Black pudding | Vegan - Gluten free

Hello my lovelies and we are finally here! This is the last addition to our traditional Swedish dinner ideas. We started with a pea soup and now we are making black pudding and as I have mentioned before I actually enjoyed black pudding as a child and that hasn't changed but what has changed is my outlook on life and what I put into my body and what better way to keep my feet on the ground and make a vegan version of the traditional dish - black pudding!

Serves 4-6 people.

What you need for black pudding:

300-400g black beans

1 dl (0.4 cups) dates

1/2 dl (0.2 cups) lingonberries

1/2-1 dl (0.2-0.4 cups) beetroot juice

1/2 dl (0.2 cups) buckwheat flour

2 tbsp cacao powder

1 tbsp psyllium husk

2 tsp tamari soy

1 tsp ground cloves

1 tsp cinnamon

1/2 tsp white pepper

1/2 tsp ginger

1/2 tsp allspice

1/2 tsp cardamom

A pinch of salt

Add the following ingredients into a food processor and mix until it looks smooth.

Once smooth shape the batter into smaller circles I use a cookie cutter to get the

shape I prefer and the thickness should be around 5mm. I find it easier to shape

them directly onto a baking sheet.

Move the sheet onto a baking tray and bake in the oven for about 6-10 minutes at

150°C (300°F) they should appear rather dry once they're done. You can definitely freeze these and fry them up when you fancy.

Serve with lingonberries.