You can tell we’ve made the official transition into fall–even if it doesn’t exactly feel like it outside–when you see apple cider and bags of apples in the market everywhere. It is so much fun to dive into a crisp delicious apple; my personal favorite is to eat them sliced with a smear of almond butter and a sprinkle of sea salt.
Another perennial favorite is the apple pie. In the past, when I have baked an apple pie from scratch, my status in the household can only be described as goddess. Seriously. But apple pies take sooooo long to make. All the cutting of that butter wears on my wrists. And the pie (and all that work) is gone in just minutes. Oh and did I mention I can’t eat all that gluten?
But now, I want to present to you what I call “short cut to goddess,” or raw apple cake. I pulled out the recipe that was given to me by my mother-in-law and paleo-ized it a bit, so it is gluten and dairy free. I served it up for breakfast this week, and let’s just say the goddess crown is firmly on this head 🙂
The best thing about this recipe is that it is a total snap, and you only need three apples! It is baked in an 8 X 8 inch pan, and best served in small bowls because it isn’t firm, you can eat it with a spoon.
Enjoy!
Raw Apple Cake, aka Shortcut to Goddess
(Gluten-free & Dairy-free)
Mix together in a medium bowl:
3 medium apples, peeled and chopped up
1 egg
Add to it:
1/2 cup coconut oil (melted)
3/4 cup coconut sugar (you can use regular sugar if you like)
1/2 cup coconut flour
1/2 cup almond flour
1 1/2 teaspoon baking soda
1/2 teaspoon salt
2 teaspoons cinnamon
Stir it all together and put in a greased (I use sprayable coconut oil for my greasing) 8 X 8 inch pan. Bake about 40 minutes at 350 degrees, or until knife comes out clean. It’s pretty amazing right out of the oven!