A couple of years ago one of my subscribers on my Baking with Coconut Flour e-book newsletter took me up on my offer to share a recipe she had converted using my e-book Mastering the Art of Baking with Coconut Flour. Her name is Toni Imms and she lives in Australia. You can see her recipe and my GAPS legal tweaks here: Apricot Sponge Pudding
Toni said that she believes her recipe was originally from England, and when she did the conversion from wheat to coconut flour, she told me:
“The recipe is a family favourite and they like the coconut flour version just as much as the wheat one.”
I’ve been wanting to try some different varieties, and since strawberries were on sale, and I had apples in the fridge, this was the combination I decided to try. This also contains dates and pecans. It is really delicious!! And it fully GAPS legal. It is amazing to me what delicious desserts we can have while on GAPS.
Strawberry Apple Sponge Pudding
Fruit
- 1 pound fresh strawberries, hulled and sliced
- 1 pound Granny Smith apples, peeled, cored, sliced
- 6 Medjool dates, pitted and sliced into strips
- 1/2 cup pecans, chopped coarsely
- 1 teaspoon cinnamon
- 1/4 cup honey (sweeten to taste)
Topping
- 3 tablespoons coconut oil
- 3 eggs
- 1/3 cup honey
- 2 teaspoon vanilla extract
- 6 tablespoons coconut flour, packed
- 1/2 teaspoon baking soda
- 2 teaspoons apple cider vinegar
- Grease an 8″x 8″ casserole dish liberally with butter.
- Add the strawberries, apples, dates, pecans, cinnamon and honey to a medium sized heavy bottomed pot or skillet.
- Cook on medium heat until the fruit softens and the apple slices can be cut easily with a fork. This will take about 30 minutes.
- Allow to simmer on very low heat to thicken up slightly.
- Spoon fruit into the casserole dish.
- Preheat oven to 350°F.
- Place coconut oil, eggs, honey, vanilla extract into a mixing bowl.
- Use a whisk or hand mixer to thoroughly mix.
- Sift coconut flour and baking soda and whisk into the liquid ingredients.
- Add apple cider vinegar and mix quickly.
- Spoon batter over fruit., you’ll need to do this one spoonful at a time and carefully spread the batter over the top so that it covers all the fruit.
- Bake for 25-30 minutes or until toothpick inserted in the middle comes out clean.
- Fruit
- 1 pound fresh strawberries, hulled and sliced
- 1 pound Granny Smith apples, peeled, cored, sliced
- 6 Medjool dates, pitted and sliced into strips
- ½ cup pecans, chopped coarsely
- 1 teaspoon cinnamon
- ¼ cup honey (sweeten to taste)
- Topping
- 3 tablespoons coconut oil
- 3 eggs
- ⅓ cup honey
- 2 teaspoon vanilla extract
- 6 tablespoons coconut flour, packed
- ½ teaspoon baking soda
- 2 teaspoons apple cider vinegar
- Grease an 8"x 8" casserole dish liberally with butter.
- Add the strawberries, apples, dates, pecans, cinnamon and honey to a medium sized heavy bottomed pot or skillet.
- Cook on medium heat until the fruit softens and the apple slices can be cut easily with a fork. This will take about 30 minutes.
- Allow to simmer on very low heat to thicken up slightly.
- Spoon fruit into the casserole dish.
- Preheat oven to 350°F.
- Place coconut oil, eggs, honey, vanilla extract into a mixing bowl.
- Use a whisk or hand mixer to thoroughly mix.
- Sift coconut flour and baking soda and whisk into the liquid ingredients.
- Add apple cider vinegar and mix quickly.
- Spoon batter over fruit., you'll need to do this one spoonful at a time and carefully spread the batter over the top so that it covers all the fruit.
- Bake for 25-30 minutes or until toothpick inserted in the middle comes out clean.
Are you new to baking with coconut flour? Discover how to use this super food with my bestselling e-book Mastering the Art of Baking with Coconut Flour!
Welcome! I'm Starlene, 
