Sticky toffee pudding - the AIP paleo vegan way!
As healthy as cake can get, it has no added sugar, it is free from grains, gluten, dairy, eggs, nuts
Ingredients
- 3 cups Tiger Nut flour (can be substituted with Ground Almonds if not nut-free)
- 2 tsp bicarbonate of soda
- 150 g dates (pitted)
- 1/2 cup boiling water
- 3 bananas
- 1/2 cup coconut oil (melted)
- 4 tbsp apple cider vinegar
For the toffee sauce
- 1 can full fat coconut milk (cream only)
- 1 cup coconut sugar
- 1/2 tsp salt (optional - it makes salted caramel)
Instructions
- Put the chopped dates in a bowl with the boiling water and the bicarb and leave for 30 mins
- In a blender, put the date and the liquid they're in, the bananas and the coconut oil and blend until smooth (ish - it's okay if some bits of dates remain)
- In a bowl, mix tiger nut flour and the blended date/banana mixture
- Add the apple cider vinegar, the batter will froth and become much lighter
- Put the batter in a greased baking tray (20 cm diameter ish) and bake for 40 mins at 180 degrees (C) or until a knife comes out dry.
- Leave to cool completely before removing from the tray
For the toffee sauce
- To make the toffee sauce, combine the ingredients in a sauce pan
- Bring to the boil and simmer on low heat for 20-30 mins (give it a stir from time to time) until it has thickened to a nice toffee sauce consistency.
Serving
- It can be enjoyed as is, warm or cold, and/or with some nice coconut whipped cream