A gluten-free, grain-free, dairy-free dessert reminiscent of an Italian Almond cake.
Course
Dessert
Keyword
grain-free, Paleo
Servings6
AuthorAngela Sackett | Everyday Welcome
Ingredients
Crust
1 ½cupalmond flour
3tablespoonsghee
3tablespoonsmaple syrup
¼teaspoonvanilla bean powder
⅛teaspoonfresh grated nutmeg
Pinchsalt
Filling
½cupsoftened butter or gheeI used salted butter
⅓cupmaple syrup
1cupalmond flour
1teaspooncinnamon
⅛teaspoonfresh grated nutmeg
Dash vanilla bean powder
1teaspoonalmond extract
¼cupcoconut milk
2large eggs
1red applepeeled and sliced
maple sugar for topoptional
Directions
Preheat oven to 325 degrees.
Combine crust ingredients with a pastry cutter or hands in a large mixing bowl and press into a greased 9” round tart pan.
Bake at 325 degrees for 20 minutes and remove from oven.
Meanwhile, use the same bowl (wipe to remove remaining crust ingredients) to combine butter, maple syrup, almond flour, cinnamon, nutmeg, vanilla powder, almond extract, coconut milk and eggs using an electric mixer.
Beat until light and creamy and gently pour into baked crust.
Gently distribute apple slices over top of filling and sprinkle with maple sugar, if desired.
Bake at 325 degrees for 25 minutes, or until a knife inserted into the center of filling comes out clean, and the top is set and buttery colored.
Recipe Notes
This recipe was inspired by a recipe from "My Paleo Patisserie," by Jenni Hulet. By Angela Sackett