Paleo-friendly Apple Skillet Cake
Fall is coming and with it comes the harvest of some of our favourite Niagara produce. What better way to usher in autumn than by making a healthy desert with local apples?! One of Dr Taia’s favourite recipes is the APPLE SKILLET CAKE, from the book Paleo Sweets by Nutritional Therapist Kelsey Ale. The flour is substituted for coconut and arrowroot flour, and there are 5 eggs to make a fluffy but nutritionally packed dessert. Below is the ingredient list and the instructions - let us know what you think!
2 tbsp melted coconut oil
5 baking apples, peeled, seeded and quartered, reserving half of one apple
1/2 cup coconut oil
1/3 cup maple syrup
1 tsp vanilla
1 tbsp + 2 tsp lemon juice
1/2 cup coconut flour
1/4 cup arrowroot starch
1/8 tsp nutmeg
1/8 tsp clove
1/2 tsp baking soda
1 tsp baking powder
1/4 tsp salt
Combine the 2 tbsp coconut oil in a cast iron or oven-proof skillet and heat over medium-high. Place apple quarters in a circle on their flat side, spiralling around the centre. Place the reserved 1/2 apple cut side up in the middle. Sear on high approx 3 mins to brown the apples, then reduce heat to medium and continue to cook 10 mins until apples start to soften.
Preheat oven to 350 degrees F.
In large bowl, combine eggs, oil, maple syrup, vanilla & lemon juice. Whisk the mixture until it’s smooth and completely combined.
In a small bowl, combine coconut flour, arrowroot, spices, baking soda and baking powder and salt. Mix to completely combine.
Add dry ingredients to wet ingredients and mix to incorporate. The mixture may be lumpy - let sit 2-3 mins and mix again until smooth.
Pour batter over cooked apples in the skillet, transfer the skillet to the oven. Bake 20-25 mins until cake is golden and set on top. Remove cake from the oven.
Place large plate/serving platter, serving side down, over the skillet. Carefully flip the skillet to turn out the cake onto the plate. Serve warm - Enjoy!