Baked Apple Bread(less) Pudding {gluten free, dairy free, refined sugar free}

baked apple breadless pudding


Sometimes I get an urge to pop in the kitchen and make something indulgent. When that happens I don’t want to take the time to soak my grains and I don’t want to feel guilty for feeding my family something that is going to be hard to digest. That’s when I break out the coconut flour.

Coconut flour is one of the only flours I use for gluten-free baking.  I am a little weary of nut flours because you can run into the same problem as wheat with having to make sure it is properly soaked. I also am not comfortable with eating large amounts of nut flours because it’s not natural to consume that many nuts.  There is debate about whether coconut flour contains phytic acid, but because it only takes a little bit of coconut flour to make a whole recipe, I feel more comfortable with that option.

This recipe was the result of wanting to treat my family to something dessert-like for breakfast. I think it could serve as breakfast or dessert. The tartness of the apples, the hint of sweetness from the maple syrup, and the moist, bread-like consistency create a delicious combination that my whole family LOVED.  Everyone went back for seconds.  We topped it with a dollop of grass-fed butter and paired it with some yogurt. Mmmm!

Some notes about the recipe:

  • It can be hard to tell when it’s done baking because it is supposed to be very moist, not dry like most baked goods.  Check it with a tooth pick; the tooth pick should come out clean when it is done.
  • To make it dairy free, use coconut oil instead of butter.
  • To make it dessert, serve warm with a scoop of vanilla ice cream. 🙂

Apple Bread(less) Pudding

Serves 4
Prep time 5 minutes
Cook time 50 minutes
Total time 55 minutes
Allergy Milk
Dietary Gluten Free
This baked apple breadless pudding is gluten free, dairy free, and refined sugar free. It is a great way to usher in the fall and can be eaten for breakfast or dessert.


  • 5 Granny Smith Apples (peeled and shredded)
  • 1/4 cup coconut flour
  • 4 eggs
  • 1/4 cup honey or maple syrup
  • 1/4 cup butter (use coconut oil to make dairy free)
  • 1 teaspoon vanilla
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon unrefined sea salt
  • 1/4 teaspoon nutmeg
  • 1/2 teaspoon cinnamon
  • dash clove


Step 1
Preheat the oven to 350 degrees. Whip maple syrup, butter, eggs and vanilla together until well combined and creamy.
Step 2
In a separate bowl, combine coconut flour,salt, nutmeg, clove, and cinnamon.
Step 3
Add the dry ingredients to the wet ingredients and stir well. Stir in the shredded apples.
Step 4
Pour into a greased 1.5 quart casserole dish and bake for 50 minutes or until a fork inserted in the middle comes out clean.

Leave a Reply

    • Hi Barbara,
      I checked my dishes and they only give quarts, it looks like an 8×8 baking dish holds 2 quarts so that would probably work for this recipe. I hope that helps! 🙂

    • You could probably just omit the honey. I would think with all the apples already in the recipe, the applesauce may be overkill. You could sweeten it with maple syrup instead or leave out the sweetener altogether and just let the apples do all the talking. 🙂

  1. I made this last night using honey as the sweetener and it is delicious! So moist and the texture reminds me a lot of bread pudding! You’re a genious! I was using our own apples, which are tiny, so had to guess at how many cups five Granny Smiths’ worth of shreddings would be. I ended up using a very packed four cups and it came out very nicely. Even our gluten eaters in the family enjoyed it! Thanks again!

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  6. This is hands down the best coconut flour baked good I’ve tried (and I’ve tried a lot). Since it’s not trying to be a bread, you don’t need much coconut flour and it doesn’t leave you with “just swallowed a mouthful of sand mixed with glue” that coconut flour breads give me. I never peel the apples, and use fugi or gala instead of the granny smith so I can cut the sweetener down a little. I play with the spices sometimes too, mix and match cinnamon, nutmet, clove, allspice, ginger, cardamom… it’s all yummy. I grate the apples with the disc is my food processor, and I usually double the recipe and make it in a 9×13 so it lasts my family of 6 two breakfasts. 🙂 Thanks for this!

  7. My family and I love this recipe! Thank you. I would like to bake this up and take it with us on a camping trip. Does it need to be refrigerated or should I freeze it?

    • That is such a great question and I really don’t know the answer. I have never tried freezing it. It probably should be refrigerated though. If you do try freezing it, you will have to let me know how that worked out for you!

  8. Would this recipe be completey different with diced apples rather than shredded ? I really like being able to have the chunks of apple to taste

    • I think it would. However, you could dice an extra apple and toss it into the mix and that way you would still have the “bread-like” pudding consistency and the chunks of apples.

      • thanks for such a fast response ! I’ve tried making many gluten free sugar free apple desserts and havent had any come out to the right consistency with moistness, maybe I should just follow this to a tee as people have been saying it’s moist, I’m dairy free do you think using the coconut oil will take away from the moistness? I have earth butter spread but not sure how that will work

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  12. Excellent recipe! We’ve made this maybe 20 times so far. It reminds me of my grandmas old fashioned apple cake, which I can’t eat on paleo. I’ve used 4 big apples with success. Also, because I’m trying to imitate my grandmothers cake I add allspice and cloves.

  13. I’m back to say again how much we love this recipe! Last night I subbed coconut milk for the honey/maple syrup and we both couldn’t believe how we didn’t miss the sweetener! Only left it out because trying no added sugar this month. Figured the coconut milk would make up for any loss in moisture. It worked! One of our favorite recipes ever. Thank you!

  14. This recipe has been a real crowd-pleaser and people are surprised to learn it is also gluten free. I have experimented with sweeteners such as honey, agave, molasses, golden syrup, raw cane sugar, stevia all of which work well in smaller quantities. I usually don’t shred the apple, rather chop it into very small pieces, which gives it delightful little bursts of apple flavour and texture. Cheers for the lovely recipe 🙂