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.


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

Banana Bread/Loaf, grain-free

Banana Loaf (4) Banana Bread-Loaf

I like to use coconut flour where I can in recipes, as I always seem to have ample supply of it from my coconut milk making.  You don’t need much of it, but you do need to balance out the moisture levels, as the coconut flour soaks it up.  The bananas and eggs in this recipe have that covered though.  However, my lot aren’t particularly keen on full coconut flour versions of breads etc, as the baked goods always turn out somewhat denser and wetter.  Hence, I’ve started using buckwheat as a nutritious complement and it works really well with the coconut flour to stabilise the end result.  Buckwheat is a seed – so I believe – passes as grain-free.  See here for a list of grain-free flours, which are of course always gluten free.

This recipe, inspired by this non-Thermomix version, makes a good brekkie bread, which, at the moment, is my brekkie of choice, with a slathering of nut butter!


  • For a full grain-free version, you could substitute the buckwheat and coconut flour for 220g almonds – just blitz for the last 10 seconds when milling the linseeds. May need extra cooking time (bake for an hour, covering with greaseproof or foil for the last half?)
  • Also, to help put some air into this bread: separate the eggs and whisk the whites, after sifting the flour mixture – see prompts below

Grind 30 seconds / speed 9:

  • 30g linseeds
  • 80g buckwheat

Add and ‘sift’, 6 seconds / speed 6:

  • 40g coconut flour (or 120g ground almonds)
  • 1/2 tsp bicarbonate of soda
  • 1 tsp baking powder
  • Pinch sea salt
  • 1 tsp cinnamon + some all spice and/or ginger spice, if you wish

Set aside

(Here you could separate 3 eggs and whisk up the egg whites – ensure bowl is completely clean, insert the butterfly then set for 3 minutes / 37 degs / speed 4 – set aside in another bowl to fold in at the end on speed 4)

Add and melt 1 minute / 50degs / speed 1:

  • 30g coconut oil

Add to the bowl and blend 10 seconds / speed 5, scraping and repeating for another 5 seconds:

  • 300g ripe bananas (about 3 large bananas or 4 small ones)
  • 1tbs maple or rice syrup, optional – adjust to suit or leave out completely. If bananas are very ripe, extra sweetness may not be required
  • 3 large eggs (or egg yolks, if using separated egg method)
  • 1 tbs lemon juice

Add and blend 10 seconds / speed 5:

  • The flour mix

(If using the separated eggs method, fold in whisked egg whites at this point – few seconds / speed 4 until combined) 

 Pour into a greaseproof-lined loaf tin, smooth out and sprinkle with some slivered/flaked almonds, if you wish, and bake for  35 minutes / 170degs, until firm to touch on top and a skewer inserted in the middle comes out clean.

Cool on a wire rack and slice when cool.

My current loaf is still  beautifully light and moist after a couple of days.  I’ll see how it goes for a few more and then freeze …

Banana Bread-Loaf (1)

Ferrero Rocher, gluten/dairy free, with no added sugar

Ferroro Rocher (2)

I’ve made these a couple of times now as gifts and they seem to go down well.  Hmm, perhaps a little too well, with a coffee …

I’ve thermified and tweaked some weights and ingredients of I Quit Sugar’s recipe, as a lovely Facebook reader kindly asked me for my Thermomixed version, so I figured it would be rude not to share!!!  However, this is quite a rough version, so please let me know of any additional tweaking required, if you make them …

Makes 20-25 balls

Preheat oven to 180°C.

Add to an oven tray and roast for 10 minutes:

  • 110g hazelnuts (about 25-30g of these are for the surprise in the middle; the other 80-85g will be chopped and used for the coating)
  • 130g sunflower and pumpkin seeds (keep the hazelnuts separate from the seeds, as these will be used for the filling)

Rub the skins off the nuts using a tea towel (or a tip I’ve seen elsewhere is whizz them for 1 minute/rev/speed 1 – I haven’t tried this though).

Set aside 25 hazelnuts (about 25g-30g) and set aside the remaining hazelnuts separately.

Add to the TM bowl and process for 10 seconds / speed 9:

  • 130g sunflower and pumpkin seeds

Add and turbo 3 times, then scrape the sides of the bowl and mix again for a few secs / speed 5, until smooth:

  • 40g coconut oil
  • 50g rice malt or maple syrup
  • 20g almond or coconut milk, or milk of choice
  • 20g raw cacao powder
  • 1 tsp vanilla powder

Tip out onto some greaseproof and roll into a ball, then pop into the freezer for a wee while.

Meanwhile, add to the TM bowl and chop for a few seconds / speed 6 (scrape and repeat, if necessary, but bear in mind, we’re wanting to achieve a chopped nut, rather than hazelnut flour!):

  • 80g or so of the reserved roasted hazelnuts

Place on a plate and set aside.

Grab another plate and place a sheet of greaseproof over it:

  • Retrieve your big ball of chocolate filling from the freezer and divide/shape into small balls – aim for 25.
  • Insert a whole hazelnut inside each ball, quickly massaging the mixture over the hazelnut to conceal it. Pop each ball onto the greaseproof-lined plate as you go.
  • Once all done, pop into the freezer for 20 minutes (if time)


Meanwhile, clean and dry your bowl thoroughly.  I say this, as my chocolate didn’t melt properly and I ended up adding extra almond milk to help it along.  It was a little congealed, but I still managed to coat my balls and roll them in the chopped nuts.

Add to the TM bowl and chop 5 seconds / speed 8, then melt 50 deg / 2-3 mins / speed 3:

  • 130-140g 85% dark chocolate (if you can use a {refined} sugar-free brand, all the better; just add a little rice malt syrup to sweeten, if need be)

Tip:  If you have some melted choc left-over, you can always make a hot chocolate!

To finish – work as quickly as you can here:

  • Dip the cooled balls into the melted chocolate, then roll around in the chopped hazelnuts
  • Place back onto the greaseproof lined plate and once all done, pop into the freezer again for half an hour to set – or in the fridge for a couple of hours. Whichever’s more convenient.

They’re worth the fiddling around, because they’re divine and make a lovely gift for a friend or member of the family … 😛

Ferroro Rocher (1)