The Naturopaths Kitchen

1.  Grease 6 250 ml moulds (can use tea cups) with a little butter (or coconut oil if dairy free) and preheat oven to 180°C. In a saucepan place dates and ¾ cup of water and bring to the boil. Add bicarbonate of soda and set aside for 20 minutes. *(Expect a fire and brimstone reaction here, the mixture will bubble like crazy and then calm down.)
2. In a mixing bowl, beat the butter and xylitol until pale and smooth. Then add 1 of the vanilla beans seeds, nutmeg and a spoonful of the gluten-free flour, stir into the mixture.
3. Continue beating, and add eggs one at a time, continue to mix until smooth. Fold in the rest of the gluten-free flour and the softened date mixture.
4. Spoon the mixture evenly into each of the moulds and bake for approximately 25 minutes. Allow to cool for 5 to 10 minutes.
5. For the Pecan Caramel Sauce mix the remaining vanilla bean seeds, xylitol, cream, butter and pecan nuts together in a pan. Over a low-medium heat, bring the mix to a simmer. Allow to cool a little.
6. To serve turn out the puddings onto individual serving plates. Top each with the pecan caramel sauce and serve with some sugar-free and dairy free ice cream.

Teneille’s Tips

• Dates are an ancient food, known to be eaten by the Ancient Egyptians and made into wine. Dates are an excellent source of dietary fibre as well as being rich in trace minerals essential for our health.
• Pecans are a great source of essential fats, particularly monounsaturated fats. Pecans also contain compounds known as phytosterols which reduce cholesterol levels.
• If you want to add a bit more spice to these delicious puddings, add a teaspoon of grated ginger or cinnamon to the mix!