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It’s official. One more day and Katie (my 1st born) will be in kindergarten (crazy! I know).
This means back to schedules, early bed times, and (gulp!) packing school lunches.
So I’ve been on a mission to come up with some yummy recipe ideas for her lunch box that are not full of refined sugars and flours yet are still insanely delicious!
I found this recipe, and decided to give it a try. I really didn’t change much of anything, other than cutting back on the vanilla extract (that stuff is expensive!) and adding a little sprinkle of turbinado sugar over the top (adds an unbeatable crunch).
Warm fall flavors, nice light texture, sprinkled with little bits of apple in every bite. This cake is a keeper!
This recipe will definitely be in our rotation this fall (I’m actually thinking it would also make a great base for a gluten-free carrot cake – but that will be for another day).
Anyone else getting ready to pack school lunches? If so, what are some of your clean & delicious favorites?
Ingredients
- 2 cups almond flour
- 1/2 tsp. kosher salt
- 1/2 tsp. baking soda
- 1/4 cup arrowroot powder
- 1 tsp. cinnamon
- 1/2 tsp. ground ginger
- 1/4 cup coconut oil melted
- 1/2 cup raw honey
- 1 egg
- 2 tsp. vanilla extract
- 1-2 medium apples cored and diced
- 2 tsp. turbinado sugar optional
- Freshly grated nutmeg optional
Instructions
- Pre heat oven to 350.
- Combine almond flour, salt, baking soda, arrowroot, and cinnamon in a large bowl and mix until well incorporated.
- In a separate bowl, combine coconut oil, honey, egg, and vanilla extract and stir to combine.
- Mix the wet ingredients in to the dry ingredients and stir until everything is just combined. Add the apples to the batter and gently stir until incorporated.
- Pour batter into a greased 9×11 pan (I brush mine with coconut oil). Sprinkle turbinado sugar over the top and dust with freshly grated nutmeg.
- Bake for 30 minutes or until it is set in the center and lightly browned on top. Cool and enjoy!
- Makes 12 servings.