Apple and Plum Breakfast Cake [AIP-PALEO- MEAL PREP]
Equipment
- 11 x 7-inch baking dish
Ingredients
- Coconut oil for greasing the baking dish
- 1 cup coconut flour
- ⅓ cup arrowroot flour
- ½ tsp baking powder
- ⅛ tsp sea salt
- 2 red apples
- 5 ounces pitted prunes
- 1 (15-ounce) can pumpkin puree
- ½ cup coconut milk
- 6 tbsp maple syrup
- 1½ tsp ground cinnamon
- ½ tsp ginger powder
- 1½ tbsp gelatin powder
- ¼ cup warm water
Instructions
- Preheat the oven to 350°F and place the rack in the middle. Grease an 11 x 7-inch baking dish with coconut oil.
- In a small mixing bowl, combine the coconut flour, arrowroot flour, baking powder, and salt. Set aside. Peel, core, and dice the apples. Chop the prunes.
- In a large mixing bowl, combine the pumpkin puree, coconut milk, maple syrup, cinnamon, ginger, apples, and prunes. Mix well with a rubber spatula.
- Add the gelatin powder and warm water to a cup. Stir well, making sure the powder is completely dissolved, then incorporate the gelatin mixture into the pumpkin batter.
- Add the dry ingredients to the pumpkin batter and mix well with a rubber spatula or your hands.
- Transfer the batter to the prepared baking dish and bake in the oven for 35 minutes, until the edges turn golden brown and a toothpick inserted close to the center comes out dry.
- Allow to cool completely before slicing.
Notes
Store for up to 5 days in an airtight container in the refrigerator, or freeze for up to 4 months.
Tried this recipe?Let us know how it was!