Vegan Sticky Date Pudding Lectin Free In A Mug

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Healthy Vegan Option For Sticky Date Pudding

I was sick of missing out on sticky date pudding every time my mum would make it, since going lectin free and vegan. She wouldn’t change it at all for me, so I would usually have something else and watch everyone making yummy noises while eating it.

So, I decided to try and make my own, but do it lectin free and vegan. I found a good recipe by Lectin Free Gourmet that was a good base. Here is the link to the original recipe:  https://www.lectinfreegourmet.com/post/paleo-sticky-toffee-pudding-in-a-mug

I didn’t need to worry about the sauce as I already had a great sugar free dairy free caramel sauce recipe I created from months ago.  This is the link to the caramel sauce recipe:  https://foreverhealthyjourney.com/dairy-free-sugar-free-caramel-sauce/

I had all the ingredients for the cake part, but wanted to try a flaxseed meal egg instead of the real egg. I thought it might still work as I use it for my other muffin in a mug recipe.  This is the link to the Flax Egg recipe:  https://foreverhealthyjourney.com/how-to-make-a-flax-egg/

***Please note, this is only a small serving in a mug that was enough for 2 people.

Ingredients

• 2 Organic Medjool dates
• 4 Tablespoons Water
• 2 tablespoons of cassava flour
• 1 tablespoon of coconut flour
• 1 tablespoon of almond flour
• 1/4 teaspoons Baking Powder
• 1/4 teaspoons Baking Soda
• Tiny Pinch Salt
• 1 Tablespoon Melted Olive Oil or Coconut Ghee
• 2 teaspoons Brown/Plain Swerve
• 1 teaspoon Yacon Syrup or Raw Organic Local Honey
• 1 Flax Egg
• 1 Tablespoon More Water
• 1/2 teaspoon Vanilla

How Will It Turn Out?

I had yacon syrup to use, so that was fine and I’d rather use that instead of honey. I also decided to use coconut ghee instead of olive oil or coconut oil. I was just a little worried about using a flax egg as it can still be soggy in the middle with some recipes. It worked though and turned out perfect.

I also didn’t have Brown Swerve, I only had original Swerve, but I thought the yacon syrup should still help with the colour of the pudding as well as the dates.

Method

Simmer & Puree the Dates

In a small saucepan, simmer the 2 dates with 4 tablespoons water over medium low heat until the water is nearly absorbed into the dates and the dates are plump and soft. This takes about 5 minutes.

I didn’t have a food processor, so decided to use a handheld puree blender stick. I just kept putting it over the dates with the remaining water until they looked like they were all pulverised and mush. Only takes a few minutes.

Make the Pudding

In a tall mug, put the flour, baking powder, soda, and salt together and mix well. Then add in 1 tablespoon water, the melted coconut ghee/olive oil, Swerve/Allulose, yacon syrup, flax egg, and vanilla. Then mix really well with a fork until it’s fluffy like cake batter. Now stir in the date puree.

Before I put it in the microwave I like to make sure it cooks well by using a teaspoon and pushing it down around the pudding batter to make like a ball in the mug. Microwave the date pudding for 90 seconds. Take the mug out of the microwave and immediately place a plate over it. This just steams it for a bit as you only leave it on for about 5 minutes.

Turn the cake out onto a cutting surface. With a sharp knife,  I cut the mug cake in half to create two equal layers.  This was enough for 2 x people as it can be filling too using the healthier flours like cassava, coconut and almond.

I had made the caramel sauce just before, so then poured a couple of tablespoons of the sauce onto the date pudding.

Serving suggestions

I had some dairy free frozen yoghurt ice cream in the fridge that I used to add with it. You could also use coconut cream. There is also a coconut custard I used the second time I made it and that was yummy too, but it’s not quite lectin free custard as it does have sugar. I haven’t tried to make my own dairy and egg free custard yet, but I’ll update this when I do. Enjoy!