I knew one thing, and one thing only, about Rosh Hashanah when I attended my first ever celebration of the Jewish New Year today… and it was that at some point we would be eating honey and apples.
A dear friend was lovely enough to invite us over to his grandparents house for their annual family gathering, and I (of course) wouldn’t dream of showing up empty handed. The party was in Beverly Hills and I knew there would be at least 20 guests in attendance, so I needed to think of something crowd pleasing, appealing to the jewish palate, and organic/gluten free (did you miss the Bev Hills part?). And so the honey, greek yogurt & apple bundt cake was born.
Ingredients:
- 3 large Apples, peeled and chopped
- 1/2 Cup Greek Yogurt
- 2 Cups all purpose gluten free flour (or almond)
- 1/4 cup coconut flour
- 3 eggs
- 1/4 cup raw local honey (I used avocado honey)
- 2-3 TBSP grade B pure maple syrup
- 1 banana finely chopped
- 1 TBSP pure vanilla extract
- Stevia to taste (I used 4 drops)
- 3 tsp cinnamon
- 1 tsp nutmeg
- 1 tsp ginger
- 1/2 tsp sea salt
- 1/2 tsp baking soda
- 1/3 cup gluten free Granola {I used Purely Elizabeth} or chopped walnuts
- 2 TBSP Grade B Pure Maple Syrup
- Nonstick Coconut Spray
Directions:
- Preheat oven to 400 degrees. Grease bundt cake pan (or muffin tin) with coconut spray.
- Combine greek yogurt, eggs, honey, 2 TBSP maple syrup, vanilla extract in one bowl.
- Combine flours, cinnamon, nutmeg, ginger, sea salt and baking soda in another bowl. Mix dry and wet ingredients together. Fold in apples and banana.
- Pour mixture 3/4 into bundt cake.
- Combine granola and 2 TBSP maple syrup. Sprinkle mixture on top of apple mixture and level off.
- Cook for 20 minutes for full size bundt cake. 12 minutes for mini bundt or muffins, and 9 minutes for mini muffins.
Serve bundt cake with yogurt and/or half muffins and grill with coconut oil for an exceptionally delightful treat.
