Oh yeah, there is nothing better than cake for breakfast.
I’ve had about 8 out-of-season honeycrisp apples in my fridge for a month now because they were sour and not good for eating out of hand. This week I’m vowing to use them up in various baked preparations that will bring out their sweetness.
First use: Emily‘s recipe for cinnamon apple glazed cake squares that was featured on Eat Live Run recently.
I made a ton of substitutions to work with what I had. Apple butter rather than apple sauce, chickpea flour rather than whole wheat pastry flour, a little oil to fill in for not having enough butter, added an extra apple, and used real eggs rather than flax eggs. I also tried baking it in a 9×9 pan instead to make them fluffier, and with 20 extra minutes of baking it worked!
These cake squares are so, so insanely good. I fully intended on making the glaze that goes with them but after trying them naked I decided to leave it alone.
With a hot cup of tea, inspected for quality by Liam, it was a fantastic breakfast.
3 apples down, 5 more to go.
What’s your favorite baked apple recipe?
It looks delicious! Have you don’t much baking with chickpea flour? Do you notice a difference? I have only used mine in falafel and socca.
This is only the second time I’ve used it. I’m pretty sure it would be a bad idea to use it alone in baked goods that you want to turn out fluffy because it’s kind of heavy and dense, but using a half cup or so should be fine and it does give a subtle nuttiness, though not so much that it stands out as an obvious substitution.
Look at that sweet baby!!!!!
That sweet baby kept me up all night screaming his head off. Wanna babysit again? 😉
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