Gluten Free Christmas Pudding

🧂 Ingredients

• 1 cup grated raw carrot
• 1 cup grated raw potato
• ¾ cup grated raw apple
• ½ cup butter or ghee

  melted
• ½ cup coconut palm sugar

  or raw cane sugar
• ⅔ cup almond flour
• ⅓ cup coconut flour
• ⅓ cup arrowroot flour
• 1 teaspoon baking soda
• ¾ teaspoon fine sea salt
• 1 ½ teaspoons ground cinnamon
• ¾ teaspoon ground nutmeg
• 1 cup soft gluten free bread crumbs
• 1 cup raisins
• ½ cup dates

  pitted and chopped
• ½ cup butter
• ½ cup coconut palm sugar

  or raw cane sugar
• ¼ cup heavy whipping cream
• 1 teaspoon vanilla extract

Instructions

• 1 Grease a 1.5-quart ovenproof bowl with butter. 
• 2 In a medium mixing bowl, stir together the carrots, potato, apple, melted
  butter, and sugar.
• 3 In a large mixing bowl, whisk the flours, baking soda, salt, and spices
  together. Stir in the bread crumbs.
• 4 Add the raisins and dates to the dry mixture in the large bowl. Stir in the
  carrot mixture. 
• 5 Scrape the batter into the prepared ovenproof bowl. Cover with aluminum foil
  wrapped down the sides and around the bottom to secure it.
• 6 INSTANT POT INSTRUCTIONS: Add 1 cup of water to a 6-quart Instant Pot. Set the
  trivet inside. Set your foil-wrapped bowl of pudding batter carefully inside the
  pot on top of the trivet. With VENT CLOSED, select PRESSURE for 0 MINUTES. When
  it comes to full pressure, press CANCEL, OPEN THE VENT, and SLOW COOK for 3
  HOURS.
• 7 SLOW COOKER INSTRUCTIONS: You may set your foil-wrapped bowl into 1 cup of water
  in your slow cooker. Start it out on HIGH. If your water is boiling and
  evaporating, turn the slow cooker temperature down. Test the centre of the
  pudding for doneness after 3 hours of cooking. Cooking time may vary due to
  different temperatures of slow cookers. The pudding is done when you can poke a
  fork into the centre and it comes out clean or with dry crumbs on it. 
• 8 STOVE TOP INSTRUCTIONS: Stand the bowl of pudding on a trivet in a saucepan
  large enough to allow you to put the lid on over it. Fill the saucepan with
  enough water to come about ⅓ up the sides of the pudding bowl. Cover the
  saucepan with a lid. Bring the water to a boil. Reduce and simmer for 3 hours.
  Test for doneness. 
• 9 In a small saucepan, bring butter to a boil over medium-high heat.
• 10 Reduce heat to low. Add sugar, whisking constantly, so as not to burn. Stir in
  cream and vanilla. Just as the sauce comes back to a boil, remove from heat.
  Drizzle over warm Christmas Pudding.

Nutrition Info