Hello Glams,
I just want to take a moment to extend my sorrow to Paris, my heart really does go out to them. The attacks that took place really broke my heart, it just shocks me to see that kind of hatred by our own kind be placed on to our own kind. Its disgusting and I hope that we are able to get justice and move on from these events peacefully.
On a brighter note,
I am definitely getting a little prematurely festive this year! The original plan was to make a Christmas cake but with a lack of time, I changed my mind and instead spent the weekend testing out this recipe for light,cinnamony Christmas deliciousness in a cupcake! (Look out for that Christmas cake soon though!). I guess I could use the excuse for Thanksgiving (which I'm super excited for too!), the cakes work for both occasions, but who's to say there needs to be an event as an excuse to bake!?
I'm really happy with the way the cakes came out as it was my first time using almond 'flour' (I just ground up some almonds in the blender), they were moist, light and not too sweet. I have to admit I used butter in these (I told you I'm not quite fully there with the dairy free life yet) I did search high and low in my cupboards for coconut oil but typically only found the jar after they were baked! So I'll just have to test out the coconut oil recipe later and let you know how that turns out.
Normally I'm not a fan of chunks of fruit in cake, but the apples actually pushed these cakes further to perfection!
The almond flour made them somewhat healthier (which I ruined with the butter and by adding sugar) but again it wouldn't be a Christmassy treat without a little naughtiness!
I hope you try this recipe out, it really is something!
Below is the recipe and list of ingredients followed by the images of the process.
INGREDIENTS:
(alternatives for healthier ingredients provided in brackets)
200g Almond ‘Flour’
1 Tbsp Self Raising Flour ( 2tbsp coconut flour)
50g caster sugar (50g coconut palm sugar)
1/2 tsp baking powder
2tsp cinnamon
2 tsp Vanilla extract
50g butter,melted (50g coconut oil,melted)
4 medium eggs
1 apple (1/3 thinly grated or mashed and the rest of it cut into chunks)
INSTRUCTIONS
-Preheat oven at 180 degrees or gas mark 4.
-Line a muffin tin with some cases and set aside.
-Add all of the dry ingredients to a large bowl.
-Add all the wet ingredients (eggs, butter and vanilla) to another bowl and whisk together.
-Gently stir the eggs mixture into the dry mixture until completely mixed together, then add in the grated and chopped apple, stir one last time.
-Scoop the batter into the tray,( I managed to make 9 cakes with this mixture but for bigger cakes/muffins just use bigger cases and add more mix.)
-Bake for 20 minutes or until slightly golden, check if they're ready by inserting a tooth pick, it should come out clean if not bake for a further a few minutes and re-check.
-Once done, remove from oven and set aside for 5 minutes and then enjoy them while they're still warm!
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Be careful not to blend these for too long, the longer you blend the less crumbly they become as it releases their natural oils.
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I'm fully aware it's not the best looking cake mix but it is pretty damn tasty!
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