Okay so I’m sure you knew this was coming.
This is really, really delicious!
The texture is great too- I am a huge fan of coconut flour- and I’ve recently began to use Nutiva Coconut Flour, and absolutely love it! It has a gritty texture which I love, and sweet taste as well. It is super absorptive, so its great in my pudding cake recipes, or pretty much in everything I cook.. 🙂 Be careful though- it has a ton of fiber! You feel full really quickly after eating it! And another thing- it’s super low in calories- 18 g (about 2 tbsp) has only 45 calories! That’s significantly less than the previous Edwards & Son’s Coconut Flour I was using previously- which has 70 calories in the same amount. So I’m down with Nutiva for that as well, in addition to the fact that I think the flavour and texture are superior 🙂
Kabocha Coconut Pudding Cake
300g kabocha- cooked and cubed (or winter squash of choice, pumpkin or sweet potato)
60 g (6 T) coconut flour
2 cups egg whites
1-1 1/2 tsp guar gum
20-30 g stevia granular, to taste (or sweetener of choice)
1 tsp vanilla
2 tsp baking powder
1/2 tsp salt
2-4 cups tea, room temperature
optional add ins- coconut flakes, dried fruit, nuts etc
1. Measure your kabocha into your food processor. Add eggwhites and combine. (Alternatively you can do this with beaters)
2. Combine your dry ingredients and add.
3. Add tea to a thin batter consistency. The more tea the less cakey it will be.
4. Pour into a square pan and bake in the oven at 350 for 30-35 minutes. Alternatively, you can cook in the microwave for 5-10 minutes. If baking in a jar, it will take less time, 15-20 minutes depending on your oven and size of jar.
Makes 4 generous servings. *Note- although cute- the jar pictured is like 1/4 of a serving… so don’t think you end up with nothing here- ha!
Alternatively you can cook in the microwave- I find a plate works best- bowls overspill too easily for me. But you could use a bowl if you have one that’s big enough. It takes 10-15 minutes, flipping once halfway.