Ingredients
- 150g cooked apples
- 100g dates, soaked in hot water for 10 minutes
- 1 teaspoon bicarbonate of soda
- 1 egg
- 2 tablespoons honey/maple syrup
- 100ml almond milk
- 1 teaspoon vanilla extract
- 100g oat flour
- 100g ground almonds
- 2 tablespoons Linwoods Chia, Cinnamon & Apple Flaxseeds
- 50g coconut sugar
- 2 teaspoons mixed spice
For the caramel sauce -
- 2 tablespoons smooth almond or cashew butter
- 2 tablespoons honey or maple syrup
- 3-4 tablespoons almond milk
- Pinch of mixed spice
To decorate -
- Dried apple crisps
- Chopped dates
- Flaked almonds
Instructions
- Preheat the oven to 170 degrees C and lightly grease 4 x 150ml pudding tins and place on a baking tray.
- Place the cooked apples, drained dates, bicarb of soda, egg, maple syrup/honey, almond milk and vanilla in a blender and whizz up until smooth. The mixture will expand thanks to the bicarb!
- Now fold in the oat flour, ground almonds, flaxseeds, coconut sugar and mixed spice to form a batter.
- Divide between the pudding tins to reach the top then bake for 20-25 minutes until golden and risen. Leave to cool slightly.
- Meanwhile gently heat the caramel sauce ingredients in a small pan and whisk to form a smooth sauce.
- Run a knife around the pudding tins and turn out. Serve some sauce over the top and decorate. Enjoy while still warm!