Imagine a dessert that's not just delicious, but also completely gluten-free, paleo-friendly, and packed with natural sweetness. This Figgy Pudding is about to revolutionize your approach to healthy indulgence! Perfect for those with food allergies or anyone seeking a wholesome treat, this recipe transforms humble ingredients into a mouthwatering dessert that proves healthy eating can be absolutely irresistible.
Prep Time: 15 mins
Cook Time: 45 mins
Total Time: 1 hrs
Cuisine: Paleo
Serves: 8 servings
Ingredients
- 2 cups dried figs, chopped
- 1 cup almond flour
- 1/2 cup coconut flour
- 1/2 cup maple syrup
- 1/4 cup coconut oil, melted
- 1/2 teaspoon baking soda
- 1 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- 1/4 teaspoon salt
- 1/2 cup almond milk
Instructions
- Preheat the oven to 350°F (175°C) and prepare an 8-inch round baking dish by lightly greasing it with coconut oil.
- In a large mixing bowl, combine the chopped dried figs with the almond milk and let them soak for 10 minutes to soften and release their natural sweetness.
- In a separate bowl, whisk together almond flour, coconut flour, baking soda, cinnamon, nutmeg, and salt to create a uniform dry mixture.
- Add melted coconut oil and maple syrup to the soaked figs, stirring thoroughly to create a cohesive wet mixture.
- Gradually fold the dry ingredients into the wet ingredients, mixing gently until a consistent batter forms without overmixing.
- Transfer the batter into the prepared baking dish, smoothing the top with a spatula to ensure even distribution.
- Bake in the preheated oven for 40-45 minutes, or until a toothpick inserted into the center comes out clean and the top is golden brown.
- Remove from the oven and let the pudding cool in the dish for 15 minutes before transferring to a wire rack.
- Serve warm, optionally garnished with a sprinkle of cinnamon or a drizzle of additional maple syrup.
Tips
- Soak your figs thoroughly to ensure maximum moisture and natural sweetness in your pudding.
- Use room temperature ingredients for a more consistent batter and better mixing.
- Don't overmix the batter - this can lead to a dense, tough pudding instead of a light, tender texture.
- Check the pudding's doneness by inserting a toothpick - it should come out clean with just a few moist crumbs.
- Let the pudding cool slightly before serving to allow it to set and develop its full flavor profile.
- For an extra touch of elegance, consider serving with a dollop of coconut cream or a light dusting of cinnamon.
- Store any leftovers in an airtight container in the refrigerator for up to 3-4 days, and gently reheat before serving.
Nutrition Facts
Calories: 320kcal
Carbohydrates: 45g
Protein: 6g
Fat: 18g
Saturated Fat: 8g
Cholesterol: 0mg
