apples

Apple Pear Cinnamon Spice Almond Cake

    A delicious slice of Apple Pear Cinnamon Spice Almond Cake

 

A delicious slice of Apple Pear Cinnamon Spice Almond Cake

I love looking at old cookbooks and food magazines. In one of my Scandinavian cookbooks a recipe appeared for an apple almond cake. It looked good, but it seemed as if it lacked a certain spark. There were no spices or other flavors other than the almonds and apples. I decided to spice up this recipe and give it a try! 

It just happened that my mom gave me some small apples and pears from their orchard, so I quickly peeled those and put them in some water and honey to poach with some cinnamon sticks, whole cloves and honey. This sure made the house smell heavenly! Yum! 

    The Apple Pear Cinnamon Almond Cake right out of the oven! Yum!  

 

The Apple Pear Cinnamon Almond Cake right out of the oven! Yum! 

 

It turns out that my changes to this recipe were spot on, and I love the almond flavor along with the soft apples, pears and spices. It is delightfully gluten free just as it is and so yummy! My son and I both enjoyed a slice after he came home from school yesterday. 

I hope that you enjoy making this lovely fall dessert for the ones that you love. I imagine that this dessert may be made dairy free by using a vegan margarine instead of the butter (just watch to make sure there isn't a high water content in the margarine) or some coconut oil. 

Apple Pear Cinnamon Spice Almond Cake: 

Serves 6-8

9 inch ceramic or glass  pie plate

Poached apples & pears: 

2 cups water

3 cinnamon sticks

5 whole cloves

1/4 orange

2 tablespoons lemon juice

1/2 cup honey

4 small apples, peeled, cut in half and cored

3-4 small pears, peeled, cut in half and cored

Note:  You may have extra poached fruit leftover, you can save it & eat it for a yummy snack! 

1. Place water, honey, lemon juice, juice of the 1/4 orange and the actual 1/4 orange, apples, pears, cinnamon sticks and whole cloves into a large saucepan. Bring to a boil. Then, simmer on medium-low heat for 6-8 minutes, until the pears and apples are tender. Set aside to cool. 

Batter for Top of Cake: 

1/2 cup softened butter

2/3 cup sugar

3 egg yolks

1/2 cup almond flour

2 teaspoons lemon juice

1/2 teaspoon cinnamon

1/4 teaspoon cardamom

1/4 teaspoon nutmeg

 

3 egg whites

pinch salt

 

1. Grease a 9 inch ceramic or glass pie plate with softened butter. Heat the oven to 350F.

2. In a stand mixer, beat the butter until soft and light. Slowly add in sugar and beat to combine. Add in egg yolks one at a time and mix well. Mix in the almond flour, lemon juice and spices. Set aside. 

3. In a separate bowl, place the egg whites and pinch of salt. Using a hand mixer, beat the egg whites until they form stiff peaks. 

4. Mix in 2-3 tablespoons of the egg white mixture into the butter-almond mixture. Then, gently fold in the rest of the egg whites. 

5. Place the pear and apple halves in the bottom of the pie plate. Place them core-side down. Then, using a rubber spatula, spread the almond mixture on top of the fruit. 

6. Place on the middle rack of the oven. Bake for about 20 minutes or until golden brown on top. Let cool before serving. 

If you love fall desserts, pass this on to an apple-pear loving friend! 

Trista

 

 

Apple Cinnamon Overnight Oats

Apple Cinnamon Overnight Oats

Wow! I am overjoyed with the bumper crop of apples I have had this year! It has been simply amazing how many large bowls of apples have come off of my small dwarf apple tree this year. I am still making applesauce and apple slices for pies to freeze but I had to find other ways to use these beautiful apples as well. 

I love oats! I have to admit that I ate a lot of oatmeal growing up and after I grew up I decided that I would take a break from oats for a while, but now I am back. I have discovered how wonderfully versatile and healthy oats are and I just love all of the different ingredients you can add to oats to make your breakfast a star! 

I know that you will just adore these oats! Let me know how you like your oats in the comments below! :) 

Apple Cinnamon Overnight Oats: 

4-6 servings

2 cups gluten free overnight oats

1 teaspoon cinnamon

1/4 teaspoon nutmeg

1/4 teaspoon salt

1/2 cup applesauce

4 tablespoons pure maple syrup

2 cups coconut milk

1 apple: peeled, sliced thinly, then chopped into small pieces. Saute in: 1 tablespoon coconut oil, 1 teaspoon cinnamon 1 tablespoon maple syrup- (saute over medium heat for about 4-5 minutes until apples have softened a bit) 

Mix all of the ingredients together, including the sauteed apples and let sit 6-8 hours in the refrigerator, covered or overnight. You may eat these oats cold or heated up with additional coconut milk, nut milk or soy milk. 

Cinnamon Applesauce Cakes

Cinnamon Applesauce Cakes

 

 

What wonderful timing! While my son and I were visiting my parents the other day, my mom told me about a wonderful apple cake recipe that she had found. It was a moist loaf cake with raisins added in. I decided that I would take this recipe and convert it to gluten free/dairy free and also at the same time add my own flair to it. It was a big success! 

Even my husband, who usually doesn't care for apple desserts, really enjoyed these cakes! I love the addition of the sauteed apples instead of the raisins and I think that cakes should always have a decorative topping that really makes it special and makes the ingredients shine. I prefer my decorating to be more rustic and so I used the sauteed apples on top. 

I hope that you enjoy these cakes soon! Let me know how you like them in the comments below. 

Cinnamon Applesauce Cakes: 

1/2 cup coconut oil

1 cup coconut sugar

1 cup applesauce, unsweetened

1 1/2 cups gluten free flour

1 teaspoon  xanthan gum

1 teaspoon baking soda

1 teaspoon ground cinnamon

1/2 teaspoon ground cloves

2 cups sauteed apples, divided. (Peel apples, slice thinly and chop finely into small pieces. Heat 2 tablespoons of coconut oil in a small skillet over medium heat. Add in the apples, add in honey to taste and about 1 teaspoon cinnamon. Saute this mixture until the apples are soft- about 5-7 minutes. Set aside to cool before adding to the batter and as a topping.)

1. Grease a 12 cup muffin tin with coconut oil. Heat the oven to 350F. 

2. Cream coconut oil in the bowl of a stand mixer fitted with a paddle attachment. Add in coconut sugar, mix and beat until smooth. 

3. Add in applesauce and mix together. 

4. Sift together the gluten free flour mix, xanthan gum, baking soda and spices. Add to the batter and mix. 

5. Add in 1 cup of the sauteed apples and reserve the other cup for the topping. Mix together. 

6. Divide the batter between the 12 muffin cups. Bake for 15-20 minutes or until a toothpick inserted in the center of the cakes comes out clean. Let them cool and top each cake with sauteed apples. 

Enjoy! Hope you enjoy these yummy fall cakes! Let me know in the comments who you plan on serving these to. 

 

Apple Cider Cinnamon Oat Pancakes

Apple Cider Cinnamon Oat Pancakes

Fall is here and I am going crazy for apples! Fresh apples, cooked apples, apple cider, apple syrup- it is all so delicious! Don't you think? I love to eat apples all year-round but there is something really amazing about the fall apple harvest season. I see more varieties available and I love to combine them into my recipes. 

These apple pancakes are simply scrumptious! It really helps that breakfast is my very favorite meal of the day. I love to wake up early, have a great breakfast and then hit the ground running into my chores, tasks and activities for the day. What is your most favorite meal of the day? Do you look forward to breakfast with lots of anticipation? If so, these are for you! 

I encourage you to make a batch of these apple pancakes. You may choose to just make the pancakes, or to make the syrup and compote too- either way- you'll be pleased! 

Apple pancakes also keep really well in the refrigerator so you can make a batch and bring them out each morning to enjoy. Happy fall and happy apple tasting! 

Apple Cider Cinnamon Oat Pancakes

Makes about 10-12 small pancakes

Pancakes: 

1 3/4 cups coconut milk

1/4 cup apple cider

1 1/2 cups gluten free oats

1 cup gluten free flour mix

2 1/2 teaspoons baking powder

1 teaspoon xanthan gum

1 teaspoon cinnamon 

1/4 teaspoon nutmeg

1 teaspoon salt

2 tablespoons organic sugar

2 eggs, beaten

1/3 cup olive oil or coconut oil (melted) 

1 cup of the apple compote (recipe below) 

+ extra coconut oil for griddle

1. In a medium bowl mix together the coconut milk, apple cider and oats. Set aside to soak while you mix together the dry ingredients. 

2. Sift the gluten free flour, baking powder, salt, cinnamon, nutmeg, sugar and xanthan gum in a separate bowl. 

3. Add the olive oil (or melted coconut oil) and beaten eggs to the oat mixture. Stir well. Add in the flour mixture and mix together. Gently stir in the 1 cup of the apple compote into the pancake mixture. 

4. Heat up an electric frying pan/griddle or heat a frying pan/griddle on the stove over medium heat. Add in coconut oil to grease the pan. Make sure the pan is coated with the oil. 

5. Drop the pancake batter by 1/4 cupfuls onto the griddle/frying pan. Flip the pancakes over when bubbles appear around the edges. Cook until each side is golden brown. Top with a spoonful or two of apple compote and the apple cider syrup. Enjoy! 

 

Syrup: 

1 cup apple cider

1/4 cup pure maple syrup

1 teaspoon cinnamon

1 teaspoon tapioca flour (optional for thickening syrup) 

1. In a small skillet pour in the apple cider. Simmer on medium heat until the cider has reduced by about half. 

2. Add in the maple syrup and cinnamon. Simmer and stir until the mixture thickens a bit. At the end you may choose to add in 1 teaspoon of tapioca flour to thicken the syrup. If the flour forms little lumps in the syrup you can strain those out by pouring the syrup into a fine mesh strainer set over a small bowl. Set the syrup aside. 

 

Apple Compote: 

You can always double this recipe if you want large amounts of compote on top of each pancake/pancake stack. 

2 peeled and finely chopped apples (I like to use Granny Smith) 

2 tablespoons coconut oil

1 teaspoon cinnamon

1/2 teaspoon nutmeg

 

1. In a large skillet, melt the coconut oil over medium heat. Add in the apples, cinnamon and nutmeg. Cook and stir until the apples are quite soft. Cool, then add one cup to the pancake batter and save the rest for topping the pancakes. 

Enjoy!