I have a nice old apple tree in my front yard. It’s huge and produces 4 different apple varieties. Now, when I say it’s huge, I really mean it. The span of its branches is probably 20 to 25 feet across, and the top is taller than any of our ladders. On some years when the weather has been too hot or too cold at just the wrong time of year we’ve gotten a poor yield that gave us maybe 20 lbs of apples…This is’t one of those years. Every day I can go outside and collect at least a couple dozen apples. Some are smaller and have apple scab, but luckily this year we’re getting many “perfect” apples. They are a good size, have unblemished skins and not a bug in sight.
So, what do you do when you’ve got so many apples? Well, today I made a ton of apple sauce to freeze, put apples in the kids’ lunches, and made an apple cake…then Hubby brought in another arm-full of newly fallen apples. Oh, well. I won’t complain about having too much of any kind of food. I’ll just do my best to preserve it to eat later.
1 C Coconut flour
1 C Coconut oil – melted
2 C Almond Flour
2 T cinnamon – yes that’s tablespoons
1 t ground clove or nutmeg (I used cloves)
1/2 t salt
1/2 C maple syrup – room temp
6 eggs – room temp and separated
4 C peeled, cored and diced apples
Preheat oven to 350 and bring all ingredients to room temperature (this is crucial for getting these ingredients to mix). In a large bowl, combine coconut oil, coconut flour, spices, almond flour, egg yolks and maple syrup. This mixture will be somewhat stiff. Gently mix in the diced apples. In a separate bowl, whip the egg whites to soft peaks. Gently fold egg whites into apple mixture.
Pour batter into an 8×8 pan or lined muffin tins. Bake for about 30-40 minutes for 8×8 and about 20 minutes for muffins. Make sure the middle of cake is somewhat firm to the touch.