Cake Pudding! because there’s no other way to describe this Free From deliciousness!
Saturday! 🙂 This has been a very long week for me and my time in the kitchen has been very limited. Yesterday I managed to make my Mum a couple of quick foodie gifts 🙂 A lovely chia jam with blackcurrants, redcurrants, blueberries, raspberries and blackberries and some pecan granola 🙂 Gosh.. I just realised I didn’t even take photos of them but I tied a square of brown paper around the lid with coloured curling ribbon and attached a pretty little blackboard heart with the contents written on it. Mother’s Day is sorted with those and a few other pieces (My Mum is visiting one of my siblings tomorrow) so now I just need to drop breakfast hints for myself! 😛 🙂 Chocolate hotcakes I think would be good or even breakfast sticks! Hint hint if you’re reading this hubby! 😛 (I’m sure my son is not reading this hence the hint to hubby!)
Today’s recipe was another experiment to see what I could bake using dairy, gluten and egg substitutes! Cooking (as opposed to baking) is always so much easier as you can add bits in as you go along to create all sorts of wonderful dishes, but baking! Baking needs to be calculated and precise otherwise the results can range from rock-solid-can’t-even-bite-biscuits to so-soggy-that-is-seriously-undercooked-cake even though its been in the oven for two hours! This I can eat cold as a cake with some fresh fruit, whereas hubby likes to eat it as a pudding warm with custard (and/or ice cream)! Hence the name “cake pudding” 🙂 This would be an ideal dessert for Mothers Day (UK) tomorrow! (more hints! 😛 )
- 20g chia seeds
- 60ml cold water
- 80g coconut oil (room temperature)
- 80g coconut sugar
- 40g oats
- 20g millet flakes
- 20g arrowroot
- 10g baking powder
- 1 teaspoon vanilla extract
- 20g apple puree
- 80ml unsweetened carton coconut milk
- 1 teaspoon chocolate chips (Dairy &/or GF if required)
- Sprinkling of desiccated coconut for topping (optional)
- Mix the chia with the water and let sit for 10-15 minutes.
- Cream the coconut oil with the sugar (this is hard work!)
- Blitz the oats and millet in a food processor, then add the arrowroot and baking powder and mix in.
- Add the vanilla and the apple puree to the milk and mix to combine.
- Now gently combine all three mixes together! The creamed oil & sugar, the oat flour and the milk. You should end up with a thick batter 🙂
- Stir the chocolate chips through and tip into a greased baking tin.
- Bake at Gas Mark 5 (375f / 190c) for 40 minutes. A skewer test will not work on this cake pudding as the centre will remain a bit gooey until cooled. It is cooked when it is dark golden and coming away from the sides of the tin.
- Leave to rest in the tin for 20 minutes, then move to a wire rack to cool.
Serve & Store
- Eat cold for a delicious afternoon snack!
- Add some fresh fruit such a blueberries or bananas.
- Heat a slice and eat with custard or ice cream.