Kabocha Coconut Pudding Cake (in a jar!)

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Okay so I’m sure you knew this was coming.

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This is the “kabocha and coconut” blog after all!

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This is really, really delicious!

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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 :)

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Kabocha Coconut Pudding Cake

Ingredients:
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

Method:
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!

kc

_MG_0312Dry ingredients_MG_0318

Add egg whites. _MG_0315

Blitz!_MG_0320

I used Bengal Spice tea- so delicious!_MG_0319

And Nutiva Coconut Flour_MG_0321

Add dry ingredients, blitz._MG_0322Brewed tea

_MG_0326 Add to your mixture, so you get something like a thin batter.

_MG_0325Pour into cute jars or baking pans. It makes a generous amount, so you will probably have to use pans._MG_0329Make sure you leave room for the eggs to rise

_MG_0330How it looks when its done:_MG_0333

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._MG_0331

_MG_0338Top with desired toppings- I used frozen blueberries, and enjoy!

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_MG_0356So what are you waiting for? Try it today! Will you use a cute jar?



 

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