6 large Granny Smith apples, peeled and thinly sliced
¾ cup coconut palm sugar (or pure maple syrup)
1 ½ cups finely ground almond flour
¾ cup arrowroot starch (or fine brown rice flour, or tapioca starch)
1 ½ teaspoons baking soda
1 teaspoon sea salt
2 teaspoon ground cinnamon
½ teaspoon ground nutmeg
2 teaspoons pure vanilla extract
3 large eggs (or ½ cup applesauce—cake will be very moist)
¾ cup organic grass-fed butter (melted) or ghee
½ cup finely chopped walnuts (optional), or pecans
Preheat oven to 350˚F. Grease a 9” or 10” springform pan with butter or coconut oil. Set aside.
Throw all the ingredients into a large mixing bowl. Mix with a big wooden spoon until everything is coated and uniform. You can kind of crunch up the apples, too, which will release the juices.
Pour it into the prepared pan and bake 45 minutes to an hour, until the top is golden brown and the center is moist-set. Serve warm with a dollop of whipped cream, or chill and serve cold. Makes a great simple dessert or even a healthy breakfast!
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The entire contents of this website are based upon the opinions of Dr. Justin Marchegiani unless otherwise noted. Individual articles are based upon the opinions of the respective author, who retains copyright as marked. The information on this website is not intended to replace a one-on-one relationship with a qualified health care professional and is not intended as medical advice. It is intended as a sharing of knowledge and information from the research and experience of Dr. Justin and his community. Dr. Justin encourages you to make your own health care decisions based upon your research and in partnership with a qualified healthcare professional. These statements have not been evaluated by the Food and Drug Administration. Dr. Marchegiani’s products are not intended to diagnose, treat, cure or prevent any disease. If you are pregnant, nursing, taking medication, or have a medical condition, consult your physician before using any products.