I ask you, what goes better together than apples and cinnamon? Definitely one of my favourite taste sensations.
This recipe is a popular choice in our home, as well as with clients. It is an example of a ‘Shifted’ recipe. It is adapted from a recipe in one of my favourite cookbooks “Silver Platter” by Daniella Silver and Noreen Gilletz. You can make muffins or a ‘cake in a pan’.
What you need:
6 large apples, cored, peeled and thinly sliced
1 tbsp ground cinnamon
1 tbsp coconut sugar or xylitol
1 tbsp almond flour
3/4 cup coconut sugar or xylitol
1 cup apple sauce
2 tsp vanilla
2 1/2 cups almond flour / meal (or your favourite flour)
3 tsp baking powder (aluminum free)
1/4 tsp sea salt
1 tsp cinnamon
1/8 cup water
What you do:
- Pre-heat oven to 350
- Add muffin liners to muffin tins, or coat a 9 x 9 pan with coconut oil
- Filling: In a large bowl, combine all filling ingredients.
- Batter: In a medium sized bowl, beat eggs with sugar, apple sauce and vanilla.
- In a separate medium sized bowl, combine almond flour, baking powder, salt and cinnamon. Stir to combine.
- Add half of flour mixture to wet mixture. Blend in water, followed by the rest of the flour mixture. Mix well until combined.
- Fold in the apples, using a rubber spatula.
- Fill muffin cups 3/4 full or pour into greased baking pan.
Muffins: Bake for 30 minutes until nicely browned on top. Makes about 2 dozen muffins.
Cake: Bake for 50-60 minutes.