This year especially, I’ve taken the baking game up a notch. I’ve been having a blast experimenting in the kitchen with autoimmune paleo and paleo recipes that leave me feeling full and use fresh, real ingredients. There are a lot of things that make following the AIP and paleo diet difficult, but the hardest is the amount of gluten-free and seemingly healthy store bought foods that contain a slew of unhealthy ingredients. Which means that I’ve been cooking and baking almost everything I eat at home and have a TON of new recipes to share with you. SO EXCITING. Now if only I could catch up on sharing all of these with you. We’re getting there. It’ll be worth it. Promise.
It’s Fall in Chicago, which means I’m back to my usual habits of buying too many apples that I can’t eat before they get soft and rubbery and weird. Thanks to Imperfect Produce, I’m getting weekly deliveries of cheap produce that are fresh and amazing and show up directly at my door. I had an excess of 8 small apples that were on their way out (after already eating a ton) and was looking for the perfect recipe that matched up with where I’m at in the AIP testing process. Lo and behold, it didn’t exist in any of my internet searches which means it was time to hit the test kitchen. And that’s how this beautiful, paleo, gluten-and-dairy-free, apple goodness was created. Recipe is below!
Best Paleo Almond Apple Breakfast Cake
Ingredients
- 2 C Almond Flour
- 1/4 tsp Sea Salt
- 1/2 tsp Cinnamon
- 1/2 tsp Baking Soda
- 1/2 tsp Apple Cider Vinegar
- 1/4 C Melted Coconut Oil
- 1/4 C Maple Syrup
- 2 Eggs
- 1 tsp Vanilla Extract (from Mexico)
Apple Crumble Top
- 1/2 C Chopped Raw Pecans
- 2 C Chopped Apples (skin on)
- 1/4 tsp Cinnamon
- Drizzle of Maple Syrup
Directions
- Preheat oven to 350 degrees
- Cover a glass baking dish with parchment paper
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In a small bowl, mix together almond flour, baking soda, salt, and cinnamon; set aside
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In a large bowl, mix together melted coconut oil, apple cider vinegar, maple syrup, eggs and vanilla
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Slowly add the flour mixture and stir with a hand mixer until just combined (it will be thick) and add to the parchment paper covered baking dish
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In a small bowl, stir the pecans and apples with cinnamon until evenly coated and add the maple syrup until evenly combined and place on top of apple mix
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Bake for 40 minutes in preheated oven until a toothpick comes out clean (this may vary based on the oven type and temperature
- Allow the cake to cool on a wire rack and cut into squares. Enjoy with your morning cafecito or tea!
