Yesterday I said to my friend, “It’s three days until Christmas, and I still haven’t made my Christmas puddings!!” Yep, I’m afraid I’m one of those last-minute-Christmas kinda people… I truly don’t understand how anyone can begin to think of making Christmas puddings in September, it’s so organised of them. I’m so last minute that sometimes I wrap presents in pillow cases. Ha ha! (Well at least it’s environmentally friendly, right??) Thankfully, with these grain free mini steamed puddings, you can be unorganised like me, and make them at the last minute – they’re very simple and quick!
These puddings are perfect for those of us on the GAPS diet (as long as you’re ok with dried fruit), as a special Christmas treat. A dessert with a lot of dried fruit in it will contain a lot of fructose, so it’s important to have a protein rich meal first – not a high carb meal, or your sugars will sky rocket. It also helps to eat your pudding with some creamy coconut custard, so that the fats in the custard help to slow down the release of sugars into the blood stream. This way you won’t dump a massive amount of sugar in all at once, causing a big high then a big low. The protein in the almond meal and almonds will also help to balance the protein/carb/fat ratio to lower the GI. I know, I know, it’s Christmas and you don’t really want to think about all these things! But I thought I’d just let you know, in case you don’t want to end up in a sugar-induced coma after Christmas dinner. No need to tell your family and friends all that, though, just tell them the puddings taste awesome with custard.
If you are looking for a place to buy these kinds of wholefood, organic ingredients, I recommend checking out The Source Bulk Foods! They have a great range of organic products, are passionate about stocking Australian produce, and you can shop online or go to one of their 9 stores (and more stores to come). I love their zero waste policy and that they’re plastic bag free – you can go in to the shops and scoop out the ingredients from bulk bins into paper bags or glass jars (take your own containers if you like) and only buy just what you need. And because there’s no packaging, prices are generally lower than the supermarket. It’s foodie heaven! Check them out here.
Have a wonderful Christmas, everyone, and don’t forget to share your healthy Christmas treat photos on my FB page or other social media, with the hashtag #aquirkychristmas for your chance to win a Living Synergy Nut Milk Bag! Details here.
I hope you have a wonderful holiday with your family and friends!
Take care, Jo xx
- 150g sultanas
- 80g dried sour cherries or dried unsweetened cranberries, plus extra for garnish
- 100g currants
- 30g activated or raw almonds, roughly chopped
- 200g kombucha or freshly squeezed orange juice
- zest of 1 orange
- 40g blanched almond meal
- 20g coconut flour
- 1/4 tsp nutmeg
- 1/2 tsp mixed spice
- 1/4 tsp cinnamon
- 55g tallow or coconut oil
- 40g apple, peeled & cored
- 2 eggs
- 1/4 tsp fine salt
- 1/4 tsp bicarb soda
- Weigh dried fruit and almonds into the Thermomix bowl, and add kombucha or orange juice.
- Cook 6 mins/80C/reverse/speed soft. Remove to a large bowl and set aside to cool.
- Place orange zest into clean, dry Thermomix bowl and chop 20 sec/speed 10.
- Add almond meal, coconut flour, spices, salt, soda, apple, eggs and tallow or coconut oil into Thermomix bowl and mix 5 sec/speed 5. Scrape down sides of bowl.
- Add soaked fruit and nuts back to bowl and mix 10 sec/reverse/speed 3.
- Scoop mixture into silicone cupcake cups or small ramekins and place into the Varoma dish and tray, with lid on. Cups/ramekins should be about 3/4 full.
- Place 500g water into Thermomix bowl and place Varoma in position. Cook 25 mins/Varoma/speed 2.
- Allow puddings to cool, covered, and store in fridge until needed.
- Drizzle with Coconut Vanilla Custard, with a dried cranberry or sour cherry on top for decoration.
- I use my Thermomix to make these puddings - if you don't have a Thermomix, chop by hand, cook fruit gently on stovetop, and mix in remaining ingredients. Steam in a steamer or use traditional Christmas pudding cooking method.
- 1 large vanilla bean, cut in 4 pieces
- 1 litre coconut milk*, homemade
- 4 Tbspns Great Lakes gelatine
- 4 eggs
- 50g honey
- Place vanilla bean into dry Thermomix bowl and mill 1 min/speed 10, until finely chopped.
- Add remaining ingredients and cook 10 mins/90C/speed 4.
- Pour into a dish and cover. Refrigerate for an hour or so, to set. Don't worry if custard seems to curdle a bit or separate, it will come together when blended.
- When ready to serve: If custard is completely set and firm, warm first, 30 sec/37C/speed 4. Blend for 1 min/speed 9. If custard is still slightly runny, just blend without warming.
- *To make coconut milk: Place 300g desiccated or shredded coconut into Thermomix bowl, mill 10 sec/speed 8. Add 800g water blend 1 min/speed 9. Squeeze through nut milk bag. Put pulp back into Thermomix bowl, add 500g water, blend another minute and strain into bowl with milk. Coconut pulp can be dried in dehydrator, 24 hours on 60C. Blend in Thermomix for 1-2 mins/speed 9, to make coconut flour. Or store in freezer to use in cakes/slices/biscuits instead of desiccated coconut.
Thanks to The Source Bulk Foods for sponsoring this post!