The holiday classic that inspired a Christmas ballad gets a healthy makeover!
Servings: 4 people
- 1 ½ cups water
- 1 cup coarsely chopped fresh figs plus extra for garnishing
- 1 cup pitted dried dates
- ½ cup raisins
- 3 eggs
- ¼ cup coconut flour
- ¼ cup butter Replace with ghee for casein-free option.
- 1 tsp cinnamon
- 1 tsp vanilla
- 1 tsp baking soda
Preheat oven to 350°.
Grease four one-cup ramekins.
Combine figs, dates, and water in a medium saucepan and bring to a boil over medium heat.
Turn heat down and simmer 10-15 minutes.
Pour mixture into the container of a high-powered blender, add baking soda, and blend on high until smooth.
Return mixture to saucepan and add butter, eggs, vanilla, and cinnamon and whisk until combined.
Add coconut flour and whisk until smooth.
Fold in raisins.
Pour the batter evenly into prepared ramekins, filling each just over halfway.
Bake for 35-40 minutes.
Top with sliced figs and serve warm.
Serving: 1figgy pudding | Calories: 351kcal | Carbohydrates: 49g | Protein: 6g | Fat: 15g | Saturated Fat: 9g | Cholesterol: 153mg | Sodium: 489mg | Potassium: 465mg | Fiber: 7g | Sugar: 26g | Vitamin A: 550IU | Vitamin C: 1.2mg | Calcium: 55mg | Iron: 1.7mg