The clouds opened up and gave us an offering, and now, this moment we are soaking up the rain, sun and light…
and feeling truly blessed in seeing all this sweet unknown…
apple almond oat slice
Makes one 9-inch square slice.
Another recipe from Amy Chaplin’s – At Home in the Wholefood Kitchen.
Leave the skins on the apples as they give a beautiful red blush to the slice. I have tried this with many fruits – my favourite being the apple and freshly picked small plums. If using small plums or cherries there is no need to saute them, just toss them in the maple syrup and vanilla before placing them on the oat slice.
ingredients
1 Tbsp extra virgin coconut oil
4 small red-skinned apples, core & cut into ½ inch slices
4 tsp vanilla extract, divided
⅔ cup plus 1 tablespoon maple syrup, divided
1½ cups regular rolled oats
1 cup dried shredded coconut
1½ cups almond meal
½ cup barley/whole wheat spelt flour
1½ tsp aluminium-free baking powder
½ cup extra virgin coconut oil
2 Tbsp unsweetened apricot or jam of choice
preparation
1. Preheat oven to 180C/350F. Line a 9 x 9-inch square cake pan and line with parchment paper, covering the bottom and about an inch up sides; set aside.
2. Warm coconut oil in a wide skillet over medium heat, add apples and saute for 5 minutes or until golden in parts.
3. Stir in 1 tablespoon maple syrup and 2 teaspoons vanilla extract and continue cooking for another 6 – 8 minutes, lowering heat if apples begin to brown. Cook until apples are soft but not falling apart. If they’re still firm, reduce heat to low, cover skillet, and continue cooking for a few more minutes. Remove from heat and set aside.
4. Add oats to a food processor and blend until finely ground, then transfer to a medium bowl and mix in the almond meal, flour, coconut and baking powder.
6. In another bowl, whisk remaining ⅔ maple syrup, remaining vanilla and oil, then pour into dry ingredients – stir to combine.
7. Lightly press the batter into prepared cake pan and bake for 12 – 15 minutes.
8. Remove from oven (leave the oven on), and arrange apples 4 in a row over the surface of the slice, leaving a ½-inch border around the edge. (I only had 3 big apples so I improvised and ended up with 3 rows, the smaller apples work better in slicing and the overall look). Lightly press apples into the cake and return to oven for 20 – 25 minutes or until edges are golden brown. Remove from oven and allow the cake to cool.
9. To make the glaze, place jam in a small pot over medium heat and stir until melted, about 1 minute.
10. Remove from heat and use a pastry brush to lightly brush glaze over the surface of the apples. Cut into squares and serve with vanilla ice-cream or thick yoghurt and a sprinkling of toasted almonds.
Goodness shared by Stacey
