banner
alive logo
foodfamilylifestylebeautysustainabilityhealthimmunity

Upside-Down Baby Apple Cakes

    Share

    Upside-Down Baby Apple Cakes

    These are deluxe dessert muffins. Best eaten the same day they’re made, they can also be frozen for up to one month. Rewarm before serving.

    Advertisement

    1/4 cup (60 mL) pure maple syrup
    1 Granny Smith apple, diced
    10 pitted Medjool dates, chopped
    1/2 cup (125 mL) boiling water
    1/2 cup (125 mL) coconut oil
    2 cups (500 mL) gluten-free flour or whole wheat flour
    1 tsp (5 mL) ground cinnamon
    1 tsp (5 mL) baking powder
    1/2 tsp (2 mL) baking soda
    1/4 tsp (1 mL) sea salt (optional)
    2 large free-range eggs
    1 cup (250 mL) apple purée
    2 tsp (10 mL) vanilla extract

    Position oven rack in top third of oven and preheat broiler to high.

    Lightly oil bottom and sides of each cup in a standard-sized 12 cup muffin pan. Pour 1 tsp (5 mL) maple syrup into each cup.

    Divide apple between muffin cups. Broil until syrup is bubbly and apples start to brown, 4 to 6 minutes.

    Remove from oven and reduce temperature to 375 F (190 C). Position oven rack in centre of oven.

    Place dates in bowl of electric mixer. Pour boiling water over top. Add coconut oil and let stand 10 minutes.

    Meanwhile, blend flour with cinnamon, baking powder, baking soda, and salt (if using).

    Using paddle attachment, beat dates and oil until well mixed. Add eggs, one at a time. Beat well between additions, and then beat in apple purée and vanilla. Using spoon, stir in flour mixture. Spoon into muffin cups.

    Bake until edges pull away from pan and tops spring back when gently touched, about 20 to 25 minutes. Remove from oven and let stand 10 minutes. Run a knife blade along inside edge of each muffin cup. Invert tin onto platter. Serve with Greek yogurt or crème fraîche.

    Serves 12.

    Each serving contains: 258 calories; 4 g protein; 11 g total fat (8 g sat. fat, 0 g trans fat); 38 g total carbohydrates (21 g sugars, 4 g fibre); 66 mg sodium a

    Purée substitutes

    Use unsweetened applesauce or make your own fruit purée with apples, pears, or a mixture of both. Alternatively, try making this recipe with carrot or banana puree.

    source: "Naturally Sweetened Deserts", alive #385, November 2014

    Advertisement

    Upside-Down Baby Apple Cakes

    Directions

    Advertisement
    Ad
    Advertisement
    Advertisement

    READ THIS NEXT

    SEE MORE »
    Salmon Tacos with Red Cabbage and Orange Slaw with Lime Yogurt
    Mussels with Tomato, Saffron, and Fennel

    Mussels with Tomato, Saffron, and Fennel

    B12-rich mussels are a very good and economical source of protein and iron. Steamed mussels are a classic way to enjoy seafood—and so is this rich, aromatic broth of tomato, fennel, and saffron. Be sure to allow saffron to fully infuse to get the full flavour benefit, and finish off the dish with the fragrant fennel fronds. Sustainability status Farmed mussels are considered highly sustainable due to their low impacts on the environment. They are easy to harvest, require no fertilizer or fresh water, and don’t need to be fed externally, as they get all their nutritional requirements from their marine environment. Mussel prep Selection: Look for mussels with shiny, tightly closed shells that smell of the sea. If shells are slightly open, give them a tap. Live mussels will close immediately. Storage: Keep mussels in the fridge in a shallow pan laid on top of ice. Keep them out of water and cover with a damp cloth. Ideally, consume on the day you buy them, but within two days. They need to breathe, so never keep them in a sealed plastic bag. Cleanup: In addition to being sustainable, farmed mussels tend to require less cleaning than wild mussels. Most of the fibrous “beards” that mussels use to grip solid surfaces will have been removed before sale. But if a few remain, they’re easily dispatched: grasp the beard with your thumb and forefinger and pull it toward the hinge of the mussel and give it a tug. Afterward, give mussels a quick rinse and scrub away any areas of mud or seaweed, which, with farmed mussels, will require minimal work.