Gluten-free pouding chomeur with date syrup
User Reviews
5
Gluten-free pouding chomeur with date syrup
Description
Gluten-free pouding chomeur with date syrup is a dessert that pairs a soft, spongy cake base using a blend of gluten-free and almond flours with a deep-flavored date syrup crafted from blended Medjool dates. The date syrup preparation involves soaking dates in hot water, blending, straining through cheesecloth, and boiling until thick and syrupy, providing a naturally sweet and viscous topping. The cake batter incorporates almond flour along with gluten-free all-purpose flour for texture and uses baking powder and salt to leaven and season. Eggs, butter, milk, and vanilla bring moisture and richness, resulting in a balanced sweet pudding.
The pudding is baked with the syrup to infuse the flavors and is typically served with extras like chopped Medjool dates, vanilla ice cream, blueberries, or ground cherries, enhancing freshness and adding contrasting texture. This recipe is suited for those avoiding gluten but wanting a classic pouding chomeur experience with a natural sweetener twist.
The date pulp left from the syrup making can be repurposed in smoothies, French toast, or oatmeal, reducing waste and adding nutrition. The syrup's thickness will increase as it cools, so timing in combining syrup with pudding is important.
Ingredients
Homemade Date syrup (silan):
- 2 cups Medjool dates pitted, Natural Delights brand
- 1 ½ - 2 cups water boiling hot
- 1 tablespoon gluten-free flour
Gluten free pouding chomeur:
- 1 cup all-purpose gluten free flour
- ½ cup almond flour
- 2 teaspoons baking powder
- ½ teaspoon salt
- ½ cup unsalted butter or coconut oil
- 1 cup sugar
- 2 egg
- ¾ cup milk or non dairy milk
- 1 teaspoon vanilla extract pure
- For serving:
- Medjool dates additional, chopped
- vanilla ice cream optional
- ground cherries optional
- blueberries optional
Instructions
To make date syrup (silan):
- Soak Medjool dates in 1 cup of boiling hot water for at least 1 hour. Transfer to a blender or food processor and blend (it’s ok if some chunks remain). Sieve date mixture through a nut bag or double cheesecloth placed over a strainer, getting as much liquid out as possible. Return date mixture to blender, add another cup of boiling hot water and blend again, and sieve through the nut bag or cheesecloth again. You should end up with about 1 ½ cups of date liquid. Save the pulp to use in smoothies, French toast or mix with oatmeal.
- Transfer the date liquid to a saucepan, and bring to a boil. Lower heat to medium and continue boiling, stirring often, until it reaches the consistency of honey. Remove from heat - you should end up with about 1 cup of date syrup, and liquid will thicken further upon cooling.
- See my blog post on homemade date honey syrup for more info: https://immigrantstable.com/homemade-date-syrup-silan/
To make healthy pouding chomeur:
- When ready to bake, prepare a 9x12 casserole dish by coating it generously with butter or coconut oil. Preheat the oven to 375 F.
- Reheat the date syrup and add 1 tablespoon of flour. Pour the syrup into the bottom of a prepared casserole dish. In a small bowl, mix gluten free flour, almond flour, baking powder and salt.
- In a large bowl using a hand-held mixer or the bowl of a standing mixer, cream together sugar and butter (or coconut oil). You should reach a fluffy, cohesive consistency.
- Add the eggs one at a time, continuing to beat the mixture as you do.
- With the mixer working on low speed, add half the dry ingredients, then the milk and vanilla extract, and finish with the rest of the dry ingredients.
- Pour the cake mixture atop the hot date syrup. Transfer gluten free pudding chomeur to the oven, and bake for 40-45 minutes, until the top is golden brown.
- Serve gluten free pudding chomeur with more chopped dates, optional vanilla ice cream. Halved ground cherries and blueberries also work very well with it.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12servings
Amount Per Serving
Calories 281 kcal
% Daily Value*
| Calories | 281kcal | 14% |
| Carbohydrates | 47g | 16% |
| Protein | 3g | 6% |
| Fat | 11g | 17% |
| Saturated Fat | 8g | 40% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 1g | 5% |
| Trans Fat | 1g | 50% |
| Cholesterol | 29mg | 10% |
| Sodium | 188mg | 8% |
| Potassium | 204mg | 4% |
| Fiber | 3g | 12% |
| Sugar | 34g | 68% |
| Vitamin A | 101IU | 2% |
| Calcium | 91mg | 9% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
You'll Also Love
