serves 16 I prep time = 10 minutes I cooking = 40 minutes
Ingredients:
- 2 cups Medjool dates, pitted and roughly chopped
- 1 ½ cups boiling water
- 1 cup pecans, roughly chopped (anti-inflammatory ingredient)
- 2 teaspoons vanilla bean paste
- ¾ cup Extra Virgin Olive Oil (anti-inflammatory ingredient)
- 1 teaspoon bi-carb soda
- 2 cups wholemeal self-raising flour
- 2 teaspoons cinnamon (anti-inflammatory ingredient)
- 3 eggs
- ½ cup brown sugar
- 1 cup coconut milk ½ cup pure maple syrup
Method:
- Preheat oven to 180°C (160°C fan-forced).
- Place the dates, boiling water and bi-carb soda in a medium bowl and set aside for 5 minutes.
- Add the date mixture, olive oil, brown sugar, vanilla bean paste and eggs in a food processor. Process until well combined. Pour mixture into a large bowl. Sift the flour and cinnamon over the date mixture, add the pecans and fold until just combined.
- Pour mixture into a greased 20cm round cake pan. Bake for 35 - 40 minutes or until cooked when tested with a skewer.
- To make the sauce, add maple syrup and coconut milk in a medium saucepan over high heat. Bring to the boil, reduce heat to medium-low, stirring occasionally for 5 - 10 minutes or until thickened. Drizzle over the pudding to serve.
Nutritional Information |
per serve |
Energy |
1310 kJ (312 cal)
|
Total Fat |
15g |
Saturated Fat |
2g |
Carbohydrate |
41g |
Sugar |
28g |
Fibre |
3g |
Sodium |
105mg |
Protein |
4g |