Gluten Free Chocolate Lava Puddings

We love the warmed date-sweetened puds with a slightly bitter after-taste, which are Miss MaMT’s signature dish, created at the tender age of 11. These tasty puds are best eaten warm, with or without the chocolate ganache below!

Serves 4

Pre heat oven to 180 degrees fan forced and grease 5 small ramekins.

Grind for 5-10 seconds / speed 8:

  • 120 g 70%-85% dark chocolate gluten free and/or dairy free

Add and grind for 10-20 seconds / speed 9:

  • 50 g dried chopped dates

(If you prefer a slightly sweeter taste, add more dates or some honey/maple syrup if you wish)

Add and mix at 60 deg / 6 mins / speed 2:

  • 90g coconut oil

Add and mix on speed 3 / 10 seconds:

  • 2 eggs 

(VEGAN VERSION: Substitute for 2 chia eggs)

Add and mix on speed 4 / 30 seconds, scraping and repeating if necessary:

  • 20g buckwheat flour
  • 10g tapioca flour/starch

Bake for 10 – 12 mins at 180 deg

Let cool slightly, then turn out onto a small plate and serve with gluten and (dairy free) chocolate ganache:

Gluten and Dairy Free Chocolate Ganache

Blend speed 9 / 10 seconds:

  • 50g blanched almonds

Add and blend speed 9 / 1 minute:

  • 250g water

Add and blend on speed 9 / 1 minute, scraping down a couple of times in between:

  • 140g dark chocolate
  • 60g chopped dates
  • 1 tsp vanilla bean paste / vanilla extract

Now melt at 50C for 3 minutes, speed 2, or until smooth.  Pour over cake and leave to set.

Pour chocolate sauce over the puddings , add a blob of thickened cashew cream to the top, with a strawberry to finish off.  Save any excess sauce, cool and pop into into the fridge for a cheeky little snack later with some chopped up banana, maybe?!

NB:  We made the mistake of adding 300g of water when making the almond milk component once, so the sauce was a little runny –  adding 1 tbsp cornflour and blending again until thicker rectified this.

An alternative to the ganache above is this smooth, salty and slightly fruity sauce, which requires no chocolate, just cacao.

Salted (Coconut) Chocolate Ganache

Grind for 20-30 seconds / speed 8 

  • 50g dates
  • 50g almonds

Add and blend for 10 seconds / speed 5

  • 60g coconut oil
  • 20g cacao powder

Add and for blend 1 minute / speed 8 or until smooth

  • 150 g water
  • 50g coconut milk or 50g water 
  • 1/2 tsp salt
  • Splash of vanilla essence

If you wish to serve the sauce cold then you can skip this last step.

Heat 60 C / 2-3 minutes / speed 3

Pour into a jug to serve alongside, or alternatively pour straight onto the puddings and decorate with your desired toppings!

 

 

My favourite ‘go to’ gluten free loaf with pseudo grain option

Gluten free best bread ever (6)-001

This was a recipe I posted last year and recently up-dated on my phone, but in doing so, seem to have inadvertently deleted!!  So, here it is again.  Despite my dabbles with other gluten and grain-free bread recipes, it’s the one I revert to as my ‘go to’ gluten free or grain-free loaf (with pseudo grains).  I don’t add any sweetener, but do add oregano and yeast flakes for extra flavour.  I love it.  In fact, the Coeliacs in the household don’t even get a sniff in!!

Add and mill 1 minute / speed 9:

  • 80g brown rice or jowar seeds (or 80g buckwheat)
  • 80g millet (or 80g almonds)
  • 50g buckwheat (or 50g linseeds) {or quinoa – toasted in a cast iron pan first to release the saponins and give an almost popcorny flavour}
  • 15g psyllium husks – available from ethnic supermarkets or health food stores (or use xanthan gum in next step)

Add and sift 6 seconds / speed 6:

  • 60g potato starch
  • 30g tapioca starch/flour
  • 2 tsp oregano, dried (opt)
  • 1 tsp xanthan gum (if not using psyllium)
  • 1 tbs yeast flakes (opt)
  • 1 tsp salt

Set aside in a separate bowl for a moment

Add to the bowl and heat 3 minutes / 37 degs / speed 2:

  • 20g oil
  • 280g water

For the last minute, sprinkle in through the lid hole:

  • 1.5 tsp dried yeast (for yeast free, try 1 tsp bicarb of soda and 1 tsp citric acid or simply 2 tsp bicarb)

Add and mix 5 seconds / speed 6, scraping and repeating if necessary:

  • 2 egg whites
  • Flour mix

Once it’s formed a bit of a battery dough, set to knead for 1 minute.

Pour the batter into a square or small baking tin and put in a warm place for half an hour (dehydrator at 40 degs works really well)

Once nicely risen, pop into the oven for 40 minutes / 180 degs fan forced.

Cool on a baking rack and slice when cool.  Enjoy a few pieces, then freeze the rest.  Toasts up lovely.

Notes:

I have even made this recipe as a ‘quick sourdough’, omitting the yeast and using kefir water instead of tap water.  I left it to rise in a warm cupboard overnight and did a little ‘whoop whoop’ to see that it had risen by morning; not quite double, but still a decent size!  It was nice bread, but I found it a tad sweet for my liking, so haven’t rushed out to test again.

Silverwood bread tin (2)-001

I use this Silverwood bread tin, which is a 1/2 pound, 225g size. It’s perfect for this recipe

'Fluffy' GF bread