There are days when I don’t have complicated breakfast – I just want something easy, fast and tasty! And should it be healthy, vegan, gluten-free and sugar-free, and still be sweet? And what is easier and faster than pudding? That’s why I always have cornmeal in the kitchen cupboard. Some cooked semolina and fresh seasonal fruits – one of my favorite breakfast!

To make corn pudding, smooth as cream and without lumps, I use a trick. I mix cornmeal with cold water, heat the mixture on the stove with gentle stirring and it thickens gradually without forming lumps. I add coconut flour, which gives the pudding flavor of coconut milk and increases the fiber content. For sweetness of the cream I add agave syrup because it does not have an intrusive aroma and taste. I use natural peanut butter and carob flour /locust bean flour/ for the sauce, which are naturally sweet and give a chocolate feel. And the sweet red apples of the Fuji variety complement the sweetness of the pudding and contrast with the color of the sauce. Soft and tender cream with coconut flavor, crispy and juicy apple pieces, chocolate-flavored sauce and roasted peanuts – an inspiring start for a beautiful day!

Corn pudding with red apples

Course: Breakfasts, Desserts, Recipes










  • 140 g red apple sweet cut into cubes

  • Pudding
  • 80 g cornmeal

  • 50 g coconut flour

  • 500 ml. filtered water

  • 15 g agave syrup light

  • Sauce
  • 15 g peanut butter natural

  • 5g carob flour /locust bean flour/

  • 20 ml. filtered water


  • Weigh the ingredients for the pudding with a kitchen scale and put them in a saucepan. Stir until the dry ingredients are well mixed with the water.
  • Turn on the stove to the highest setting, put the pan and start to gently stir the mixture with a wooden spoon. The mixture begins to heat up and at the same time to thicken. Stir constantly until boiling and wait 2 minutes to boil. I turn off the stove and then remove the pan, setting it aside to cool slightly.
  • Weigh the ingredients for the peanut sauce in a bowl and mix gently until smooth.
  • I wash two medium apples, cut them and clean the seeds. I cut into cubes and stay in a plate. I do not peel the apples, because they are from our garden in the village, but if the apples are from the store, I always peel them!
  • Mix the corn pudding well in the saucepan and transfer it to two bowls. Arrange the apple pieces on top and pour over the peanut sauce.


  • Nutritional value per 100 g. product:
  • Energy value – 95.76 kcal.
  • Protein – 2.33 g.
  • Carbohydrates – 13.40 g.
  • Fat – 2.33 g. Fiber – 3.66 g.
  • Preparation time – 10 minutes