ayurvedic sticky toffee pudding

serves 8 | ready in 45 mins.

A wonderful dessert for the holidays and Vata season in general. It’s super moist, not too sweet, well-spiced (warming), high in fiber, and absolutely delicious. It also can easily be made gluten-free by substituting the spelt flour for your favorite gluten-free flour blend.

Ingredients

2 TBS flax seed + 6 TBS water
1 cup medjool dates, pitted + chopped
½ tsp baking soda
½ cup hot water
1 cup spelt flour (or all-purpose flour)
2 TBS jaggery
1 tsp baking powder
½ tsp himalayan mineral salt
1 tsp ground cinnamon
1 tsp pumpkin pie spice or sweet spice
½ tsp ground ginger
¼ tsp ground nutmeg
¼ tsp ground clove
2 tsp vanilla extract
¼ cup coconut oil, melted
chopped pecans for serving

caramel sauce

½ cup maple syrup
½ cup jaggery
½ cup coconut milk
2 tbsp coconut oil
⅛ tsp salt

Doshic Adjustments

🅟 🅥 Enjoy as is.
🅚 Enjoy in moderation.

Method

Preheat oven to 350º.
Prepare the flax eggs by mixing the flax seed with the water. Let soak for 10 mins. Grease an 8” baking dish (round or square) and set aside.
Place chopped dates and baking soda into a bowl and cover with hot water. Stir and leave for 10 mins.
After they have soaked, transfer the dates and water to a food processor and blend until a paste is formed.
In a large bowl, mix the date paste, flax eggs, vanilla extract, and melted coconut oil together.
Sieve in the flour, jaggery, baking powder, salt, and all the spices. Gently fold together until well combined.
Pour the batter into prepared baking dish. Bake for 20 minutes or until a toothpick inserted in to the center comes out clean.
While the cake is baking, make the caramel sauce. In a small pot over medium-low heat, stir the maple syrup and jaggery together and bring to a gentle boil.
Turn the heat down to medium-low and stir for 5 minutes. Add the coconut milk halfway through and continue stirring.
Remove from heat and whisk in the coconut oil until it has melted.
When the cake is done baking, remove from oven and let sit for 10 mins.
Using a skewer, poke several holes through the cake. Spoon 4-6 TBS of warm caramel sauce over the top of the cake. Let sit for another 10 mins.
Remove the cake from its pan and serve with more warm caramel sauce and chopped pecans.

Recipe adapted from Rheanna Griffin + delightfuladventures.com.

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