Eosinophilic Esophagitis Friendly Vegan Sticky Toffee Pudding

Total time1 hr

Prep time20 min

Cook time30 min

4.8

(27)

Eosinophilic Esophagitis Friendly Vegan Sticky Toffee Pudding

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Ingredients

6 servings

For the pudding

1 cup pitted medjool dates, roughly chopped
¾ cup boiling water
1 tsp baking soda
1 tbsp ground flaxseed
3 tbsp water
1 ¼ cups all-purpose flour
Chef's tip
Choose a gluten-free baking blend labeled 1:1 or cup-for-cup and use the same amount. Almond and coconut flour won't work the same way.
1 tsp baking powder
¼ tsp fine salt
½ cup packed dark brown sugar
3 tbsp vegan butter, melted
1 tsp vanilla extract

For the toffee sauce

½ cup packed dark brown sugar
1 can (13.5 oz) full-fat coconut milk
2 tbsp vegan butter
¼ tsp fine salt
1 tsp vanilla extract

For serving

vegan vanilla ice cream or coconut whipped cream, for serving (optional)
Can be omitted
vegan vanilla ice cream

Instructions

1
Preheat the oven to 350°F (175°C). Grease a 6-cup muffin tin or six 6-oz ramekins generously with vegan butter, then dust lightly with flour and tap out any excess.
2
Place the chopped dates in a small bowl and pour the boiling water over them. Stir in the baking soda — the mixture will foam slightly. Let the dates soak for 10 minutes until softened, then mash with a fork until a rough, chunky paste forms.

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