This past weekend, we went apple picking at Calico Ranch in Julian, CA. A perfect start to autumn, even if we don’t really have any seasonal changes, it felt festive. We pick so many great varieties of apples, rummaging through trees finding the best looking apples. And since I have so many apples, what better to do then bake an apple desert. And of course I have to make a more natural variation, because it makes us feel a bit less guilty…if we did feel guilty. Get yourself some apples and try out this apple blondie recipe.
Ingredients.
- 1/4 cup melted coconut oil + 1 tsp of coconut oil
- 1/4 cup honey, agave nectar or maple syrup
- 2 teaspoons vanilla extract
- 2 eggs, slightly beaten
- ¼ cup unsweetened almond milk
- 1/2 cup coconut flour
- 2 cups pf peeled and diced apple
- 1 teaspoon cinnamon
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 1.5oz of cocoa nibs or dark chocolate
Preheat the oven to 350 degrees F. In the mean time, heat a medium sauce pan on low. Once pan is warm, add the teaspoon of coconut oil and diced apple. Sprinkle in the cinnamon over the apple. Leave it sitting, stirring occasionally to avoid sticking, until the apple are soft. Once soft, spoon out the apples and place aside. While apples are cooling off, in a medium bowl, whisk together the coconut flour, baking soda, and salt. In another medium bowl, mix the eggs, coconut oil, honey, vanilla extract, and almond milk. Add the flour mixture to the liquid mixture. Then fold in the apples and cocoa nibs. Transfer the batter to non-stick 8×8 baking pan. Bake for 25-30 minutes and let it cool off before cutting into it
