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!
Content on this website is not considered medical advice. Please see a physician before making any medical or lifestyle changes.
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