It's been a while since I've posted any recipes. I got into a bit of a funk where I wasn't cooking, but was eating out constantly. With my budget and desire to stay fit, I have finally gotten back into the kitchen. Here's what I made yesterday:
I've never had sticky toffee pudding before, but I wanted to make something with dates, so I went to one of my favorite blogs, Oh She Glows, and searched for sweet recipes using dates. Angela, the writer of Oh She Glows is the one who turned me onto dates in the first place with her delicious riff on vegan twix, which I have made multiple times.
So this recipe intrigued me due to it's claim to be "sinless." Though it is vegan, I can assure you that it is anything but sinless. I counted up the calories with my ingredients, and the whole thing is nearly 4000 calories, which means I had to cut it into 12 squares in order for each to be what I would consider acceptable, calorie-wise for a dessert. Twelve is small, but it is rich and I think this size of serving is probably for the best! If I made this again, I would probably omit the brown sugar, as it is high in calories and I think the dates provide enough sweetness.
Super Sinful Sticky Toffee Pudding
(recipe adapted from Angela's sinless sticky toffee pecan pudding)
Makes 12 servings
cake:
1 1/4 c. dates (chopped)
1 1/2 c. almond milk
1/2 t baking soda
1 1/2 c oat flour
1/4 c Earth Balance (softened)
1/2 c brown sugar
3/4 c toasted pecans
1/2 t cinnamon
1/4 t salt
sauce:
3 T maple syrup
3 T brown sugar
3 T Earth Balance
1 T vanilla
1. Toast the pecans in a preheated oven, 325 degrees for about 10 minutes.
2. Meanwhile, make your oat flour by blending oatmeal in a blender until you get 1 1/2 cups of flour (will probably take about 2 cups of oats)*
3. After pecans are toasted, change oven temperature to 375 degrees and grease an 8x8 square pan.
4. Bring almond milk to a simmer and add the dates. Lower the heat and cook for a few minutes, stirring constantly.
5. Remove dates and milk from heat and add baking soda.
6. Mix together the Earth Balance and brown sugar in a separate bowl. Once completely mixed, add to date mix and mix well.
7. Add the oat flour, 1/2 cup of pecans, cinnamon, and salt to the date mixture. Do not over mix!
8. Pour mixture into greased pan and place in the oven for 28 minutes.
9. Meanwhile, make the sauce by bringing the four ingredients to a simmer over medium heat. Reduce to low and whisk constantly for a few minutes.
10. Once cake is done, let it sit for a few minutes before poking it a lot with a fork. Poke it all over, really stab that cake.
11. Pour sauce all over the top, allowing it to soak into the cake. Sprinkle remaining 1/4 c pecans on top. Serve.
*I like to use Country Choice Organic Hot Cereal, Multigrain. It is a mix of rye, barley, oats, and wheat and you can find it at Trader Joes.
I also made this take on a bubble and squeak, which I wouldn't actually call that, but it was really delicious. I plan to modify this recipe more and have another go at it, then I will post the recipe. Until then, enjoy the photo of it, and check out the recipe here.
I've never had sticky toffee pudding before, but I wanted to make something with dates, so I went to one of my favorite blogs, Oh She Glows, and searched for sweet recipes using dates. Angela, the writer of Oh She Glows is the one who turned me onto dates in the first place with her delicious riff on vegan twix, which I have made multiple times.
So this recipe intrigued me due to it's claim to be "sinless." Though it is vegan, I can assure you that it is anything but sinless. I counted up the calories with my ingredients, and the whole thing is nearly 4000 calories, which means I had to cut it into 12 squares in order for each to be what I would consider acceptable, calorie-wise for a dessert. Twelve is small, but it is rich and I think this size of serving is probably for the best! If I made this again, I would probably omit the brown sugar, as it is high in calories and I think the dates provide enough sweetness.
Super Sinful Sticky Toffee Pudding
(recipe adapted from Angela's sinless sticky toffee pecan pudding)
Makes 12 servings
cake:
1 1/4 c. dates (chopped)
1 1/2 c. almond milk
1/2 t baking soda
1 1/2 c oat flour
1/4 c Earth Balance (softened)
1/2 c brown sugar
3/4 c toasted pecans
1/2 t cinnamon
1/4 t salt
sauce:
3 T maple syrup
3 T brown sugar
3 T Earth Balance
1 T vanilla
1. Toast the pecans in a preheated oven, 325 degrees for about 10 minutes.
2. Meanwhile, make your oat flour by blending oatmeal in a blender until you get 1 1/2 cups of flour (will probably take about 2 cups of oats)*
3. After pecans are toasted, change oven temperature to 375 degrees and grease an 8x8 square pan.
4. Bring almond milk to a simmer and add the dates. Lower the heat and cook for a few minutes, stirring constantly.
5. Remove dates and milk from heat and add baking soda.
6. Mix together the Earth Balance and brown sugar in a separate bowl. Once completely mixed, add to date mix and mix well.
7. Add the oat flour, 1/2 cup of pecans, cinnamon, and salt to the date mixture. Do not over mix!
8. Pour mixture into greased pan and place in the oven for 28 minutes.
9. Meanwhile, make the sauce by bringing the four ingredients to a simmer over medium heat. Reduce to low and whisk constantly for a few minutes.
10. Once cake is done, let it sit for a few minutes before poking it a lot with a fork. Poke it all over, really stab that cake.
11. Pour sauce all over the top, allowing it to soak into the cake. Sprinkle remaining 1/4 c pecans on top. Serve.
*I like to use Country Choice Organic Hot Cereal, Multigrain. It is a mix of rye, barley, oats, and wheat and you can find it at Trader Joes.
I also made this take on a bubble and squeak, which I wouldn't actually call that, but it was really delicious. I plan to modify this recipe more and have another go at it, then I will post the recipe. Until then, enjoy the photo of it, and check out the recipe here.
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