YOU GUYS! I AM SO EXCITED ABOUT THIS!
Okay. I’ll stop yelling now. But I’m seriously really excited.
It’s a dessert. It totally tastes like dessert to me. But it’s healthy!
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I generally try not to eat many grains. Yes, I know it’s trendy. It isn’t that grains are evil; I just generally feel better when I avoid them, so why bother? Hence, the mostly grain-free cooking.
The only time that’s really much of an issue is special occasions. Don’t get me wrong, I’ll still make my cookies and muffins and cakes for my kids sometimes. But what about when Mama wants a treat?
This ABSOLUTELY fits the bill for me. It’s a bit of a cross between an apple pie and cake…but I like calling it cake better 🙂
It’s basically a fruit frittata, except I add some spices and a little coconut flour. (My recipe is a variation on this fruit frittata that I found on The Whole Smith’s blog. Their version just stuck with cinnamon and didn’t add any coconut flour, so feel free to try that as well.) I veered away from this original recipe because I decided I wanted my dish to have more of a dessert feel and a more spongey, cake-like texture.
Now, if you ask anyone in my family, there is one essential component to perfect apple pie—thinly sliced apples. Thin, (fairly) even slices really is absolutely necessary here, because otherwise you will have some mushy spots and some hard apples in your cake. Not what we’re going for. (For more on my method for getting easy, even slices, see my post on making apple butter.)
Now that the hard part (still not that hard) of cutting up the apples is done, all you have to do is whisk up some eggs. Add in one tablespoon of honey (if you’re using it), vanilla, coconut flour and spices.
Preheat your oven to 375° and heat up a skillet with some coconut oil on medium low heat. (I use a cast iron skillet that my wonderful mother-in-law loaned to me, like this one, but you can use whatever you have on hand for this recipe.) Toss in your apple slices and saute them in the skillet until they are tender. If you’re using honey (it’s optional), add a tablespoon now and cook the apples in it.
You want the apples to be softened, but not mushy; no crispiness anymore, but not falling apart yet. It’s really not that fine of a line, but still—watch them closely.
Once they’re about done, stir in a handful of dried cranberries (or raisins, or cherries, or whatever, or nothing—you know I am SO not a stickler when it comes to recipes). Pour the apples into a lightly greased pie pan; shuffle them around a bit so they’re all laying in nice flat layers. Then pour the egg mixture over it all slowly, jiggling the pan a bit to work the egg batter down into the apples. Carefully put it in the oven, and your work is done!
(Well, you still have to clean up the kitchen. Or you could just leave it. I like that option. too. Anyway…)
Let the oven do its thing for 30-35 minutes and pull it out once the top is set and no longer wet. Now, you do have to do the REALLY, TERRIBLY HARD THING of waiting about 15 minutes for it to cool off before you cut into it. But practice that self-discipline. You can totally do it.
Because in the end, it’s so worth the wait. Check that out! Serve yourself up a slice, dollop a little coconut cream on top, and DIG IN.
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