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
|Prep time||5 minutes|
|Cook time||50 minutes|
|Total time||55 minutes|
- 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
|Preheat the oven to 350 degrees. Whip maple syrup, butter, eggs and vanilla together until well combined and creamy.|
|In a separate bowl, combine coconut flour,salt, nutmeg, clove, and cinnamon.|
|Add the dry ingredients to the wet ingredients and stir well. Stir in the shredded apples.|
|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.|