STICKY DATE PUDDING PALEO CUPCAKES
From : http://eatdrinkpaleo.com.au/paleo-sticky-date-pudding-cupcakes-my-review-of-optimum-health-the-paleo-way/
Provided by Wendys Kitchen
Categories Dessert
Time 40m
Yield 5 muffins
Number Of Ingredients 15
Steps:
- 1.Preheat oven to 270°F (185 C).
- 2.Grease muffin tins with the butter or ghee and set aside.
- 3.Heat the dates and water in a small saucepan over low heat until the dates break down and thicken. Use a fork to mash them together and set aside.
- 4.Place the coconut flour, egg, banana, vanilla extract and baking powder in a blender or food processor and mix well until well combined and aerated.
- 5.Add the dates to the banana mixture and combine. Evenly distribute into the ramekins. Cook in the oven for about 20-22 minutes.
- 6.While the muffins are in the oven, place the sticky date ganache ingredients in a small saucepan over a low heat and cook for about 3-4 minutes or until the dates break down. Mash with a fork and whisk until thickened. Set aside.
- 7.Allow the muffins to rest for 5 minutes before removing them to a serving plate. Scoop a dollop of sticky date ganache paste on top and garnish with a few raspberries.
Nutrition Facts : Calories 152.9, Fat 2.1, SaturatedFat 0.7, Cholesterol 74.4, Sodium 66.8, Carbohydrate 30.7, Fiber 3.2, Sugar 23.6, Protein 3.6
VEGAN STICKY DATE PUDDING
A delicious recipe for sticky date pudding with toffee sauce, that is vegan. From the Vegetarian Cookery School.
Provided by Bunny Erica
Categories Dessert
Time 50m
Yield 8 serving(s)
Number Of Ingredients 14
Steps:
- Pre-heat the oven to 190°C-Gas5.
- Chop the dates in half and put them in a small saucepan and cover with the soya milk and water; simmer until the dates are soft.
- Take off the heat and stir in the bicarbonate of soda, which will froth as you add it to the date mixture. Leave to cool.
- Beat together the margarine and sugar until pale and creamy.
- Add the date mixture and stir.
- Mix the spices into the flour. Sieve the flour and fold into the sponge mixture.
- Spoon the sponge mixture into a 20cm x 20cm tin.
- Bake in the preheated oven for 30 minutes or until cooked and the sponge bounces back when pressed.
- To make the sauce: melt the syrup, margarine, sugar and vanilla essence in a small saucepan; simmer for 5 minutes without stirring.
- Prick the pudding all over and pour half the hot toffee sauce over the pudding. Serve the rest of the sauce with the pudding.
- It freezes well, cut into individual servings and place in the freezer. Defrost in the microwave for 2 minutes.
Nutrition Facts : Calories 393.4, Fat 1, SaturatedFat 0.1, Sodium 194.4, Carbohydrate 94.4, Fiber 3.1, Sugar 59.6, Protein 4.9
STICKY DATE CUPCAKES WITH CARAMEL ICING
Taken from the Masterchef Junior Cookbook. I plan to try these with gluten-free flour - the recipe is otherwise gf suitable
Provided by Jubes
Categories Dessert
Time 50m
Yield 18 muffins, 18 serving(s)
Number Of Ingredients 13
Steps:
- Preheat oven to 180°C Line 18 holes of muffin pans (1/3 cup measure) with paper cases. This recipe uses 'regular' muffin pan size not the Texan/large style.
- Combine the dates and 1 1/4 cups boiling water in a small saucepan, Bring to the boil over low-medium heat and simmer for 3 minutes.
- Remove from the heat and mash lightly with a potato masher. Stir in the bicarb/baking soda and allow to stand for 5 minutes.
- Stir in the butter and brown sugar into the warm date mixture until the butter melts and the sugar dissolves.
- Stir in the eggs until combined.
- SIft in the flour and ginger, then fold in with a metal spoon until combined.
- Divide the mixture into the paper cases and smooth the mixture over with the back of a spoon.
- Bake 15 minutes or until the tops are firm when touched.
- Remove from the oven and cool in the pan for 5 minutes before transferring to a wire rack to cool.
- To make the icing- combine the butter, brown sugar and the cream in a small saucepan over a low heat, stir until the sugar dissolves.
- Bring the mixture to just below boiling point, then reduce the heat to low-medium and simmer for 2 minutes, stirring until thickened.
- Remove from the heat and gradually beat in the ising sugar until smooth.
- Spread the icing onto cakes and decorate by sprinkling with the optional sugar.
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