Roast Kumara & Kithul Syrup Pudding

Description

I came across a Gwyneth Paltrow recipe for gluten-free kumara muffins and thought I would have a go at modifying it to a coconut gluten-free muffin recipe. I substituted the olive oil, almond milk and gluten-free flour mix for coconut oil, coconut milk and coconut culinary flour but even as I was doing it I couldn’t see how it could work as it was a no egg recipe.

And it didn’t. I ended up with six gooey little messes that spilled out of the paper muffin cup onto the baking tray. Plus I had dribbled some Kithul syrup over the top of the muffins during the final stages of baking (dutifully following Gwyneth) which hardened like glue on the edge of the cup and tray. But tasted just amazing!!

And whilst it was a gooey, sticky mess, it was an incredibly rich, tasty, flavourful, gooey, sticky mess.

I figured it just begged to be made as a dessert!

Wow your friends with this one. Nobody will believe it when you tell them the ingredients. A perfect dessert to top off a dinner party. And what is more your dairy free, gluten free, egg free, vegetarian, Paleo and even your vegan friends can enjoy it.

I made it in 250 ml porcelain bowls but it is very rich and filling and I could only eat about half that amount.

 

Preparation time

From start to finish this recipe takes a couple of hours, primarily because you have to roast the kumara. Roasting the kumara will take an hour or more depending on the size and then you need a cooling down period before you start with the cooking.

Once the kumara has cooled down sufficiently to skin and mash you are looking at another 10 minutes of preparation followed by a further 30 minutes or so of cooking.

I’m sure that you could probably do the kumara preparation beforehand if time is an issue.

 

Ingredients

This is not a recipe where you have to slavishly follow the ingredient list. A lot depends on the amount and size of the kumara you are roasting. I used:

  • About half a kg of kumara. The only variety of kumara I would use to make this recipe is the orange. I doubt the other varieties would bring the same sweetness and softness to the table
  • Half a cup of coconut milk powder. I made mine with three tablespoons of Natural Abundance coconut milk powder
  • About half a cup of raw virgin coconut oil
  • As a sweetener I used about half a cup of Wild Kithul Syrup. The original recipe said Maple Syrup. I think you could use other sweeteners but I don’t think just plain sugar would have the same effect
  • Spices. I used a teaspoon of allspice, cinnamon and nutmeg. I think ginger would also work well
  • Some Himalayan sea salt. I ground the salt into mixture without really measuring, and
  • One and a half cups of Natural Abundance Coconut Culinary Flour, high fat
 

Preparation & cooking

Step 1

The first step is to roast the kumara. I roasted the kumara dry in a glass baking dish on about 200 degrees. Simply leave to roast and check with a skewer after about 45 minutes. If the skewer passes easily through and into the kumara it is cooked.

Once it is cooked remove from the oven and set aside to cool

 

Step 2

You can’t really go too much further until the kumara has cooled. You can hasten the cooling process by cutting it diagonally into two halves. You will find that if it is properly cooked the skin will almost fall off once you are ready to remove it.

Place the kumara meat in a mixing bowl ready for combining the other ingredients.

 

Step 3

Place the kumara meat in a mixing bowl ready for combining the other ingredients.

Start by combining the other wet ingredients. Add the:

  • Raw virgin coconut oil (half a cup)
  • Coconut milk (half a cup)
  • Wild Kithul Syrup (about half a cup)

Mix into a smoothish paste and then combine the spices of choice. I added a teaspoon of:

  • Mixed allspice
  • Cinnamon, and
  • Nutmeg, and
  • Half a dozen grinds of Himalayan sea salt

 

Step 4

Last step is to add the coconut culinary flour. I mixed in about two cups but you should let consistency be your guide. What you don’t want is for the mixture to become too dry. You will be cooking it in ceramic cooking bowls so err on the side of being moist rather than dry.

 

Step 5

The final step is to pour into your bowl of choice. You can drizzle some more Kithul syrup over the top before the deserts go into the oven or at the end of the baking process (or both).

Cooking should be about 40 minutes and turn the heat up at the end to caramelise the topping.

My suggestion is to serve hot, in the bowl with an accompaniment of cream or ice cream.

Then stand back and wait for the accolades!!

 
  • Roast KUmara & Kithul Syrup Pudding GI
  • Roast Kumar GI
  • Two Sweet Potato GI
  • Orange Kumara Bowl GI
  • Yellow Kumara Stack GI
  • Roast KUmara & Kithul Syrup Pudding GI
  • Roast Kumar GI
  • Two Sweet Potato GI
  • Orange Kumara Bowl GI
  • Yellow Kumara Stack GI

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