Apple Caramel Pudding
Servings: 4 people
Ingredients
- ⅓ cup/ 60 g coconut sugar
- 1 large apple, or 2 small, grated
- 3 tbsp/ 20 g coconut flour
- ½ cup / 60 g all-purpose flour
- ¼ cup / 30 g minced walnuts
- ¼ cup / 50 ml milk
- 1 medium egg
- 1 teaspoon vanilla extract
- ⅓ teaspoon cinnamon
- ⅓ teaspoon nutmeg
- 2 tbsp/ 25 g butter, melted
- 1 tablespoon honey
- ⅔ cup/ 180 ml boiling water
Instructions
- Preheat oven to 360º F/ 180º C. Grease well a 1L baking dish.
- In a bowl combine grated apple, ¾ of the coconut sugar, half of the walnuts spices and vanilla. Whisk well with a rubber spatula. One by one add butter, egg and milk, stirring until combined.
- Gradually add coconut flour and all-purpose flour, carefully folding them in with the spatula, until absorbed.
- Spread the batter into the prepared baking dish and smooth the top with a spatula.
- In a cup combine honey with the rest of the coconut sugar and boiling water. Mix with a spoon and then pour gently on top of the pudding, using the back of a spoon to have the sauce fall gently and evenly.
- Bake for 30-40 minutes or until the top is firm when tested with a toothpick. There should be still liquid sauce remaining in the dish!
- Serve with the rest of the walnuts sprinkled on top.
Notes
- You can substitute the all-purpose flour with almond flour for gluten-free dessert.
- Use whole grain spelt or einkorn flour instead of all-purpose flour to make the pudding refine-ingredient free.
- Keep the leftovers in the fridge for 2-3 days. Reheat in the oven or in the microwave before eating it.
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