RECIPES
Gwinganna
STICKY DATE PUDDING
INGREDIENTS
•
• • • • •
• • •
1 cup dates, pitted ½ cup filtered water ½ tsp bicarb soda 1tbsp honey or maple syrup 2tbsp macadamia nut oil 2 eggs 1⁄3 cup almond meal 1⁄3 cup rice flour 1⁄3 cup buckwheat flour
Butterscotch sauce
•
¼ cup maple syrup
•
1 cup coconut milk
•
2 lemon myrtle or mint leaves
•
1tsp cornflour
•
¼ cup filtered water
Preheat oven to 150°C. Bring dates and water to the boil in a small saucepan then take off heat, stir in bicarb soda and allow to cool. Mash the dates into small chunky pieces. Beat honey or syrup with oil, then add eggs one at a time whisking until creamy. Add almond meal, sifted flours and mashed dates. Pour into suitable cake or slice tin, and place into water bath ( a larger dish half filled with water ). This helps keeps the cake moist. Bake for 20 minutes or until cooked. For butterscotch sauce, bring maple syrup and coconut milk to the boil in a saucepan, add chopped lemon myrtle or mint. Mix cornflour with ¼ cup filtered water and add to sauce, stirring until thickened. Cut slightly cooled cake into serving size pieces and drizzle with butterscotch sauce. Serves 8
A guide to Gwinganna Images by @_housefrau Sabine Bannard. RRP $54.95
WINTER • 2022 67
