF

NF

V

Number of servings
2
Ingredients

35g pitted medjool dates chopped

1⁄8 cup (40ml) water boiling

1⁄8 tsp bi-carb soda

1⁄2 tbs olive oil melted, plus extra for greasing

1⁄4 tsp vanilla extract

1⁄4 cup (35g) wholemeal spelt flour (or gluten free)

1⁄4 tsp baking powder

1⁄2 large egg

1 tbs Greek yogurt (or dairy-free alternative)

1⁄2 tbs maple syrup (honey or rice malt syrup)

Methodbased on 4 servings
1

Preheat oven to 160°C/fan 140°C/gas 3 and grease small ramekins with coconut oil.

2

Place dates, boiling water and bi-carb soda in a small bowl and mix to combine. Stand for 5 minutes to soften.

3

Transfer dates and water to a small food processor. Add oil, vanilla, flour, baking powder and egg and blend until smooth and combined.

4

Spoon mixture into ramekins and bake for 20 minutes or until cooked.

5

Cool slightly for 5 minutes. Top with yogurt and drizzle over maple syrup to serve.

Nutritional Informationper serving

Energy (kJ)

845 kJ / 202 cals

Protein

4.3 g

Fat

7.5 g

Sat. Fat

1.8 g

Carbs

28.5 g

Sugar

15.4 g

Fiber

2.4 g

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