Sugar Free Christmas Pud!

‘Tis the season to over-indulge, but this sugar-free, gluten-free, guilt-free recipe lets you enjoy the full flavour of Christmas, with none of the regret!

Ingredients

• 100 g / 1 cup almond flour
• 1 egg
• 100 g / ½ cup shredded carrot
• 50 g / ¼ cup blueberries, frozen
• 50 g / ¼ cup cherries, frozen
• 10 g small handful crushed walnuts
• 2 tablespoons butter melted
• 1 tablespoon double heavy cream
• 1 teaspoon baking powder
• 1 teaspoon cacao powder unsweetened
• 2 tablespoons powdered sweetener or more to taste
• 2 teaspoons mixed spice/ pumpkin spice
• 2 teaspoons cinnamon
• Orange zest from ½ orange
• Optional: glug of brandy and/ or your choice of dried fruit, chopped
• Double heavy cream, to serve

Instructions

1. Shred the carrot by blitzing in a food processor or grating.
2. Chop the fruit (I used frozen blueberries and cherries) and add to the carrots. The carrot and fruit combined should fill 1 US measuring cup.
3. Mix the dry ingredients in a bowl.
4. Melt the butter.
5. Add the melted butter and all remaining ingredients to the bowl and stir until combined. If you wish, add a glug of Brandy. Adjust sweetener if needed.
6. Grease a pyrex glass bowl with butter and pour in the Christmas pudding batter.
7. Bake for 20mins at 180 degrees Celsius. Alternatively, microwave for 6 – 10 minutes.
8. Turn out upside down onto a plate and serve with thick cream.

   Serves 4-8 (depending on serving size!)

Recipe from: Laika Maharaj

Tel: 033 342 3234, Email: laikathedietitian@gmail.com