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Apple Cake Squares

 

At least 5 days a week I try to work on recipes that I can bring to my readers that are healthy, gluten free, and over the top delicious. I gather inspiration from fellow bloggers, cookbooks and even magazine articles. Needless to say I do a lot of reading on different formats (electronic and paper).

This recipe was inspired by a book I saw in the book store. I can honestly say I am at the book store at least once 3 out of 4 weeks. Yes, I like books. It is probably time to donate some of my cookbooks that I have not peeked at in a long time. Sorry, back to the recipe.

You can feel good about serving this anytime – Breakfast, Snack, Dessert, this cake hits the spot.

Dry ingredients:

  • 2 c gluten free flour blend
  • 2 tsp xanthan gum
  • 1 c maple sugar
  • 1 tsp baking soda
  • 1 tsp cinnamon
  • 1/2 tsp nutmeg
  • 1/4 tsp ginger
  • 1/4 tsp  sea salt

Wet Ingredients:

  • 1 c oil (your choice)
  • 1/4 c water
  • 1 tbsp vanilla
  • 1 tsp apple cider vinegar

Apple: Mixture:

  • 3 pink lady apples, peeled, cored, chopped
  • 1/2 c walnuts, chopped

Icing:

  • 1 c powdered maple sugar
  • 2 tbsp unsweetened vanilla almond milk

Preheat oven to 350 degrees. Grease 9×13 cake pan.

In a large bowl combine: flour, xanthan, maple sugar, cinnamon, nutmeg, ginger and sea salt.

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In a liquid measuring cup combine wet ingredients: oil, water, vanilla and apple cider vinegar.

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Pour wet ingredients in dry ingredients and stir. Batter will be thick resembling a cookie dough.

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Fold in apple mixture into batter and stir.

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Spoon batter into cake pan.

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Bake for 30-35 minutes. The cake should be light golden brown on the top when it is done.

Pour icing on to cake while it is still warm. Let icing set.

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Share. Eat. Enjoy.

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Note: This would be extra good with your favorite ice cream served on top.

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Peanut Noodles with Vegetables

What is nice about this recipe is that you probably have all the ingredients in your refrigerator or pantry. This recipe is vegan, however you could add some chicken to it for your carnivores and it would be just as good.

I am actually eating this while I type this post, because it is that good and I could not wait. There are a few advantages to this dish. 1) I used the leftover vegetables that I had roasted for the Forbidden Rice and roasted Vegetables Bowl. 2) This dish only takes 20 minutes to make.  3) You can serve it hot or cold. Either way it is delicious.

  • 8 oz pasta of choice
  • 1 c pasta water, reserved before draining pasta
  • 2 tbsp fresh ginger, grated
  • 3 cloves, garlic, grated
  • 1/4 c peanut butter
  • 2 tbsp pure maple syrup
  • 3 tbsp coconut aminos (low sodium soy sauce can be substituted)
  • 3-4 c chopped vegetables
  • Sprinkle of red pepper flakes
  • Cilantro, fresh, garnish

Pasta:

Cook the noodles according to the package instructions. Reserve 1c of pasta water, then drain well in a colander.

Sauce:

Combine Pasta water, ginger, garlic, peanut butter, maple syrup and coconut aminos in a medium size saucepan over medium-high heat.

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Stir sauce continuously until well combined.

Pulling it together:

Return pasta to pot that they were cooked in. Add vegetables and sauce.

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Stir. The sauce will thicken and stick to the pasta. Sprinkle red pepper flakes and cilantro. Stir.

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Serve. Eat. Enjoy.

Note: This recipe serves 4. However, you could double it and have leftovers for lunches the next day. Also, use whatever veggies you have on hand. I did and it turned out great.

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