Sticky Toffee Pudding - No Processed Sugar
Since Zeb's diagnosis with Hashimotos I have been making bread with Kamut. It is not gluten free, but it is an ancient grain with high protein and low gluten. We also don't use processed sugar
Sticky Toffee Pudding Ingredients
Cake/Pudding
6 oz chopped, pitted dates
4 tbsp unsalted butter (soft)
¾ cup coconut sugar
¾ cup water
1 large egg
1 tsp pure vanilla extract
1 cup kamut flour
1 tsp baking powder
¼ tsp baking soda
2 tbsp unsulfered molasses
1 pinch of salt
fresh cream for serving
Toffee Sauce
½ c whole milk
½ c organic maple syrup
½ c coconut sugar
½ tsp baking powder (add this after the sauce is done boiling)
Directions
Cake/Pudding
Preheat the oven to 350°. Lightly butter six 1/2-cup cupcake molds or ramekins. In a small bowl, whisk the dry ingredients together, kamut flour with the baking powder, baking soda and the salt. In a medium bowl, using a whisk, mix the butter with the Coconut sugar, water, molasses, chopped dates, egg and vanilla. Bake the pudding at 350° for 12-16 minutes (my oven always seems to vary so I check it after 12 minutes to see if the fork pulls away clean)Let the puddings cool for 5 minutes, then serve with the sauce poured over the top of the pudding and your other choice of toppings (cream, ice cream, whipped cream or nuts)
Sauce
In a medium saucepan, combine the milk, coconut sugar, maple syrup and bring to a boil. Once boiling, set to medium heat and boil for 3 minutes. After 3 minutes of boiling, remove from heat and add the baking powder, stir vigorously until foamy.
We love this recipe. When we were in England Zeb ate sticky toffee pudding at every pub we stopped at. We were so happy to come home and make a healthier version that follows Zeb's diet.