Almond, Lemon & Coconut Steamed Puddings {grain free, dairy free}

Today I decided to experiment with a grain free recipe for the steamed lemon and coconut puddings we make at the Thermomix Varoma demos. My daughter absolutely loves those puddings, but she reacts to gluten (and I think grains), and isn't supposed to have all that sugar. There is a grain free version of the puddings on the Varoma recipe cards, but I find that recipe a bit heavy - I wanted them to be lighter, and also dairy free and more naturally sweetened. I was really happy with the result of my experimenting! Anyway, I think I'd better not chit chat too much here and just hurry up and post the recipe... seems like there's a few people on Facebook who want it NOW!! Lol :D So here it is...

1. Peel the lemon zest into the Thermomix bowl with a potato peeler:

- zest of one lemon

    (Make sure your bowl is nice and dry.)

2. Add and blend for 10 seconds on speed 10:

- 100g blanched almonds*

- 40g coconut flour** (not dessicated coconut ground up, it's too oily)

- 40g Rapadura

- 1/2 tsp green stevia powder (or white stevia if that's all you have)

3. Add and mix for another 6 seconds on speed 5:

- 100g macadamia oil

- 2 yolks + 2 eggs (save the whites for fruity dream or sorbet)

- 180g coconut milk**

- 2 tsp baking powder

  Scrape down bowl and reblend for another 5 seconds on speed 5. Don't overmix.

4. Pour batter into silicon cupcake cups (or greased ramekins) and place in two layers in the Varoma trays. (No need to grease silicon cupcake cups.) Rinse out the Thermomix bowl and fill to just above the blades with water (just cool tap water), and place on base with lid on. Place the Varoma on top and cook the puddings for 20 minutes at Varoma temp, speed 2.

(Tip: When you lift the lid off the Varoma at the end of the cooking time,

tilt it back so the steam escapes away from you, and the condensation

on the lid drips down into the vent on the side of the Varoma dish,

and not onto the puddings! Soggy puddings are not so nice.)

5. Set the puddings aside. Tip the water out of the bowl and place back on the base.

6. Weigh into bowl and cook for 2 minutes at 100C, speed 2:

- 50g Rapadura

- 50g pure maple syrup

- 50g fresh lemon juice (approx. 1 lemon)

  Meanwhile, turn puddings out of silicon cupcake cups (or ramekins) onto plates. They come out easiest while warm.

7. Drizzle puddings with a little syrup, top with a raspberry (or some fruity dream), and serve.

* To blanch your own almonds, weigh raw almonds into a bowl, pour boiling water over and leave for about 10 minutes, then the skins will pop off when you 'pinch' them between your fingers. Spread on a tea towel to dry out before grinding.

** If you want to make your own coconut flour, you need to first grind up 100g of dried shredded (or dessicated) coconut, add 300g water, cook for 10 mins at 100C speed 2, then blend for 1 minute on speed 9. Then squeeze through a nut milk bag (when cool enough) until you've got as much moisture out of the coconut as possible. (Use the coconut milk to make the puddings, or in curries.) Spread the coconut out on a dehydrator tray and dry for a few hours until there's no moisture left at all, then grind it up in the Thermomix. If you'd rather the easy option of buying coconut flour, you can get it at health food stores or online. (You can buy it here.) It seems expensive, but you really don't need much to make a cake, so a 500g bag lasts for ages.