 The Autumn season is now in full swing and that means we get to enjoy warming, spice infused and comforting foods. I love this time of year not only because all of my favourite vegetables come into season but also because I love when the trees change colour, the leaves fall onto the ground and we get to breath in the crisp clean air (well when it isn't grey and dreary here in the UK)
If you don't already know I love baking and finding healthy alternatives to share with my family, partner and my clients. I always bake using gluten free grains, coconut flour or ground nuts/seeds and substitute sugar with healthier alternatives including Maple Syrup, Raw Honey or Liquid Stevia. It just takes a bit of playing around to find a recipe that works, sometimes the result is a bit of a disaster (still edible) other times they are a huge success. So I decided to give this Autumn Spiced Apple Cake a go which I have adapted from A Tasty Love Story making it gluten free and refined sugar free. If you are looking for a healthy treat to enjoy over the weekend this is a great one to try. Why not top with a raw chocolate ganache for an extra special treat. The kids will love these too. AUTUMN APPLE CAKE Serves 10-12 slices Ingredients 100g buckwheat groats (ground) 50g organic oats 50g organic oats (ground) 3 organic/free range eggs 50g of coconut oil (melted) or 1 mashed small banana 2 tsp. baking powder ½ cup of maple syrup 3 apples peeled and finely chopped or grated 2 medium carrots finely grated ½ tsp. ground cloves ½ tsp. ground ginger (or 1 tsp fresh) ½ tsp. cinnamon (optional) 2 small handfuls walnuts (optional – for extra crunch) Directions Mix the eggs, oil or banana, maple syrup and spices. Then add in the ground flours and the oats, baking powder, apples, carrots and walnuts if you are using them. Mix to combine. Preheat an oven to 160C and line a square baking tray with parchment paper. Bake for 30-40 minutes until cooked through and slightly browned on top. Let the cake cool. Then frost with optional frosting below. Raw Chocolate Icing ¾ cup of maple syrup ¾ cup of raw cacao powder 1/3 cup raw coconut oil, melted or 1/3 cup cashews soaked (2 hours) pinch himalayan sea salt ½ tsp. vanilla (optional) ½ tsp. almond extract (optional) Mix all ingredients in a blender until well combined and creamy Source: Nouveau Raw
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