Choc-Banana Winter Pudding (Adapted from Jude Blereau)

I know that technically it’s Autumn, not Winter but this chilly Melbourne weather is calling for some winter inspired cooking!

When the weather turns cold, it’s only natural to want to fill your belly with warm, comforting food. However, the last thing you want to do is load it with refined white flour, sugar and dairy. All that will do is leave you feeling slow, full and stodgy. This recipe is guaranteed to hit the warm and comforting spot but it will not weigh you down, rather it will nourish your soul!

I’ve slightly adapted it from one of my favourite wholefoods trailblazers- Jude Blereau. Her gorgeous recipe book Coming Home to Eat- Wholefood for the Family was one of the first wholefoods cookbooks I bought and it truly excited me. Back then I was in my mid twenties and well and truly burning the candle at both ends but still I was super inspired by the way Jude wrote about food and our relationship with it. You’ll find her version of this recipe on page 193 of her book above.

My version doesn’t use Kudzu or poached pears. It is really quick and easy to whip up on any night of the week when you feel like a little something for dessert. Sometimes I eat it for breakfast too if there are left overs!

Choc-Banana-Winter-Pudding (Gluten & Dairy Free)
(Serves Approx 2-4)

Ingredients:

  • 3 tbsp Coconut Flour
  • 1 tbsp Cacao Powder
  • 3 tsp Coconut Sugar
  • 1.5 tbsp Maple Syrup
  • 1.5 cups of Pure Harvest Coco Quench milk (mix of coconut and rice milk)
  • 1/2 tsp vanilla extract

To add to pudding:

  • 1 banana
  • 1 fresh date
  • 1/4 cup shredded coconut
  • small handful chopped activated nuts (walnuts and macadamias taste great)
  • Serve with: dairy free ice cream or yoghurt such as Coyo

Method:

  1. Sift four and cacao into a small saucepan
  2. Add maple syrup, sugar, milk and vanilla essence and whisk well over a mdium heat
  3. Keep stirring and use a fork to smooth out any lumps
  4. If it is looking too thick add a dash of extra milk
  5. Simmer gently and slice banana and date and divide evenly into the base of two ramekins
  6. Once pudding has begun to boil gently, give a few more stirs and remove from heat.
  7. Spoon the pudding mixture evenly over the banana and date.
  8. Top with shredded coconut and chopped nut mix as well as a tiny drizzle of maple syrup.
  9. Serve with a little fresh dairy free ice-cream.

Tip: This works well with other fruits sch as pear or apple and keeps well in the ramekin, refrigerated overnight and then heated up in the oven for breakfast! Yummo!

I hope you’re all keeping warm and toasty as the seasons change. I always try to appreciate the cooler weather as a time to sleep a little more, slow down where possible, eat nourishing foods and plan a trip to somewhere warm in a few months time!

Enjoy the pudding!

Love and Warmth,
Amy xxx

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