|250 ml||coconut milk — or coconut cream|
|45 ml||Goldcrest Pure Honey — raw|
|lemon — zested|
|3 cm||fresh ginger — peeled|
|1||each cinnamon stick and star anise|
|400 g||apples — cored, peeled and chopped|
|orange — zest and juice|
|100 g||almonds — whole|
|125 ml||desiccated coconut|
|5 ml||Robertson's bicarbonate of soda|
|salt — just a pinch|
|5 ml||psyllium husk|
|45 ml||honey — raw|
|30 ml||butter — or olive oil|
|125 ml||coconut milk|
|15 ml||apple cider vinegar|
|to serve — to serve|
|edible flowers and fresh fruit (optional)|
Preheat the oven to 180°C. Grease 12 hollows of a silicone muffin mould well with non-stick spray and put it on a baking sheet.
Sauce: Put all the ingredients in a saucepan and simmer for 40 minutes or until the sauce is fragrant and slightly thickened.
Pudding: Put the apples, orange zest and juice in a saucepan or pot and cook until the apples are soft but not mushy.
Use a food processor to finely chop the almonds and desiccated coconut – it should form a coarse flour. Transfer it to a bowl, then add the bicarbonate of soda, salt and psyllium husk.
In a separate bowl, whisk the honey and eggs together until light and creamy.
Heat the butter or oil in a saucepan, then add the coconut milk and vinegar. Stir.
Mix the coconut milk mixture with the flour mixture, then take turns to fold the egg mixture and apple mixture into the coconut milk and flour mixture. Mix well.
Transfer to the prepared muffin mould and bake for about 25 minutes or until golden brown and done. Leave to cool slightly, then transfer to a plate.
Prick holes in the lukewarm puddings and pour some of the sauce over. Leave to absorb.
To serve: Garnish with edible flowers and fresh fruit (if using) and serve with the
rest of the sauce.