Today I am pleased to feature a guest recipe post from Michelle Kazukaitis & Pauline O’Sullivan over at TheAllergyMenu.com. Their website is filled to the brink with fantastic Allergy Friendly Recipes, informative articles and even a Menu Planner. They have thought of everything! Go check it all out.
Thank you Michelle and Pauline for sharing this recipe! I love the fact that it is refined sugar free and uses Buckwheat and Brown Rice Flour! A combination I would have never thought to use for a cake. Talk about healthy!
Gluten/Dairy/Egg Free Spiced Apple Cake
2 Cups hot stewed apples
1/2 Cup honey
2 Teaspoons bicarbonate of soda (baking soda)
1/2 Cup chopped nuts (walnuts or almonds work well)
1/2 Cup chopped raisins (or other dried fruit of your choice)
1 Cup brown rice flour
1/2 Cup fine cornmeal
1/2 Cup buckwheat flour
1/2 Teaspoon mixed spice
1/2 Teaspoon nutmeg
1 Teaspoon ground cinnamon
1 Teaspoon vanilla extract
To stew the apples, simply place peeled and chopped apples in a very little amount of water, and add a pinch of ground cloves. Simmer, covered until soft. You will need approx 8 fresh apples to make two cups of cooked stewed apple. You can also use tinned apple pieces for this recipe. Add the honey, vanilla extract and 1 tsp bicarbonate soda to the warm stewed apple, making the mixture 'fluffy'.
Add the chopped nuts and dried fruit to the apple mixture.Sift the remaining ingredients into the apple mixture and stir gently to combine. Pour mixture into a lightly greased round cake tin and bake in a moderate oven for 45-50 minutes.