Sticky Date Puddings
PREP 10 MIN•COOK 20 MIN
Number of servings
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)
Preheat oven to 160°C/fan 140°C/gas 3 and grease small ramekins with coconut oil.
Place dates, boiling water and bi-carb soda in a small bowl and mix to combine. Stand for 5 minutes to soften.
Transfer dates and water to a small food processor. Add oil, vanilla, flour, baking powder and egg and blend until smooth and combined.
Spoon mixture into ramekins and bake for 20 minutes or until cooked.
Cool slightly for 5 minutes. Top with yogurt and drizzle over maple syrup to serve.
845 kJ / 202 cals
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