I love Christmas Pudding! This one is a bit different though. It’s grain, nut, dairy and refined sugar free, and it doesn’t contain any dried fruit. It has no fillers, no chemicals, this is simply a nice subtle flavour that goes great with cream, custard, ice-cream or any non dairy alternatives. For this recipe I used my Grain & Nut Free Flour Blend, you can find the recipe here.
I baked this in a pudding steamer without the lid.
Tipped it out while it was still hot.
And ate some with coconut cream. This will definitely be on my menu at Christmas!
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‘What’s With Wheat?’ documentary investigates the growing epidemic of wheat intolerance and why after eating wheat for thousands of years, it has been linked to so many health problems.
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- 160g grain & nut free flour blend
- 1½ teaspoons baking powder
- ¼ teaspoon salt
- 1 tablespoon strong instant coffee powder
- ½ cup rapadura sugar
- ¼ cup cacao powder
- 1 teaspoon cinnamon
- 1 teaspoon nutmeg
- ¼ cup coconut oil (melted and cooled)
- ½ cup coconut milk
- 1 tablespoon vanilla extract
- 4 large eggs
- 125g blueberries (Add 250g if you like it fruity)
- Preheat oven to 180 degrees celcius and grease a pudding steamer/bowl with butter or oil.
- Measure the flour, baking powder, salt, coffee powder, rapadura sugar, cacao powder, cinnamon and nutmeg into a large bowl, whisk to combine then set aside.
- In another bowl, whisk the coconut milk, coconut oil, eggs and vanilla together.
- Pour the egg mix into the dry ingredients mixing well to combine.
- Gently stir the blueberries through then pour into the pudding tin.
- Bake for 45-55 minutes, this will depend on the size of your tin, so check with a wooden skewer, it will come out clean when the pudding is ready.
- Turn out onto a wire rack to cool.
- Serve warm or cold with your choice of topping.