turmeric spiced sticky date pudding
with the cooler weather comes cravings for warming foods and desserts, and nothing says autumn like sticky date pudding!
traditionally made with lots off sugar, butter and processed flour, we've given this old dessert favourite a healthy twist by substituting the flour for wholesome almond meal, using nothing but dates to sweeten it, and adding our golden blend for spice, colour and gut goodness.
give it a go and you will be converted!
1 x sachet of Belly Blends golden latte
5 large medjool dates, pitted
1/4 cup water
1/4 tsp bicarb soda
1 tblsp oil (melted coconut, macadamia, olive are all great)
1 tblsp honey
1 1/2 cups almond meal
1/3 cup maple syrup
140ml can coconut milk
1 tsp cornflour
bring dates and water to boil, remove from heat and stir in bicarb and allow to cool. when cool, mash using a fork.
in a medium sized bowl, beat honey, oil and egg until creamy. stir in almond meal, Belly Blends golden latte sachet and dates and mix until combined.
spoon into silicone muffin moulds and bake at 180 degrees for 20 minutes.
for the caramel sauce, bring the maple syrup and coconut milk to the boil in a small saucepan. mix cornflour with 1 tblsp of water and add to the sauce to thicken.
serve puddings warm with sauce (or with maple syrup) and store any leftovers in the fridge for up to 3 days. also make great snacks cold!