Indulge in the comforting warmth of our Sticky Ginger Pudding, perfectly complemented by a luscious Coconut Cream Custard. A delightful fusion of rich flavours, free from gluten, dairy, and refined sugar. This festive treat is both wholesome and delicious.
Ingredients:
1 cup almond flour
1/2 cup coconut flour
1/4 cup arrowroot flour
1 teaspoon baking soda
1 tablespoon ground ginger
1/2 cup coconut oil, melted
1/2 cup maple syrup
3 large eggs
1/2 cup unsweetened applesauce
1 teaspoon vanilla extract
Instructions:
Preheat your oven to 350F (175°C).
Combine almond flour, coconut flour, arrowroot flour, baking soda, and ground ginger in a bowl.
Whisk together melted coconut oil, maple syrup, eggs, applesauce, and vanilla extract in another bowl.
Gradually add the wet ingredients to the dry ingredients, stirring until well combined.
Grease a baking dish and pour in the batter.
Bake for 25-30 minutes or until a toothpick comes out clean when inserted into the centre.
Allow the pudding to cool before serving.
Low Sugar Coconut Cream Custard:
Ingredients:
1 can (400ml) full-fat coconut milk
2 tablespoons arrowroot flour
2 tablespoons maple syrup
1 teaspoon vanilla extract
Instructions:
In a saucepan, whisk together coconut milk and arrowroot flour until smooth.
Place the saucepan over medium heat and add maple syrup and vanilla extract.
Stir continuously until the mixture thickens.
Once thickened, remove from heat and let it cool.
Serve the Sticky Ginger Pudding with the Low Sugar Coconut Cream Custard drizzle. Enjoy your delicious and healthy Christmas treat.
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