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–+ servings

Apple and Plum Breakfast Cake [AIP-PALEO- MEAL PREP]

5 from 1 vote
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Prep Time 20 minutes
Cook Time 35 minutes
Servings: 6 servings
Course: Breakfast, Dessert
Cuisine: AIP, Autoimmune Protocol
Ingredients Equipment Method Notes

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

Equipment

  • 11 x 7-inch baking dish

Method
 

  1. Preheat the oven to 350°F and place the rack in the middle. Grease an 11 x 7-inch baking dish with coconut oil.
  2. 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.
  3. In a large mixing bowl, combine the pumpkin puree, coconut milk, maple syrup, cinnamon, ginger, apples, and prunes. Mix well with a rubber spatula.
  4. 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.
  5. Add the dry ingredients to the pumpkin batter and mix well with a rubber spatula or your hands.
  6. 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.
  7. 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.
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