When we first started our blog and began our journey exploring the world of vegan, gluten free cooking most of our inspiration came from european/american food bloggers or dietitians where allergy free cooking was much more widespread. Some of my early favorite bloggers include green kitchen stories, deliciously Ella, my new roots just to name a few. The reality was there were few people in Asia who even knew what being gluten intolerant even meant and not surprising continues to be relatively unrecognized. Today we are walking down memory to the early days of when my sisters and I were just exploring food blogging back in 2015 and sharing a wonderful, classic British treat that I have always wanted to make, inspired by some of my favorite blogs. It truly is a wonder to reflect on how much we’ve learnt about food, cooking, health. I hope this blog continues to be a record of all my favorite recipes, my cooking journey as well as place to share interesting and guilt-free treats that makes healthy living a bit more manageable/easier to our readers!
So here it is another treat made of dates – sticky, sweet and this time served warm from the oven! You can even finish with a dollop of creamy vanilla ice cream and additional pecans to make this even more special!
- 1 cup (200g) Pitted Medjool Dates
- ¾ cup (120g) boiling water
- 1 tsp baking soda
- ¼ cup raw cashew butter/ tahini
- ¼ cup applesauce
- 1 tsp vanilla extract
- 1 tbsp lemon juice or apple cider vinegar
- ¼ cup (30g) coconut flour
- ¼ cup (30g) tapioca starch
- ¼ tsp salt
- Our vegan date caramel or caramel of choice
- Pour the boiling water or coffee over the pitted dates. Add baking soda. Stir, then soak for 30 minutes.
- Preheat the oven to 350F.
- Preheat oven to 350F.
- Add the dates, 6 tbsp of the boiling water, cashew butter, applesauce, vanilla, lemon juice and baking soda to the blender or food processor. Process briefly, you want there to be some chunks of date left. Add in the remaining water - food processors tend to spray if there is too much liquid!
- Add the coconut flour, tapioca starch and salt. Process to combine.
- Prepare a muffin tin and generousloy oil. Evenly divide the batter into ~8 regular sized muffins.
- Bake for 25-30 minutes at 350F or until the center feels firm to the touch.
- Remove from the oven and flip onto a cooling rack.
- Once you are ready to serve, pour the caramel sauce over the cakes right before serving. This is best served warm with additional vanilla ice cream as well. Enjoy!
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