I love this cozy seasonal paleo protein apple cake with nutrient dense ingredients and low added unrefined sugars. Protein content is boosted with collagen powder and hemp seeds and added fiber from ground flaxseed. Adapted from Laura Lea, The Balanced Cookbook
Method & Ingredients
Preheat 350, line 8×8 glass pan with parchment paper.
In a medium bowl combine wet ingredients:
- 4 eggs
- 1/4 c maple syrup
- 1 tsp vanilla
- 1/2 c full fat coconut milk. If coconut milk is separated, scoop into measuring cup and warm until incorporated. Be sure milk is cooled before mixing in eggs.
Larger bowl for dry ingredients
- 1 c almond flour
- 1/4 c flaxseed
- 1/2 c coconut flour
- 1/2 tsp salt
- 1 tsp baking soda
- 2.5 tsp cinnamon
- 3 scoops collagen powder. I use this brand.
- 2 c apples, peeled & chopped
Crumble
I combined with my fingers until small pea-sized crumbles appeared. You can also substitute oats for the nuts as an alternative.
- 1 c pecans or walnuts finely chopped (or use small food processor)
- 1/2 tsp cinnamon
- 3 TBSP hemp seeds
- 2 TBSP coconut sugar
- 2 TBSP butter or coconut oil
Instructions
Mix wet ingredients together, then mix into dry ingredients, next fold in apples. Spread batter in 8×8 pan with spatula, spread crumble on top of the batter and bake 1 hour. Rest 30 minutes. Refrigerate after first day because recipe contains eggs.
