This dish contains the following allergens: Tree Nuts, Eggs, milk
Cooking mode
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150g
gluten-free flour
50g
ground almonds
100g
coconut sugar
1 tsp
cinnamon
1 tsp
baking powder
2
eggs
100g
apple puree
100ml
milk of choice
2 tbsp
smooth almond or cashew butter
1 tsp
vanilla extract
75g
dates, chopped
150g
caramel sauce, can be vegan
Chopped nuts, to decorate
5.25oz
gluten-free flour
1.75oz
ground almonds
3.5oz
coconut sugar
1 tsp
cinnamon
1 tsp
baking powder
2
eggs
3.5oz
apple puree
3.5fl. oz
milk of choice
2 tbsp
smooth almond or cashew butter
1 tsp
vanilla extract
2.63oz
dates, chopped
5.25oz
caramel sauce, can be vegan
Chopped nuts, to decorate
Utensils
Step 1
Place the flour, almonds, sugar, cinnamon, baking powder, eggs, apple puree, nut butter, milk and vanilla into your Ninja Kitchen food processor and blend well.
Step 2
Stir in the dates and mix well.
Step 3
Divide the caramel sauce into the base of 4 x small greased pudding tins then spoon over the apple mixture to fill to the top of each.
Step 4
Bake at 180C for 25-30 minutes until golden and firm to the touch. Tip upside down and enjoy hot or cold.
Place the flour, almonds, sugar, cinnamon, baking powder, eggs, apple puree, nut butter, milk and vanilla into your Ninja Kitchen food processor and blend well.
150g
gluten-free flour
50g
ground almonds
100g
coconut sugar
1 tsp
cinnamon
1 tsp
baking powder
2
eggs
100g
apple puree
100ml
milk of choice
2 tbsp
smooth almond or cashew butter
1 tsp
vanilla extract
75g
dates, chopped
150g
caramel sauce, can be vegan
Chopped nuts, to decorate
5.25oz
gluten-free flour
1.75oz
ground almonds
3.5oz
coconut sugar
1 tsp
cinnamon
1 tsp
baking powder
2
eggs
3.5oz
apple puree
3.5fl. oz
milk of choice
2 tbsp
smooth almond or cashew butter
1 tsp
vanilla extract
2.63oz
dates, chopped
5.25oz
caramel sauce, can be vegan
Chopped nuts, to decorate
Step 2 of 4
Stir in the dates and mix well.
150g
gluten-free flour
50g
ground almonds
100g
coconut sugar
1 tsp
cinnamon
1 tsp
baking powder
2
eggs
100g
apple puree
100ml
milk of choice
2 tbsp
smooth almond or cashew butter
1 tsp
vanilla extract
75g
dates, chopped
150g
caramel sauce, can be vegan
Chopped nuts, to decorate
5.25oz
gluten-free flour
1.75oz
ground almonds
3.5oz
coconut sugar
1 tsp
cinnamon
1 tsp
baking powder
2
eggs
3.5oz
apple puree
3.5fl. oz
milk of choice
2 tbsp
smooth almond or cashew butter
1 tsp
vanilla extract
2.63oz
dates, chopped
5.25oz
caramel sauce, can be vegan
Chopped nuts, to decorate
Step 3 of 4
Divide the caramel sauce into the base of 4 x small greased pudding tins then spoon over the apple mixture to fill to the top of each.
150g
gluten-free flour
50g
ground almonds
100g
coconut sugar
1 tsp
cinnamon
1 tsp
baking powder
2
eggs
100g
apple puree
100ml
milk of choice
2 tbsp
smooth almond or cashew butter
1 tsp
vanilla extract
75g
dates, chopped
150g
caramel sauce, can be vegan
Chopped nuts, to decorate
5.25oz
gluten-free flour
1.75oz
ground almonds
3.5oz
coconut sugar
1 tsp
cinnamon
1 tsp
baking powder
2
eggs
3.5oz
apple puree
3.5fl. oz
milk of choice
2 tbsp
smooth almond or cashew butter
1 tsp
vanilla extract
2.63oz
dates, chopped
5.25oz
caramel sauce, can be vegan
Chopped nuts, to decorate
Step 4 of 4
Bake at 180C for 25-30 minutes until golden and firm to the touch. Tip upside down and enjoy hot or cold.
