It’s custard apple season! These weird looking fruits can appear a little intimidating to those unaccustomed to them but they are nothing to be afraid of. Simply cut them in half and you can use a spoon to scoop out the creamy white flesh, being careful to not bite down on the easily found seeds. Custard apples are a good source of vitamin C and potassium and by using wholemeal flour & coconut sugar in this recipe there is increased fibre and a decreased Glycaemic Index. Making this recipe was the first time I had ever cooked with custard apples but it’s a great way to use up any of them that may be looking a little too ripe. Plus you could freeze slices and enjoy them well after custard apple season finishes.
125g coconut oil
2 ripe custard apples with flesh scooped out and seeds removed
¼ cup coconut sugar
1 teaspoon vanilla extract
1 ½ cups wholemeal self-raising flour
½ cup nut meal
1 teaspoon cinnamon