My Fall Staple (From the Kitchen)

Monday, August 26, 2013

There seems to be a hint of fall in the air around here lately, and there are just no words to describe how excited that makes me! I'm starting to feel so refreshed and inspired!

I have a recipe to share today that has been one of my all time favorites, but now with a (healthy) twist! It's also a bit of a fall-ish recipe. So even though I meant to post it months ago, it just seems more fitting to do it now that things are cooling down.

I recently re-vamped my mom's apple cake recipe and made it a little more guilt-free! Now I know, cake is cake, but this is one you can feel a little better about. (Especially that second piece!) This was the cake I always requested on my birthday, and then several more times each year. So I thought, if I can eat it a little more often, and still feel good about what I'm putting in my body, then I would be one happy camper!

Bake| 350
Servings| 12


4 c peeled, chopped apples
1 c agave syrup or honey
2 c whole wheat pastry flour
1 1/2 tsp baking soda
2 tsp cinnamon
1 tsp salt
2 eggs
3/4 c oil (any baking oil will do)
2 tsp vanilla
1 c chopped pecans (optional)

Peel and chop your apples. In a large mixing bowl, combine your apples and your agave. Add the rest of your dry ingredients, and stir well! 

In a separate bowl, beat your eggs, oil, and vanilla. Stir the egg mixture into your apple mixture, blending until thoroughly moistened. Stir in the pecans.

Grease a 9x13 inch pan, and pour batter in. It will be thick, and you will probably need to spread it out a little with a spatula. Bake it for 40-50 minutes, or until cake springs back when lightly pressed. 

And there you have it! I love using whole wheat pastry flour, because you still get the same benefits of whole wheat, but with a lighter texture, and I think we can all get on board with that! Plus, you could play around with your sweetener and oil if you want to try to make it even healthier. I've made it with coconut oil, and that turned out great!

I love this stuff any time of day. Go ahead, have a piece for breakfast, I won't judge! ;) It goes great with coffee, or ice cream, or caramel sauce, or just about anything you want it to go with. 

Happy baking! 

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