How To Make: Gluten-Free Vegan Sticky Toffee Pudding

Name: How To Make: Gluten-Free Vegan Sticky Toffee Pudding
Ingredients: 250 ml Almond milk or plant milk (shop-bought or home-made); 300 g Medjool dates (stoned); 80 g Coconut sugar; 125 ml Coconut oil; 1 tso Bicarbonate of soda; 95 g Gluten-free flour mix; 1 Vanilla pod (seeds scraped); t tsp Ground cinnamon; ½ tsp Ground cardamom; ½ tsp Ground clove; Pink Himalayan salt (a pinch); 140 g Coconut sugar; 250 ml Coconut milk; ½ tsp Salt; 2 tbsp Very fine cornflour, such as Maizena; 500 ml Coconut milk (preferably from a Tetra Pak that is consistently creamy and doesn’t separate); 3 tbsp Maple syrup; 1 Whole vanilla pod (scraped); 210 g Brown rice flour; 140 g Buckwheat flour; 70 g White rice flour; 40 g Oat flour; 40 g Potato starch/flour; 40 g Tapioca flour

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A gluten-free, vegan recipe for a classic dessert that is a treat for any occasion. Try this Sticky Toffee Pudding today!

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Ingredients

250 ml Almond milk or plant milk (shop-bought or home-made)
300 g Medjool dates (stoned)
80 g Coconut sugar
125 ml Coconut oil
1 tso Bicarbonate of soda
95 g Gluten-free flour mix
1 Vanilla pod (seeds scraped)
t tsp Ground cinnamon
½ tsp Ground cardamom
½ tsp Ground clove
Pink Himalayan salt (a pinch)
140 g Coconut sugar
250 ml Coconut milk
½ tsp Salt
2 tbsp Very fine cornflour, such as Maizena
500 ml Coconut milk (preferably from a Tetra Pak that is consistently creamy and doesn’t separate)
3 tbsp Maple syrup
1 Whole vanilla pod (scraped)
210 g Brown rice flour
140 g Buckwheat flour
70 g White rice flour
40 g Oat flour
40 g Potato starch/flour
40 g Tapioca flour