This is the perfect pudding for those nights at home after dinner when you feel like a little something sweet but need it to be quick and easy! Whip them up in no time at all and indulge in some delicious fruity goodness.

INGREDIENTS:

2 apples, peeled
1/2 cup coconut milk
1/4 cup coconut flour
3 eggs
4 tablespoons natural maple syrup
2 tablespoons coconut oil
1 teaspoon cinnamon

Drizzle natural maple syrup, optional

DIRECTIONS:

Pre-heat the oven to 180 degrees celsius and prepare 4 ramekins by greasing the dishes with olive oil. Peel and slice the apples and put aside.  Place all the other ingredients in a large bowl and whisk until combined. Add the apples to the batter, leaving four apple rings for the topping. Mix the apples through the batter. Pour batter into the ramekins, place an apple ring on top and place in the oven for 10 minutes.

Serve the pudding hot with a drizzle of natural maple syrup.

Preparation time 7 minutes
Cooking time 10 minutes
Serves 4

For more great recipes by Gold Coast local Caralee Caldwell, check out her page here.

There’s nothing better than a sweet, mid-morning treat to boost your spirits. These muffins are absolutely delicious, healthy and so easy to whip up.

INGREDIENTS:
1 cup dried dates
2 ripe bananas
1⁄2 cup coconut flour
2 teaspoons of cinnamon
1 teaspoon of baking soda
Pinch of salt
5 eggs
2 tablespoons of coconut oil
1⁄2 cup of water
1 teaspoon of coconut oil (for greasing muffin pans)

DIRECTIONS:
Preheat the oven to 180 degrees celsius and grease a medium sized 12-hole muf n pan with coconut oil. In the food processor, process the dates and coconut our until it is nely blended. Add the bananas, cinnamon, baking soda and salt; process until combined. Then add the eggs, coconut oil and water, and process until well combined. Pour the batter into the muffin pans and place in the oven. Bake for 20 minutes or until they spring back when you press on the top of them. Top with fresh banana or serve plain.

MAKES 12 MUFFINS

For more great recipes by Gold Coast local Caralee Fontenele, check out her page here.

Apparently Christmas in July came about because our European settler friends weren’t keen on celebrating in 40 degree heat and not a snowflake in sight. Us Aussies though are up for a feast t any old time so Christmas in July it is! Here’s a healthy Christmas Cake to jump start the festivities.

INGREDIENTS
1 cup almond meal
1 cup dried dates
2 tablespoons coconut flour
2 teaspoons ground cinnamon
½ teaspoon ground ginger
½ teaspoon ground nutmeg
1 teaspoon baking soda
1 tablespoon orange zest
Pinch of salt
3 eggs
2 tablespoons apple cider vinegar
2 tablespoons olive oil
2 tablespoons chia seeds
½ cup water
½ cup chopped prunes
½ cup chopped apricots
½ cup chopped figs
½ cup chopped brazil nuts
½ cup orange juice

INSTRUCTIONS
Pre-heat the oven at 180 degrees celsius and line a square cake tin with baking paper. To start, soak the chia seeds in the ½ cup of water and set aside. In a separate bowl soak the prunes, apricots and figs in the ½ cup of orange juice. In a food processor place the almond meal and dried dates, process until finely ground down and combined. Add the other dry ingredients including the coconut flour, cinnamon, ginger, nutmeg, baking soda, orange zest and salt. Process together until combined. In a small bowl whisk the eggs, apple cider vinegar, olive oil and soaked chia seeds. Add the wet mixture to the dry mixture and blitz in the processor until combined. Finally add the fruit that has been soaking in the orange juice and the Brazil nuts. Mix gently to combine the nuts and fruit into the cake mixture. Scrape the mixture into the cake tin and place in the oven for 40 minutes or until a skewer comes out clean. Remove the loaf from the oven allow to cool down.

For more great recipes by Gold Coast local Caralee Caldwell, check out her page here.