Mini Jewish Apple Cakes ( GF )

If you love Jewish Apple Cake, you'll love these mini apple honey versions. It's a mixture of golden honey cake and a Jewish apple cake baked in muffin tins. These individualized little cakes ( not muffins)  make a pretty presentation. They have the look of a muffin with the taste of a light moist piece of cake. The chopped apple and cinnamon filling make them a special treat.

I love using coconut flour for baking because it is so creamy and silky. A bag of coconut flour goes a long way as most of my recipes call for a 1/2 cup or just 1 cup. I also use coconut crystals which are  low in glycemic index and low carb available at Trader Joe's or any health store.

Last year in honor of the Jewish New Year,  I made mini honey cakes that were absolutely easy to make and tasted divine. Made with coconut flour, they were light, moist, and creamy.

This year, I made these mini apple honey cakes with chopped apples, cinnamon, and my favorite spice, cardamom. You could add some chopped walnuts as well. I have to say that they are over the edge!

Jewish tradition dictates that we eat sweet foods on this holiday to welcome in a sweet New Year! It is customary to eat apples and honey, dates, pomegranates, figs and other fruits that are new to the season. Honey cake is one of the traditional treats!

This recipe incorporates honey, apples, cinnamon, and cardamom. A perfect Rosh Hashanah ( Jewish New Year) cake. Of course it's gluten free, dairy free, and grain free.

It serves as an outstanding breakfast cake with a cup of tea in the morning or a light after dinner dessert with some whipped cream or fresh fruit.

Make 9 - batter can be doubled to make 18

Ingredients:

6 large eggs, beaten
1/4 cup of honey ( I use local raw honey. Beware of commercial honey in the supermarket here's why) 
1 tsp. of pure vanilla extract
1/4 cup of coconut oil or olive oil
1/4 cup of almond milk or coconut milk
1/2 cup of coconut flour ( available at Health food stores- can't substitute in this recipe **)
1/8 teaspoon of salt
1/2 teaspoon of aluminum free baking powder
Optional: 1/4 teaspoon of ground cardamom

Filling:
1 apple ( of your choice) peeled and chopped
2 Tablespoons coconut crystals ( health food store)-
1 tsp. cinnamon


Directions:
Preheat oven to 400
Beat eggs and add all liquid ingredients and mix together.
In another bowl, mix and sift all the dry ingredients ( coconut flour, salt, baking powder) except the filling ingredients. Mix the dry ingredients into the wet ingredients and stir until all lumps are gone( you might need to use a fork and mash some lumps against the bowl- coconut flour gets lumpy and you will need to work out the lumps- it takes an extra 2 minutes but worth it)

Filling directions
Mix chopped apple, coconut crystals and cinnamon and set aside.

In  greased muffins tins, pour batter half. ( recipe will make 9 muffins)
Add a 1/2 tsp of filling to each muffin and then cover with remainder of batter.
There will be 3 empty tins- fill 3/4 with water for even baking,
Bake for 10-15 minutes until muffins are golden on top and slightly brown around the edges.

It's almost fall and the flowers and pumpkins look so beautiful 

 

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Food is my passion. I am gluten intolerant, busy. and strive for a healthy balanced lifestyle. It has taken me many years to come up with easy healthy recipes that meet gluten free, vegetarian and real food standards. On my blog I share my journey, my struggles, my discoveries, and my new recipes. I hope you find ideas, resources, and recipes that will be helpful to you. Come Back soon.



Author: Judee Algazi

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