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.
Looking for more delicious pumpkin inspiration? Be sure to check out Athletic Avocado’s Soft Baked Pumpkin Chocolate Chip Cookies, Chai Pumpkin Cookies, and Pumpkin Cranberry Skillet Cake!
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.