One of the treats we used to have when I was little was steamed sticky toffee puddings, the bought ones but wow they were good. When I went to make these myself I was a bit shocked by the sugar content in a sticky toffee pudding. I couldn’t find a recipe that wasn’t jammed packed with sugar. So I set out to make a refined-sugar-free sticky toffee pudding. I am beyond thrilled with the results, this recipe is totally refined-sugar-free, even better the cake itself has no sugar at all just natural ones from the fruit and vegetables and there is only a little brown rice syrup in the sauce. It is also super easy, I find steamed puddings a bit long and complicated to make, this recipe just involves baking but it has a steamed taste to it. All in all you have a pretty nutritious delicious amazing dessert, which is refined-sugar-free, vegan and gluten-free.
- 1 cup peeled grated sweet potato
- 1 ¼ cup non-dairy milk
- 1/3 cup mashed banana
- 1 tbs psyllium husk
- 1 tbs ground flaxseed
- 1 tbs apple cider vinegar
- 3 tbs olive oil
- 3 tbs coconut oil
- 1 tbs tahini
- 2 tbs chia seed
- ½ cup sorghum flour
- ¼ cup coconut flour
- 2 tbs arrowroot flour
- 2 tsp baking powder
- 1 tsp bicarbonate soda
- 2/3 cup raisins
- ¼ cup coconut milk
- ¼ cup brown rice syrup
- 2 tbs tahini
- * I use a dry cup measurer for all my measurements.
- 6 ramekins 7 oz capacity.
- Preheat the oven to 350.
- Place the sweet potato in a pot with ¼ cup water and ¼ cup of the non-dairy milk. Place the lid on the pot and simmer on low-medium heat for 5-8 minutes until the sweet potato has cooked and there is no water left.
- Place the remaining 1 cup non-dairy milk in a bowl with the apple cider vinegar and leave to one side for 5 minutes.
- In food processor or blender add the banana, psyllium husk, flaxseed, chia seeds, tahini and oils. Add the sweet potato and blend until well combined.
- Add the milk, vinegar mix and blend again.
- Pour contents into a bowl.
- Sift in the flours and raising agents and fold until all is well combined. Add the raisins and gently fold.
- Lightly grease the inside of 6 ramekins and evenly distribute the mixture amongst the 6 ramekins.
- Place in the middle of the oven for 30-35 minutes. They are done when they are just starting to come away from the edges of the ramekins.
- While the puddings are cooking make the sauce, place all the ingredients in a pot and heat until just starting to simmer. Leave to one side. You can serve the sauce hot or cool over the puddings.
- You can serve in the soufflé pots or use a knife to ease them out onto a plate.
- Pour the sauce over the top and serve.
* Delicious with ice cream, yoghurt and caramelized bananas.
* If you like lots of sauce you may want to double the recipe for the sauce.