Apple Pudding Pots

apple pudding potsA quick winters pudding – hot, apple-y goodness.

From Caralee Caldwell’s “Real Food Everyday” recipe book.

2 small red apples
1/2c coconut milk
1/4c coconut flour
2 eggs
4 Tblspns maple syrup or rice malt syrup
2 Tblspns melted coconut oil or butter
1 tspn cinnamon

Preheat the oven to 180 degrees
Grease 4 ramekins
Core the apples and slice off four thin apple rings. Finely dice (or grate), the rest of the apple.
Put all the other ingredients into a bowl and whisk together. Add the diced apple and mix through.
Pour the batter into the ramekins.
Put an apple ring on top of each one.
Cook for 10 minutes until puffed up, golden and just set.
Drizzle with maple syrup and serve with my favourite Raglan Coconut yoghurt “vanilla bean”

PS: A few changes to the original recipe here. I’ve left the peel on the apple, and used only 2 eggs (the original recipe called for 3). I think our eggs are bigger than shop bought! The butter option is mine too :).