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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

 

 

Danish Strawberry Cinnamon Pudding

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Oh how I love strawberries! "But, it's fall!" you say. No matter! Pull out those frozen strawberries you tucked away from when you went to the you-pick farm this summer. Didn't make it to the farm? No worries, pick up some yummy frozen strawberries in the freezer section at the store. 

This makes a quick, elegant and very impressive dessert that you can make ahead for guests. You can put it in small ramekins, pretty wine glasses, martini glasses, dessert bowls, or you may choose to chill the mixture in one large bowl and serve it into individual bowls. 

Another amazing thing about this delicious dessert is that it only has only 1 1/2 teaspoons of sugar per serving! That is awesome! Ideally we should only consume 6-9 teaspoons or fewer per day, so this makes a great dessert to enjoy! 

Danish Strawberry Cinnamon Pudding: 

Adapted from the book: The Cooking of Scandinavia by Dale Brown.

Makes 4-6 servings depending on the size of the dessert cups.

Frozen Strawberries, thawed (about 3 cups- will make 2 1/3 cups pureed berries. I would recommend having extra strawberries on hand to add in until you have the desired 2 1/3 cups of strawberry puree) 

2 tablespoons organic sugar

2 tablespoons arrowroot starch

1/4 cup cold water

3/4 teaspoon ground cinnamon

Optional: Serve with whipping cream or coconut milk poured over. 

1. Thoroughly thaw the strawberries. Then, place the thawed berries into a food processor or blender and blend them until they form a puree. Measure out the puree until you have 2 1/3 cups. 

2. Mix the arrowroot starch together with the cold water in a small bowl. Set aside near the stove. 

3. Place the berry puree and 2 tablespoons sugar along with the ground cinnamon into a medium saucepan over medium high heat. Bring to a boil while stirring constantly. This will take a few minutes. Then, add in the arrowroot starch/water mixture. Stir and bring the mixture to a simmer, not a boil. Take off the heat. 

4. Pour into a serving bowl or into individual bowls or glasses. Chill for 2 hours before serving. 

Enjoy! 

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.