ecostore New Zealand Blog

Zoe Salmen’s delicious banana buckwheat pudding
Posted On June 29th, 2015

bananapudding

This rich banana pudding is incredibly satisfying. It’s best served fresh from the oven on a chilly Winter’s night, with a generous dollop of whipped cream and your favourite throw wrapped around your feet!

It is made free of gluten and refined sugar, using my favourite wholesome flour – buckwheat. You can use the full quantity of flour as buckwheat, but the cake doesn’t rise quite as much and is denser. By adding a little premixed gluten free flour (rice/tapioca) the result is a light and fluffy banana cake with oodles of scrumptious, sticky butterscotch sauce – perfection!

Banana Buckwheat Butterscotch Self-Saucing Pudding

Serves six

Gluten free and refined sugar free

Ingredients: 

  • 1/2c buckwheat flour
  • 1/2c gluten free flour (either premix or white rice)
  • 1 tsp baking powder
  • 1/4c coconut sugar
  • 1/4c maple syrup
  • large very ripe bananas, mashed
  • 1/4tsp vanilla bean paste
  • 1 large free range egg
  • 50g butter, melted

Sauce

  • 1tbsp rice flour
  • 1/4c coconut sugar
  • 1/4c maple syrup
  • 1.5c boiling water

To Serve

  • whipped cream

Method:

Preheat the oven to 180°.

Grease a medium ovenproof dish, or several smaller dishes (if you are wanting individual servings) and place on an oven tray.

Place flours, baking powder and coconut sugar into a medium bowl, stir with a fork.

Place maple syrup, mashed bananas, vanilla, egg and cooled melted butter into a separate bowl, mix until well combined.

Add to the dry ingredients. Using a wooden spoon, stir to a smooth batter. Pour into prepared dish/es.

In a small bowl mix all sauce ingredients until coconut sugar has dissolved.

Gently pour over the cake mixture.

Place pudding into preheated oven and bake for 20-40 minutes depending on size of your dish (20 minutes for individual portions, 40 minutes for 1 large pudding). If unsure, a skewer will come out clean, if inserted only halfway into the pudding.

Serve warm, with whipped cream!

Note: If you have leftovers, you can easily reheat these by pouring a small amount of hot water over the pudding and reheating at 160° for 10-15 minutes.

Zoe Salmen is the owner and operator of Little and Loved – she’s a mother of two who’s passionate about living sustainably. You can find all her recipes over on her blog.

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