It’s baking time!!!  My children have been requesting a gingerbread pudding with caramel sauce – so this is my healthy, paleo version. One of my favourite recipes at the moment – it is so so good and really easy to make. Serve it warm with my low carb caramel sauce drizzled over.  I baked this in a 20cm shallow cake tin but you could pour the batter into individual moulds or ramekins too.  I like to cut out a circle once it is cooked to serve with the caramel sauce but you could also simply cut into slices if preferred. Here’s the video showing how to make it

Paleo Gingerbread Pudding

Difficulty – Easy

Time -30 minutes cooking

Serves 12

What’s good about it?

Coconut flour is fabulous paleo flour – high in fibre,  protein, and healthy fats and is free from wheat and other grains. It is also low in sugar, digestible carbohydrate and calories, and has a low glycemic index.

  1. Preheat the oven to 180C, gas mark 4.
  2. Grease and line a 20cm shallow baking tin or grease individual moulds or ramekins.
  3. Place the dry ingredients in the food processor and mix briefly.
  4. Add the eggs and egg whites, date puree, coconut cream, coconut oil or butter and vanilla and blend to form a smooth, thick batter. If the mixture is too firm add a little more coconut cream.
  5. Pour into a lined baking tin and smooth the top.
  6. Bake in the oven for 30 minutes until golden brown and cooked through.
  7. Cut into slices or cut out circles with a metal ring. Place on plates and pour over the caramel sauce to serve.

Making your own date paste is a great way to naturally sweeten recipes – simply soak pitted dates in warm water for 15 minutes then drain reserving the soaking liquid. Place the dates with a little soaking liquid in a blender or nutri bullet and blend until smooth.

100g coconut flour

1tsp ground ginger

1tsp ground cinnamon

1/2 tsp baking powder

1/2 tsp bicarbonate of soda

4 eggs and 2 egg whites

180g soft pitted dates (soak in warm water then blend with a little water to form a thick paste)

100g coconut oil or butter

1/2 cup coconut cream (from the top of a 400g can of full fat coconut milk)

1tsp vanilla extract

Christine’s Low Carb caramel Sauce to serve