The best apple spice cakes.

The recipe is inspired by one from Gluten free cupcakes by Elana Amsterdam. I have modified quite a bit though.

1 cup coconut flour
2 tbsp potato starch (or some other starch like tapioca, arrowroot or corn)
1 tsp baking powder
1 tsp baking soda
1 tbsp cinnamon
1/2 tsp nutmeg
1/2 tsp ginger
1/2 tsp allspice
1/2 tsp cloves
1/2 cup apple sauce
egg replacer for 4 eggs (or 4 eggs :))
4 tsp ground flax seed or chia seeds
0.5 cup apple juice
1 tsp vanilla extract
1/2 cup coconut oil
1/2 cup agave syrup
1/2 cup honey (to make vegan, substitute with agave or other sweetener)
1 apple cut in small pieces
1/2 cup raisins

Mix dry ingredients together and wet ingredients together in separate bowls. Combine and last stir in apples and raisins. Bake in 350 F for 25 minutes or until they seem ready.

Let cool and eat them as they are or sprinkle with powdered sugar or top with coconut cinnamon frosting.

Frosting 1
Soyatoo Rice whip (or some other type of whipped cream)
cinnamon to taste

Frosting 2
2 cups powdered sugar
1 cup margarine
1/4 cup coconut milk
cinnamon to taste

Apple crumb

Apples, apples and apples. We love apples. I got some from a friend's tree (thanks Christina!) and from our weekly Farm Fresh to You organic produce box and although we eat a lot of apples, I have had to get to work to use all these delicious apples. I have been baking apple cupcakes, making apple sauce and today I made apple crumb. The recipe is inspired by a recipe from The Allergen Free Bakers Handbook by Cybele Pascal but I made some slight changes.

Fruit filling:
5 apples, peeled, cored and cut in small pieces
1/2 cup raisins
1 tbsp apple cider vinegar
1/2 cup maple/agave/coconut or similar syrup
1/2 tsp cinnamon
2 tbsp tapioca or potato starch

Crumb topping:
3/4 cup coconut flour
1/4 cup tapioca starch/potato starch
1/4 tsp xanthan gum (optional, was in the original recipe)
1 cup quinoa flakes (I had the flour out first accidentally if it confuses you in the photo)
3/4 cup coconut crystals (or brown sugar)
1 cup palm shortening
1 tsp vanilla sugar or powder
some alternative milk or juice if it is too dry

Preheat oven to 350F. Mix the fruit filling and pour it in a greased 8 x 8 inch pan. Mix the crumb topping and crumble it over the fruit. Bake for 35-40 minutes or until the fruit is bubbling up around the sides and the top is golden. let rest a while before serving (difficult, I know!).

The end result was really yummy but slightly dry so I poured some thick vanilla hemp milk on it and it tasted a lot like vanilla sauce. Delicious.