Gluten free sticky toffee pudding that’s made with quinoa and chickpeas. This high protein vegan dessert is free of eggs, flour, refined sugar, butter, sugar and oil!].

All the taste of sticky toffee pudding without any junk. As this healthy dessert is high in fibre you will find one serving is fulfilling making it easier to not overeat. Normal toffee desserts are loaded with highly refined flour and sugar which are just empty calories with no nutrition, unlike this recipe.

I use flaxseeds for this quinoa pudding as they are golden and help to replace eggs for vegan puddings. You can use chia seeds if you prefer – the only disadvantage is it will make the mixture a bit grey.

Flaxseed and linseed are the same thing. They’re full of omega fatty acids which many on a vegan diet are lacking as plant sources are limited.

I won’t lye this quinoa dessert does actually taste of quinoa.

It has a mildly nutty flavour which I prefer over refined white flour where you get no taste other than carbohydrate. If you don’t like quinoa you probably won’t like this dessert.

As always think of my simple recipes as something to add your own flavours and flourishes to.

Personally I would like to add strawberries and a few drops of lemon juice or some spices like ginger and cinnamon. Or some peanut butter would go amazingly well to make a peanut butter sticky toffee pudding.

If you adapt this healthy sticky toffee pudding recipe let me know in the comments below.

I use dates to make my sticky toffee healthy pudding as they give a great caramel taste along with goodness and fibre.

You can use any other dried fruit like vine fruit if you prefer. Or you can vary what you use for the topping and the base.

If using dates use pure dates as some have added sugar and preservatives. Always check to make sure no pits remain in the dates as one blended into lots of tiny hard bits will ruin this healthy dessert.

I didn’t add any salt to this gluten free pudding because it had two tablespoons of tinned chickpeas that were cooked with salt! The chickpeas really do help the texture of the healthy pudding.

I use whole quinoa in this recipe instead of gluten flour or quinoa flour as its nutritious and the soaking makes it easy for your body to absorb the goodness.

Lots of people on the paleo diet consume quinoa but only if its soaked to reduce the acids that affect absorption.

The quinoa is soaked in this recipe to reduce the amount of phytic acid. This makes the goodness easier to absorb and is easier on your digestion.