The Naturopaths Kitchen

1. Preheat the oven to 180°C. Use the small amount of melted butter to lightly grease eight 150ml ovenproof ramekins. Place an even quantity of raspberries into each of the ramekins and place the ramekins into a deep baking tray.
2. Combine the gluten free flour and cacao powder together and sift into a large mixing bowl. In a jug, combine the egg, melted butter and milk (or coconut milk) together and mix. Add the liquid into the flour/cacao mix and stir until well combined and smooth. Spoon the chocolate mixture evenly among ramekins, making sure the berries are well covered.
3. Combine the xylitol and cacao powder together in a bowl and then sprinkle the mix evenly over the tops of the puddings. Gently pour an even amount of the boiling water over each of the pudding, place into the oven and bake for 20 minutes. Remove the puddings from the oven and allow to cool a little.
4. To serve dust the tops of the puddings with xylitol ‘icing’ and alongside some sugar, gluten and dairy free vanilla ice cream.

Teneille’s Tips

• Berries pack a nutritional punch – they are choc full of antioxidants and bioflavonoids that help to protect the health of your cells.
• You can substitute the berries for any type of berries or fruit that you prefer! You could easily use blackberries, boysenberries or apricots.