Gluten free | dairy free | refined sugar free
Leave behind the refined flours and sugars because we have got you covered with these gluten free, dairy free, refined sugar free apple cakes. These little cakes were a staple in the cafe, whipped up quickly in the mornings using fresh local organic eggs from the farm across the river. The perfect little treat for gluten sensitive people with texture similar to a friand. Best served fresh with a dollop or coconut yogurt or cream and if you are feeling like a little extra sweetness, dust with icing sugar.
2 large apples
2tbs panela or coconut sugar *optional
2 cups almond meal
2 eggs
1/4 cup olive oil *mild flavour
1/4 cup maple
1tsp vanilla
1tsp baking powder
1/2 cup frozen or fresh blueberries
zest of 1 lemon
mixed of chopped dried fruits and nuts for garnish *optional
1. Preheat oven to 160°c and line either a 6x mini loaf tray, 6x large muffin tray or 12x mini muffin tray with baking paper.
2. Chop the apples in half, remove the core and dice into small cubes. Place in a large mixing bowl and sprinkle with panela or coconut sugar (if using) and set aside.
3. Mix the almond meal, eggs, olive oil, maple, vanilla, and baking powder in a food processor, mixer or by hand until combined and smooth.
4. Add the mix to the apples and gently fold to combine, then add the blueberries and lemon zest and gently fold through.
5. Spoon mixture evenly into lined tray and sprinkle with garnish of choice.
6. Bake for 35-45 minutes or until dark golden brown on top.
7. When cool, store in an airtight container in the fridge for 4-5 days. Best served fresh with coconut yogurt or cream.
R E C I P E N O T E S
- Swap maple for honey or rice malt. Use a pure 100% maple to ensure you're not getting unexpected added sugar.
- Swap blueberries for chopped dates and add some cinnamon or apple pie spice.
- Baking times can vary from 30 - 50minutes depending on tray size and oven size. Ready when dark golden on top.
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