Hello! I know I haven’t been posting as much now that I am trying to figure out FUN, tasty recipes that take into account my food preferences and now intolerances! But I have been cooking and baking and finally have a recipe I really want to share with you.
I wish I remembered where I found it, but I bet I was inspired by this recipe
It is gluten-free, vegetarian and can be made vegan. Although if you are on a low-fat diet, I would run the other way! It’s made with healthy fats, but I know some people get a little nervous around fat.
Okay, not the prettiest cake you’ve ever seen, but it’s quite tasty so stick with me here!
I wanted to follow the recipe exactly since I am soooo new to gluten-free baking. I really want to try some new things the next time I make it though.
First, let’s get all of our ingredients out. You’ll need:
1 apple (peeled, cored, chopped)
2 tablespoons orange juice
1 cup almond butter
¼ cup honey
1 tablespoon vanilla
2 tablespoons cinnamon (yes, two full tablespoons!)
½ tsp salt
The recipe called for almond butter, but I had peanut butter so I used that instead. I definitely want to try it next time with almond butter.
I’m thinking of replacing the honey with applesauce since I like the consistency of baked goods made with applesauce. Or even an overripe banana.
To lower the calories you can replace the two eggs with four egg whites.
To make it vegan replace eggs with flax eggs (and definitely replace the honey.)
I ALWAYS leave out salt because I don’t like it, but I added it this time because I’m not really sure what its purpose is and I didn’t want the cake to be messed up just because of that. Not sure whether to keep adding it or not!
Okay, now that you have a mess of ingredients depending on your own preferences and dietary needs, let’s make a mess!
Preheat oven to 350 degrees.
In a food processor (or blender or whatever you like to use) combine the apple, orange juice and your favorite nut butter.
Pulse until blended.
Then add in the honey (or applesauce or overripe banana), eggs (or flax eggs), vanilla, cinnamon and salt (if desired). Pulse until combined and blend until velvety smooth.
Resist urge to dive face in to lick the bowl clean.
Pour batter into a 9-inch pie plate sprayed with nonstick spray.
Bake for 30 minutes or until a toothpick comes out clean.
Let cool before slicing (if you are patient and can do things like that).
When I had it fresh from the oven I thought it needed some sort of frosting or whipped topping. I hadn’t thought ahead so I ate it without. The next day my husband and I had some that was left over and it was perfect! Nothing extra needed. I’ll definitely try to remember to make it a day in advance! Then again, there’s that whole patience thing again….We’ll see!
This is the first recipe I am entering into SparkRecipes.com I have never done that before, so if you want to know the full nutritional breakdown of this recipe click this link: recipes.sparkpeople.com/
That’s all I have for you today. Now I’m going to go finish my snack, because you know what is ALWAYS gluten free?
Honeycrisp Apple = Love!