With the arrival of some cooler days, you may be finding yourself yearning for the Autumn flavors you love – pumpkin, baked apples, and warming cinnamon. Luckily, this paleo and gluten-free recipe from our friends at Athletic Avocado is just the sweet fix you need! This recipe is unique because it uses Cassava Flour: A gluten-free, grain-free, and nut-free flour with the taste and texture of wheat. Cassava is a root vegetable native to South America.
What You’ll Need
- 3/4 cup cassava flour
- 3 eggs, beaten
- 1/2 cup canned pumpkin
- 3/4 cup non-dairy milk
- 1 tsp. baking powder
- 1 tsp cinnamon
- 1 apple, sliced thinly
- 2-3 Tbsp. coconut oil
Preheat oven to 450 degrees. Place a cast iron skillet stove and place on medium-high heat. Add coconut oil, and melt (make sure it coats the whole pan).
Toss sliced apples with 1/2 tsp. cinnamon. Add to cast iron skillet and cook until apples are soft, about 5 minutes. When apples are done, set aside in a separate bowl.
Add cassava flour, eggs, pumpkin, milk, baking powder and other 1/2 tsp. cinnamon to a blender/food processor. Blend until mixture is smooth. Pour into cast iron skillet. Place apples on top. Bake for 20 minutes, or until done.
Let cool and slice into 6-8 slices.
Adapted from this recipe.
Bethany DiCarlo runs the healthy food blog called Athletic Avocado along with her twin sister, Rachel. She is a masters student studying human nutrition at Drexel University and hopes to become a Registered Dietitian in the near future. You can follow her on Facebook, Instagram, and Pinterest.
NOTE: A customer of ours suggested the following substitution to make this recipe vegan: Double the recipe and used 3 flax “eggs” and 3/4 cups of applesauce as egg substitutes. Replace the milk with a non-dairy milk.