‘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
- Shred the carrot by blitzing in a food processor or grating.
- 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.
- Mix the dry ingredients in a bowl.
- Melt the butter.
- 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.
- Grease a pyrex glass bowl with butter and pour in the Christmas pudding batter.
- Bake for 20mins at 180 degrees Celsius. Alternatively, microwave for 6 – 10 minutes.
- 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