Pamela Salzman is a chef and certified holistic health counselor living in sunny Los Angeles. With a focus on gravitating away from the Standard American Diet and returning to healthful whole foods, Pamela has made a name for herself as the go-to gal for holistic eating. Her philosophy to “Eat Well, Live Well, and Be Well” has earned her an impressive client list – Rashida Jones, Jenni Kayne, Candace Nelson , Shiva Rose, Estee Stanley, and more. Her true passion is to teach others to transform their diet in a way that works for them, and she does so through cooking classes as well as her popular recipe site, Kitchen Matters. As the holidays rapidly approach, we knew it was time to reevaluate our own diets and start off the season on the right foot… obviously, Pamela is just the person to help. Today, she’s sharing her crazy-delicious recipe for a Grain-Free Cinnamon Apple Cake. It’s bursting with seasonal flavors, yet none of the guilt that usually accompanies autumnal treats. It’s one of our favorite desserts to date, and we know you’ll love it too:
Unrefined coconut oil or unsalted butter for greasing pan
1 cup creamy, unsweetened, unsalted almond butter, raw or roasted (or use unsweetened sunflower butter for a nut-free cake)
1/3 cup pure Grade A maple syrup or raw honey
1 teaspoon ground cinnamon
¼ teaspoon ground nutmeg
¼ teaspoon fine ground sea salt
1 teaspoon baking soda
1 large egg
1 teaspoon pure vanilla extract
1 large apple, peeled, cored, and cut into ¼” cubes (about 1 ½ cups)*
1 cup chopped pecans or walnuts (or you could use raisins)
Preheat oven to 350 degrees. Grease an 8 x 8 or 9 x 9-inch pan or an 8- or 9-inch round pan. If you want to remove the cake from the pan in one piece, line it with unbleached parchment paper as well.
In a large bowl combine the almond butter, maple syrup, cinnamon, nutmeg, salt, egg, vanilla, and baking soda until smooth.
Stir in apple and nuts.
Pour into prepared pan and bake until just set and a toothpick comes out clean or with dry crumbs. Do not over bake! A 9 x 9 pan will take 35-45 minutes. An 8 x 8 pan will take 40-50 minutes. Allow to cool before serving. Enjoy!
*You could also use 1 ½ cups shredded, peeled apples (about 2-3 medium apples)
To learn more about Pamela or see more of her delicious recipes, click here.