The Ultimate Apple Slice

GF, RSF, DF
Serves: 8 

This recipe is a better for you version of one of my favorite bakery treats from when I was growing up, all deliciousness with no gluten or guilt. 

Ingredients:

1 very ripe banana
1 egg
160 g (1 cup) granulated coconut sugar
1 tsp ground cinnamon
3 Granny Smith apples (300 g), cored, peeled, and cut into 2 cm cubes
1 tbsp melted coconut oil
120 g (1 cup) almond flour
60 g (½ cup) tapioca flour or arrowroot flour
1 tsp gluten-free baking powder

Method:

Preheat the oven to 180°C (350°F) and line a 20 cm square cake tin with baking paper.

For the base, place the banana in a large bow and mash with a whisk until completely smooth. Add the egg and 1 tablespoon of the coconut oil and whisk until incorporated. Add half the coconut sugar, the almond flour, tapioca flour and baking powder and mix with a wooden spoon or silicone spatula until well combined.

Pour the base mixture into the fin, then smooth and flatten the surface so it's nice and even.

Wipe out the bowl, add the remaining coconut sugar, the cinnamon and apple and mix to combine. Tip onto the base, spread out and smooth with a spoon, then bake for 30-40 minutes, or until golden brown and caramelised on top.

Slice into eight portions and enjoy. Store in an airtight container in the fridge for up to 5 days or freeze for up to 3 months.

NEXT LEVEL IT: This recipe pairs beautifully with a dollop of vanilla yoghurt or ice cream.

PRO TIP: If you're looking to increase your daily energy intake, add a crumble layer by sprinkling some shredded coconut or roughly chopped nuts over the apple before you pop the slice in the oven.