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A very Merry grain free Christmas!

December 3, 2012

Rich dark Christmas pudding without the guilt

Rich dark Christmas pudding without the guilt!

The countdown is on! Only 21 days till Christmas!

It is also almost my 1 year anniversary for giving up grains & sugar. There have been a few minor parapraxi along the way, I mean, who can travel to New York and not eat a bagel (or 6)?!

Anyway, it is a dietary choice that I have realised makes a difference to me: I feel better – and that’s what matters – it has also forced me to look outside the square when cooking, which has been a really interesting challenge and journey. You will thank me for it with this great recipe for Christmas pudding which is grain free, dairy free and refined sugar-free. Don’t let that lull you into a false sense of security though – dried fruit is packed with sugar and the tapioca base (trust me, it’s better than it sounds) is still full of starch! Although a safe starch!!

We made this much awaited recipe in my recent cooking class and it was a hit, no one could guess the miracle ingredient when given a taste test and no one complained about it not being sweet enough. In the recipe I have added some Natvia to appease the masses and keep it sugar-free but if you are not so concerned, by all means add some rapadura but I think it doesn’t need anything at all.

It is quite boozy so if this is an issue, substitute the brandy for extra milk! Coconut milk imparts a coconutty flavour but adds a magnificent richness to this already rich recipe. Of course, feel free to use cow juice if not dairy averse. Me? I am not a drinker, but I do love a boozy pudding!!

100g tapioca (or sago)
375g almond milk (or coconut milk)
400g dried mixed fruit, roughly chopped
100g pitted prunes, finely chopped
80g brandy
1 teas bicarb soda
2 teas ground ginger
2 tabs Natvia (optional)
3 teas cinnamon
1 teas allspice
1 tab cocoa
50g almonds
1 tab psyllium (optional but helps bind the mix together)
2 eggs
45g softened butter or coconut oil
 
Soak tapioca in milk overnight (or better, 2 nights). Soak dried fruit in brandy overnight (or better, a week!)
 
Mill the almonds on SP 9 for 10 seconds. Add butter & eggs and mix on SP 3 for 5 seconds. Add rest of the ingredients and mix on SP 3 REVERSE for 10 seconds until combined.
 
Divide mix into 2 and pack into a greased container and steam for 2 hours each in your Varoma.
Alternately, pack into a 1 kg pudding basin and steam conventionally for 3 hours. Can be served hot, warm or cold.
 
8 Comments leave one →
  1. Kendy permalink
    December 28, 2014 12:14 pm

    Thank you Sarah for sharing this recipe.
    The pudding was a massive hit with the whole family.
    It’s the first pudding i’ve made and i got comments on how it was even better then the traditional one the family normally has! So happy to have found a recipe that’s grain free, dairy free and loved by everyone🙂

    • December 28, 2014 3:43 pm

      That’s lovely to hear, I’m glad it was enjoyed by all!

  2. December 23, 2014 3:03 pm

    How would you reheat this pudding?
    Is it best to keep it in the bowl it’s steamed in initially?

    • December 24, 2014 8:37 am

      Yes, but you could happily steam it in a steamer too.

  3. December 3, 2012 5:52 pm

    I’ve been eagerly awaiting this recipe, Sarah – looks so easy and I have everything in stock (apart from psyillium – replace with ground linseeds?). Just what I need to get motivated for Xmas. *brushing cobwebs off brandy* Thanks very much!

    • December 3, 2012 6:15 pm

      Hi Lesley, hope u like it! You can certainly replace the psyllium with ground linseeds – that will work fine. Happy Xmas!

      • December 3, 2012 7:24 pm

        Thanks Sarah. Off to weigh and soak my fruit! Can’t wait to make this pud! Happy Xmas to you and keep the recipes rolling!🙂

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