Jewish Apple Cakelets

Thursday, September 22, 2011

I have had little time to post or bake over the past year. I've been living off of raw soups (thank you vita mix!) and salads. I'm probably healthier when I'm busy! But, there are lots of Libras in my life and birthday season is here.

And, it's both a new year (Rosh Hashana) and a personal new year for many! There is a Jewish tradition of eating something sweet to symbolize a sweet new year. Apples and honey were a tradition in my and many other families. Why not combine the two in another popular Rosh Hashana and fall food? While I usually use either dates or coconut sugar in my now very occasional baking, I thought that Rosh Hashana warranted a little bit of honey. And, purchased from a local beekeeper at the farmers' market, it's much more environmentally friendly than the dates or coconut sugar I buy that generally come from out of the country.

L'Shana Tova!

Jewish Apple Cakelets
(or Cake)
Pre-Heat Oven to 350ยบ

6 eggs
1 can white beans, rinsed
3 Tbs. coconut oil
1/3 C. honey
1 Tbs. apple sauce
1.5 tsp. baking powder
1.5 tsp. baking soda
.5 tsp. salt
1.5 tsp vanilla
1/2 orange (without seeds)

1/3 C. + 2 Tbs. coconut flour

3 small apples peeled and chopped
1 tsp. cinnamon
3 Tbs. honey

1. Line standard muffin tins with 12 cupcake liners.
2. Combine first 10 ingredients in vita-mix or powerful blender, blend.
3. Add in coconut flour and blend until smooth.
4. Combine remaining ingredients in separate bowl. Spoon half of the apple mixture into the bottom of the lined muffin tins.
5. Pour batter from blender over apple mixture to fill cupcake liners 3/4 full.
6. Spoon remaining apple mixture into the almost full muffin liners.
7. Optional: Sprinkle 1/2 c. chopped walnuts over the top of the cakelets.
8. Bake for 20-30 minutes (this varies widely based upon the oven turn the oven light on and peak in occasionally).
9. Enjoy a sweet new year.

This can also be made into one very thick round 8 inch cake or two thinner round 8 inch cakes. When I made it into a thin cake it took about 8 minutes longer than the cupcakes. Like the cupcakes, leave your oven light on and check it occasionally. Avoid opening the oven door during baking, this can ruin your cake(lets)! It's ready when it starts to brown around the edges.

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