Apple cake with gingerbread glaze

Sometimes good things are born out of sin. The story of this cake is simple: I was inspired while eating a piece of cake I should have not been eating due to its wheat and sugar content. But it was delicious and provoked a great idea for this cake. I also added a gingerbread glaze that makes this cake perfect for pre-Christmas time. My paleo diet includes butter, but you can substitute it for coconut fat, for instance.

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Base:

  • 100 g butter or coconut fat
  • 1 egg
  • 200 g hazelnuts
  • 10 dried apricots
  • 100 g dates
  • ground ginger

Topping:

  • apples
  • 3 tbsp honey
  • 20 g butter or coconut fat
  • cinnamon
  • ground ginger

Preparation

Soak the apricots and dates in warm water and meanwhile melt the butter/coconut fat. Ground the hazelnuts in a food processor or coffee grinder until they formfine meal. Be careful not to over grind them, otherwise you’re left with hazelnut butter. Mix the hazelnuts with butter/coconut fat. Whisk the egg and add to the mixture. Process soaked dates and apricots in a food processor until they form a puree and add to the mixture along with ginger. Add as much ginger as your taste buds can tolerate! Put the base dough onto a small baking tray (first cover it with a baking sheet or silicone mat). My tray is rather small, maybe 25×25 cm.

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The base

Cut the apples into thin slices and lay them onto the cake base. I had quite small apples and lost count after the fifth one. Basically you need as many as it takes to cover the base. I guess that one very large apple could do as well. Cook for 25-30 minutes at 175 degrees C. Meawhile, prepare the sweet glaze. Put honey, butter, and spices into a metal bowl. The amount of spices really depends on ho spicy food you like. Put the bowl over a steaming tea cup or sink it in a water bath to melt the fat. Mix well. When you take the cake out of the oven, pour the glaze over it. Allow to cool down.

Ready for the oven!

Ready for the oven!

Almond cookies with poppy seeds and chocolate chips

A simple treat made from almond meal that you could easily prepare yourself if you have some patience to grind the almonds. These cookies pack quite a lot of proteins and fats, but the dates also add some carbohydrates besides their magical sweetening abilities. Use good quality dark chocolate, best if you make it yourself!

Ingredients:

  • 100 grams of butter or coconut oil
  • 2 eggs
  • 300 ml almond meal
  • 1 tbsp poppy seeds
  • 100 grams dates
  • 30 grams chocolate chips

Preparation

Melt the butter or coconut oil and at the same time whisk the eggs in a bowl. Combine and add almond meal and poppy seeds. To get all the sweetness out of the dates mash them in a food processor. I used to have a jar with pureed dates in the fridge, perfect for such occasions! Add the pureed dates as well as chocolate chips to the mixture and combine well. Heat your oven to 175 degrees C. Put heaps of the mixture onto a baking tray lined with a baking sheet (or a silicon mat in my case). Pat them with your hand to make them flatter. Cook for about 25 minutes. Nice cookies with little poppy seeds cracking in your mouth and chocolate melting at the same time. Mmm….