This 180 Nutrition gluten-free free Christmas pudding is surprisingly light and really delicious! This is a seriously tasty and healthy (and apparently not that hard to make in Caroline’ s words) pudding.
Baking time: 2 1/2 hrs
Oven Temperature: 160°c
1 orange sliced finely
1/2 cup almond butter
1 tsp vanilla essence
1 cup dates (could use figs here or a dry fruit of choice that has naturally high glucose levels, this will be the sugar substitute and add stevia only if you need to at the end)
2 tsp bi-carb powder
1 1/2 cups boiling water
3/4 cup coconut flour
1/4 cup 180 Natural Protein Supplement (coconut)
1/2 cup almond meal
2 tsp mixed spice
1/2 tsp ground cloves
1 tsp ground cinnamon
1 cup dry roasted almonds (or pecans, walnuts, whatever you have around)
1 finely grated zucchini
2 grated grated carrots
1/2 cup extra water just in case the mixture gets dry, should be quite wet when you pop into the over.
Optional – 1 – 2 tsp of stevia (add less or none in the first instance, you can always add a little once all the wet ingredients are together)
1. You need a few bits and pieces with this recipe but don’t worry, it’s really easy to make.
2. Put the oven on to 160° to heat up. Then you need a pudding bowl, a bowl to mix everything into and a bowl to place the pudding tin into for when you bake it in the oven. You also need some aluminium foil to cover the pudding pan if you don’t have one with a lid.
3. Lightly coat the pudding bowl with some oil of choice to make it easier to get out when it’s cooked. Then line the base of the tray with 3 orange slices and then work your way up the sides of the pudding bowl, lining the bowl entirely with the orange slices (the orange will help the pudding slide out at the end also).
4. Put the dates, bicarb and boiling water into your blender and set aside for the moment.
5. Beat the almond butter and vanilla together to form a smooth paste (you can add the stevia here or later on but I would add it after the dates go in because it may get too sweet). Beat the eggs together and then add this to the mix a little at a time.
6. Then grab the blender and mix the dates with the water and bicarb. This will make a delicious date juice liquid to add to the butter. Add the dates to the butter and egg mixture and stir together.
7. Now fold all the dry ingredients into the wet ingredients bit by bit. Everything goes in and once it’s mixed spoon into your pudding bowl.
8. Boil the kettle again and grab the second bowl, you need to cook the pudding in a tray of water and I just put a bowl in a bowl to make it easy.
9. Cover the pudding with the foil. To do this you can wrap the foil around the top twice and secure it by pressing down the sides. Be careful that the water pan the pudding is in never boils, because you don’t want water from the baking tray to get into your lovely pudding.
10. Place the wrapped pudding into the second bowl and put that in the oven, THEN add the boiling water into the second bowl, you are really making a bath for the pudding to bake in while it’s in the oven. Add enough boiling water so that it covers the bowl but isn’t at risk of getting into the pudding.
11. Bake the pudding for about 2.5 hours. It will just gently steam itself in there.
12. Once the pudding is finished, take it out and let it cool a bit. Now if you want to eat it that day then gently run a knife around the edges, put a plate over the top and tip the pudding out but if you are making this to serve in a day or so then store in the fridge in the pudding bowl. When you are ready to eat, pop the bowl back into a second bowl of boiling water and let it heat up over an hour or so, you can put it back in the oven at this point if you want to reheat before serving.
To serve I would grab some fresh or frozen raspberries and some Greek Yogurt drizzled over the pudding slices.
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