Dairy Free
Gluten & Grain Free
Egg Free
Low Disaccharide
Brownie pudding with a lovely creamy sauce, not too sweet, but ideal for a healthier Christmas dinner option.
Serves: 6
Prep time: 25 mins
Cooking time: 50 mins
Ingredients
- 4 small parsnips, (250g) grated or finely chopped
- 3/4 cup coconut milk
- 1 tsp vanilla essence
- 1/4 cup honey
- 1/2 tsp pink rock salt
- 1 tbsp gelatine
- 1/4 cup coconut oil
- 1/2 cup almond butter
- 1 1/4 cups almond meal
- 2/3 cup cacao powder
- 1 tsp baking soda
- juice of 1/2 lemon or lime
SAUCE:
- 13/4 cup almond butter
- 3/4 cup coconut cream
- 1 tbsp coconut oil
- 2 tbsp honey
- 1 tsp vanilla essence
- 1/2 tsp pink rock salt
- 1/2 cup water
Method
- Preset oven to 170°C (335°F).
- Grease and line a 23cm (9″) square baking dish.
- Finely grate parsnips, or finely chop in processer.
- Into saucepan place parsnip, coconut milk, vanilla essence, honey, salt, gelatine, coconut oil and almond butter.
- Cook over medium heat for 15 minutes, stirring often, until well cooked.
- Add almond meal, cacao powder, baking soda and lemon juice and blend in mixer.
- Pour mixture into prepared dish, and bake for 30-40 minutes, until inserted skewer comes out clean. Remove and cool.
- SAUCE
- Place all sauce ingredients into saucepan and cook over medium heat for 5 minutes. (If too thick, add more water).
- Serve pudding with sauce over the top, and coconut cream, fruit or custard if desired.
