It's been one year already. In Sweden. That calls for cake. So let's eat cake drowned in apples because it's autumn and the fruit is literally falling off the trees. To be honest I have no idea whether you care whether it's gluten free or not, I care because my body responds well to no wheat. I can tolerate spelt up to a point and spelt is my flour of choice which is why it keeps cropping up in the recipes. The gluten in spelt is more digestible. Don't get me wrong I will eat the sandwich with bread made from wheat flour instead of starving because I can be pragmatic. Moderation is a fine balance. If eating zero gluten is important to you let me know. I would love to hear your experience. There is a caveat to this cake. It's for adults. I tested it on my kids. Even my staunchest supporter, Sofia the 9 year old, stopped midway through her slice because she spotted a raisin. It's her thing, raisins have no place in baking, so maybe just maybe she could give this one her stamp of approval. She is the barometer for all things sweet. There isn't the sugar high from normal cakes and not because of the sweetener choice just that there is less syrup and more apples. So if you crave that cake sugar high don't make this cake. Because it's a little more left of field in the sweetness stakes. Are you still with me? If you're thinking what good is a cake if it isn't sweet. BECAUSE sometimes you just wanna have cake minus the sugar kick. You can eat it for breakfast, it's perfect with a black coffee. Otherwise pair it with a little nip of muscat or tokay if you absolutely need a little pick me up. This cake is wonderfully moist so store it in the fridge if the weather is warm.
As I'm writing my brain keeps on constructing the sentences in Swedish so it takes me a good second or two longer to switch over to english. Mildly irritating. I am far from any type of fluency, newsflash to oneself, it will take a little longer than one year to reach a level to brag about. My life has been consumed with learning Swedish. And it's really really difficult, either that or I'm not wired to pick up languages. I get all sorts of tips thrown at me and it's all excellent but I have to remind myself that there is only 24 hours in a day and when you throw in all the other stuff, the everyday routine, the kids and the study...well it's a little overwhelming at times. That's probably a more apt description of my life this first year in Sweden, for the most part. Okay I mean exhausting. I'm going to stop right there and go and eat a piece of cake.
Gluten Free Apple Cake
Inspired by the talented Taline Gabriel's banana bread recipe.
1/4 cup raisins soaked
6 tbsp ground flaxseeds
3/4 cup water
1 tbsp coconut oil
2 medium sized granny smith apples, peeled and cut into slim wedges
2 tsp cinnamon
1/2 cup plus 1 tbsp (separate) maple syrup
1 1/2 apples (used the red variety as the kids ate up the last granny smith), peeled and chopped into cubes
2 cups almond meal
1/2 cup desiccated coconut
1/2 cup millet flakes
2 tsp bicarbonate of soda
1/4 tsp salt
1/4 cup olive oil
Preheat the oven to 160 degrees celsius/310 degrees fahrenheit. Line a baking dish with baking parchment paper and set aside.
First soak the raisins in 2 tablespoons water. Mix the ground flaxseeds with the 3/4 cup water and place covered in the fridge for about 10-15 minutes for it to work it's magic. Heat up the coconut oil in a small saucepan then add the wedges of granny smith together with the cinnamon and let them soften up on a medium heat for about 10-12 minutes, stirring occasionally. Add the 1 tablespoon of maple syrup and combine until bubbling before removing from the heat to cool down, we will layer the top of the cake with these slivers. In another saucepan cook the 1 1/2 chopped apples with 1 1/2 tablespoons of water until soft and mushy, about 15 minutes on a medium heat. Then puree, we need a 1/2 cup applesauce to make the cake. Combine the almond meal, coconut, millet flakes, salt and bicarbonate soda in a mixing bowl. Take the flaxseeds mix out of the fridge it should be nice and thick after 15 minutes and add to this the 1/2 cup maple syrup, 1/2 cup applesauce, drained raisins and olive oil. Combine the wet ingredients as best you can because it can be a little clumsy at first. Then add the wet to the almond flour mix and mix thoroughly. Add the cake batter to the baking pan, smooth out the top, it should be a fairly thick consistency. Distribute the granny smith apple slivers on top the batter and bake for about 45-50 minutes or until a skewer when pierced into the cake comes out clean.