An EPIC self saucing pudding. It's spicy and sweet and gooey and oozy and all those good things. I think this will be an autumn favourite. And when figs are out of season, I will use dates I think, for a spicy spin on a sticky date.
Totally free from gluten, dairy and refined sugar.
It was a hit with everyone, including my sometimes skeptical father in law.
Cake 3/4 cup almond meal 1/2 cup buckwheat flour 1/3 cup coconut sugar 1/3 cup macadamia nut oil 2 teaspoons apple cider vinegar 2 teaspoons baking soda 1 egg 1/4 teaspoon vanilla 1/4 teaspoon salt 7 figs, halved
Preheat your oven to 160. Mix all the cake ingredients together in a bowl. Transfer to a shallow ceramic casserole dish. Decorate with the fig halves. Then in the same bowl you used for the cake (no sense in making more dishes) place your hot water, chai tea and honey. Mix and allow to steep for 3-5min. Pour the tea onto the figs and cake through a strainer so no tea ends up on the cake. Bake for 25-35min until cake is cooked and the sauce is bubbling up around the sides. Serve with coconut yougurt or zebra dream ice cream.
Looking for more healthy baking ideas? Then you need to check out my paleo cake e-cookbook. There are recipes for a lamington cake, a humming bird cake and a double chocolate cake complete with icings and decorating tips FREE here.