160 g GF plain flour
50 grams’ tapioca
50 grams’ banana flour
1 cup pitted dates, (or medjool dates)
1 tsp bicarbonate soda
80 g coconut oil
3 flax eggs (3tbsp flax to 6 tbsp. water)
2 tsp vanilla bean paste or extract
1 tsp baking powder
pinch of salt
Caramel Sauce Ingredients
300 g cream or coconut cream for dairy free
80-100 g coconut sugar
2 tsp vanilla bean paste or extract
½ tsp salt
Preheat oven to 180 degrees
Prepare individual pan or muffin trays
Ad dates to TM bowl and Pour 150 grams boiled water over them and allow to sit for 5 minutes (skip this step if using medjool dates).
Chop 5 seconds, speed 5, MC on
Scrape down sides and add bicarb soda, mix 10 seconds, speed 3, MC on
Allow to sit 5 mins
Add flours, oil, flaxseed, vanilla, baking powder and salt
Mix 10 second, speed 5, MC on.
Pour into preferred baking dish and bake 35-40 mins, until skewer comes out clean
If using muffin tins, cook 25 mins before checking.
For sauce
Add all to TM bowl and cook 8 minutes 70 degrees, speed 4, MC on
Serve fresh and warm