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.

INGREDIENTS
1⁄2 cup fresh or frozen berries (defrosted)
2 eggs
2 tablespoons of coconut milk
1⁄2 teaspoon of coconut oil
Sprinkle of cinnamon
Sprinkle of nutmeg
Drizzle of honey
Berries to garnish (optional)
Coconut yoghurt (optional)

DIRECTIONS
In a small bowl, whisk the eggs, coconut milk and a sprinkle of cinnamon and nutmeg until combined. Heat the coconut oil in a small pan over a medium heat on the stove. Pour the whipped egg mixture into the pan. As the edges cook, shift the egg into the centre, letting the runny egg mixture run out to the edge of the pan. Place the berries on top of the egg in a line through the centre of the egg and let the egg set. Fold over each side of the egg on top of the berries. Slide the omelette out onto a plate and top with fresh berries, coconut yoghurt and a drizzle of honey.

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