Recipe: Apricot Sponge Pudding
This Apricot Sponge Pudding reminds me of the American dish Peach Cobbler. This version is grain-free, contains no refined sugar and is GAPS legal.
Recipe type: Dessert
Cuisine: English
Serves: 9
  • 2 pounds fresh (22-23), canned or stewed apricots, (or any stewed fruit)
  • ⅓ cup orange juice
  • 1 teaspoon coconut flour, packed
  • 1 teaspoon cinnamon
  • ¼ cup honey (sweeten to taste)
  • 3 tablespoons butter
  • 3 eggs
  • ⅓ cup honey
  • 1 teaspoon vanilla extract
  • 6 tablespoons coconut flour, packed
  • ½ teaspoon baking soda
  • 2 teaspoons apple cider vinegar
  1. If you are starting with fresh apricots, wash then pit. Cut into halves again and place into a heavy bottom pan.
  2. Cook on medium heat until the fruit softens and can be mashed with a potato masher.
  3. Add orange juice, honey, cinnamon and coconut flour.
  4. Allow to simmer on very low heat to thicken up slightly.
  5. Preheat oven to 350°F (180°C).
  6. Place butter, eggs, honey, vanilla extract into a mixing bowl.
  7. Use a whisk or hand mixer to thoroughly mix.
  8. Sift coconut flour and baking soda and whisk into the liquid ingredients.
  9. Spoon fruit into a buttered 8" square casserole.
  10. Pour batter over fruit.
  11. Bake for 30 minutes or until toothpick inserted in the middle comes out clean.
This recipes works best with an 8" square glass casserole dish.
Recipe by GAPS Diet Journey at