Seoul is still pretty cold these days but it’s not so bad because I don’t feel as guilty staying in while the weather is less than stellar. In other words, it’s my excuse to be a homebody! By the time spring comes I’ll want to be outside all the time so why not take advantage. This Sunday I didn’t leave my apartment once and decided to do some baking with whatever I have on hand. I went through all of my books and only found a handful of recipes I could make with the ingredients already in my cupboards.
I settled on Erin McKenna’s book Bread & Butter. She owns vegan and gluten free bakery BabyCakes which has a location in NYC and another one in Florida I believe. I bought her book when I was back home in Canada in the summer. It has a ton of amazing bread recipes!
I chose her recipe for Banana Toffee Pudding which I have never made and believe it or not never had, but they looked amazing and simple to make. I stayed true to the recipe this time, and I only swapped out maple sugar for regular sugar which she calls for in the syrup recipe.
The ingredients are:
- coconut oil (for brushing)
- pitted dates
- Bob’s Red Mill gluten-free all purpose flour
- cocoa powder
- baking powder
- baking soda
- xanthan gum (I skipped this – I never use it)
- agave nectar (I used maple syrup)
- coconut milk
- lukewarm water
- chopped banana
For the toffee:
- vegan butter
- coconut milk
- vegan sugar (I used maple sugar)
They were super fast to throw together and so easy to make! They also bake up quickly and the toffee comes together very easily. The pudding’s were soft with a nice crumb. I’m not a huge fan of Bob’s Red Mill flour if used as the only flour, because of it’s high bean content which tends to have a weird aftertaste. But aside from that they were so good! The dates and banana kept them super moist and the toffee was out of this world good. Since I used maple sugar it had a slight maple flavour and was beyond delicious.
I would so make these again! So simple to throw together and so impressive. As always I wish I could try them in the bakery, but vegan and gluten free bakeries are so far and few in between. I’ll be sure to go on my next trip to New York 😉
Not bad for a vegan, gluten free, refined sugar free dessert!