For us, we LOVE sweet treats, but we HATE feeling like crap if we eat something that is sugar-loaded. The belly bloat and lethargy do NOTHING for the schedule that we keep. So instead of depriving ourselves of the good stuff, we “healthified” it. Sometimes it works. And sometimes it doesn’t. For this recipe, it works :) —wakethewolves
coconut oil, melted
sweet-tart apples (i.e. – Pink Lady or Honey Crisp)
Crumble - Mix melted coconut oil, maple syrup, and sugar together.
Crumble - Add coconut flour and mix with a fork until it reaches a crumble texture.
Crumble - Add walnuts and mix one more time.
Cake - Grease a tube pan with coconut oil. (NOTE: you can also use a round springform pan, bread pans, or a large rectangle baking pan).
Cake - Wash, core and cut apples into ½” chunks. (TIP: slice apples as normal and cut each slice into fourths to make the chunks.) Add 1 tablespoon cinnamon, mix, and set aside.
Cake - In a medium bowl, sift oat flour, millet flour, almond flour, baking soda, baking powder, and sea salt. Set aside.
Cake - In a large bowl, whisk applesauce, melted coconut oil, eggs, coconut sugar, and vanilla.
Cake - Pour the dry ingredients into the wet ingredients and mix until well incorporated, but do not overmix.
Cake - Pour half of the batter into the tube pan, then layer with ½ of the apple chunks. Pour the remaining batter on top of it and add one last layer of the remaining apples. Place in the oven and bake for 1 hour.
Cake - Follow the steps above to make the crumble. Set aside.
Cake - Evenly spread the crumble over the partially baked cake and bake for another 20 minutes or until a butter knife comes out clean.