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| Fun with the boys at the apple orchards and pumpkin patch. |
I have seen everything from big bears to fissures in my deer stand. A few years ago, my dad even had 2 bear crawl up the tree he was in and all he had was his bow and arrow! Yikes!
My mom always packed our dinner and she always included an apple dessert. She makes the best apple bundt cake! But I have to say for a sugar free, gluten free, dairy free cake, this one is pretty awesome!
Fun Fact! Did you know that one granny smith apple has 29 net carbs with 26g of sugar. A KitKat has 26g net carbs with 20g sugar! I am not saying an apple is the same as eating a KitKat, but I want to help open eyes up to the sugar in foods. In our paleo days, an apple was a dessert. Now we eat fruit and fruit juices in abundance. We need to treat fruit as a dessert.
FYI: For those of you who are nut-free or have kids in "nut-free" schools, coconut flour is technically a fruit, not a nut! Yahoo!
"HEALTHIFIED" APPLE BUNDT CAKE
CAKE:
3 cups blanched almond flour OR 1 cup coconut flour
1 TBS baking powder
1 TBS cinnamon
1/4 tsp nutmeg1 tsp Celtic sea salt
2 cups Swerve (or Just Like Brown Sugar and 2 tsp stevia glycerite)
1/2 cup coconut oil or butter
4 eggs (8 eggs if using coconut flour)
1 cup brewed apple tea (4 tea bags)
2 tsp vanilla or apple extract
GLAZE:
1/2 cup brewed apple tea (1 tea bag) OR 1 tsp apple extract
1/2 cup coconut oil
1/2 cup confectioners Swerve (or powdered erythritol and 1/2 tsp stevia glycerite)
Preheat oven to 350°. Brew apple tea in boiling water and set aside. Grease a 12-cup bundt pan and set aside. In a medium bowl, whisk together the coconut flour, baking powder, cinnamon, nutmeg, and salt. Set aside. In the bowl of a stand mixer, combine sweetener, oil, apple tea, eggs, and vanilla. Mix to combine. Then add the flour mixture and combine once again. Pour into prepared Bundt pan and bake for 1 hour, or until a toothpick comes out of the cake clean. While it bakes, prepare the glaze. In a medium sized bowl, place the 1/2 cup brewed tea, 1/2 cup coconut oil (it will melt in the hot tea), and confectioners Swerve and mix well. Set aside to cool a bit before spreading over cake.
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| This recipe also makes great mini apple donuts! Click HERE. |
Cool the cake in the pan for 10 minutes, then invert onto your serving platter. Top with glaze. Another option for serving this cake would be to finish it with a simple dusting of powdered Swerve once it is cool. A dollop of slightly Swerve-sweetened whipped cream or a scoop of "healthified" apple crisp ice cream! Makes 12 servings.
NUTRITIONAL COMAPRSION (per serving)
Traditional Apple Cake = 523 calories, 27g fat, 4g protein, 66.3g carbs, 2.1g fiber (64.2 effective carbs)
"Healthified" Cake = 245 calories, 22g fat, 5g protein, 6.7g carbs, 3.7g fiber (3 effective carbs)
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| A beautiful walk around the orchard. |
Great pics, the boys are really growing fast. Love the one of them hugging each other!
ReplyDeleteThis apple cake looks delicious. I have peach tea and I think I'm going to try the recipe using the peach tea.
Mimi
Thank you! :)
DeleteLove the pictures of you and your adorable little boys! I am sure the cake is great as well. ;)
ReplyDeleteThanks. :)
DeleteAaaw, love the pics. So very sweet! You look lovely, Maria, and so content. The cake looks and sounds delicious!
ReplyDeleteThanks Jennifer. :)
DeleteHi Maria,
ReplyDeleteJust want to make sure I understand your recipe...we can use 3 cups of almond flour OR 1 cup of coconut flour to make this cake?
Yes, and make sure to use 4 eggs if doing almond flour and 8 eggs if doing coconut flour. :)
DeleteHi Maria-I want to make the apple bunt cake, but I don't have Swerve. . I do have stevia. . . .any suggestions?? Thanks!
DeleteYou could use the stevia and just substitute based on what it recommends on the package. :)
DeleteMaria,
ReplyDeleteI love all your recipes! But one of the things I miss the most eating this way is cereal! Especially Cheerios! Is there anyway to make an apple cinnamon cereal using this recipe? I know you have recipes for captain church berry, but I'm dying for a apple cinnamon Cheerios or honey nut Cheerios!
Thank you! Hmm, that would obviously be tough to replicate the shape and texture, but maybe your could replicate the taste. I would use something like my blueberry morning cereal and use almonds, omit the blueberry extract and add some xylitol honey. :)
Deletehttp://mariahealth.blogspot.com/2012/02/blueberry-morning-cereal.html
Honey:
http://astore.amazon.com/marisnutran05-20/detail/B000TQBEFK
Thanks Maria! not having the same shape or texture doesn't bother me :) it's all about the taste! and if i can find something similar to an apple cinnamon cheerios or a honey nut cheerios i would be so HAPPY!! :)) cheerios is usually my down fall lol I usually "cheat" by eating a bowl of them--not bread, muffins, cookies, cupcakes or candy bars lol its always cheerios!
DeleteOff topic question. do you by chance have any tricks for beating carb addiction? I fully believe i am a carb addict. and i read a study saying that some people are so addicted to carbs that doctors actually prescribe them methadone!!! the same stuff they give to heroin or cocaine addicts! YIKES!!! any tricks for beating the addiction would be greatly appreciate! Currently I have an appointment set up with an acupuncturist for help with weight, anxiety, fertility and, Lord willing, help with my addiction to carbs!
I write about supplements that can help (5-htp, magnesium, etc) in my Metabolism book. Also how to increase seratonin in my Mood book. :)
DeleteMetabolism book:
http://astore.amazon.com/marisnutran05-20/detail/1451555946
Mood book:
http://astore.amazon.com/marisnutran05-20/detail/1456424548
I gotta say your moms are always beautiful for their children and certainly beauty brings beauty whether it's for food or life. I think the cake recipe can bring smile for anyone. By the way, your pic is so nice. Love you and God bless you guys!
ReplyDeleteLove your recipes. They are so yummy. Can I substitute SF Apple Cider Mix for the Apple Tea?? I don't have those tea bags. Your little boys are really sweet!!
ReplyDeleteI haven't seen many mixes that don't have junk in them. Here is the ingredients for the first one that came up (alpine) when I google it. Yikes!
DeleteIngredients
Maltodextrin, Malic Acid, Apple Juice Solids (Contributes A Trivial Amount of Sugar), Caramel Color, Aspartame (Phenylketonurics)
Could I sub sf apple cider for the tea?
ReplyDeleteI haven't seen many mixes that don't have junk in them. Here is the ingredients for the first one that came up (alpine) when I google it. Yikes!
DeleteIngredients
Maltodextrin, Malic Acid, Apple Juice Solids (Contributes A Trivial Amount of Sugar), Caramel Color, Aspartame (Phenylketonurics
Awww looks like fun! I love your crazy curls and you look so happy and the boys look like they adore each other and are totally adorable too! This looks so good! I was thinking too, I made apple turnovers at work the other day-ya I know but pays the bills lol. But they were with the pie crusts, apples, cinnamon, sugar, lemon juice, vanilla. Wonder if I could make them with one of your doughs and chayotes and sweetener and that-always thinking of ways to convert things now. Need to make a menu for the month so getting ideas :) In a horrible custody battle now but gathering some things to make my son some great recipes and treats while he's here-brings me a little joy in this devestating situation. But anyways you guys are adorable and this makes me want to go to a pumpkin patch and try this cake soon! Thinking of making some low carb desserts for Thanksgiving to bring over-maybe at least 1 so we'll see which and see what others think :)
ReplyDeleteSorry to hear that. Hope things turn out for the best! Thanks! :)
DeleteLooking forward to trying this recipe out, as I look forward to all your baking suggestions! Photos of your cute sons reminded me that I wanted to ask your advice about Ethiopian food. I'll be moving to Addis Ababa for work next year (for 3 years), and it's going to be a LOT harder to find some of the alternative baking ingredients that I'm accustomed to. What is your view of traditional Teff flour? Some people say it's nutritional profile is better than the average grain. And do you think the fermentation in Injera makes it an acceptable compromise? Any advice on what you ate in Ethiopia would be most welcome!
ReplyDeleteThank you! The thing we liked the most in Ethiopia is Doro Wat. Chicken, butter, onion and spice with hard boiled eggs. Yum! I posted a recipe on my facebook page yesterday for it. :) Teff does have a lot of fiber, but it still has a lot of carbs. I avoided it while there. The people there are the kindest and most affectionate of anywhere I have ever been. Good Luck! :)
DeleteDear Maria,
ReplyDeleteI bought your book 'Secrets to a Healthy Metabolism' and (later, your cookbook 'Nutritious and Delicious') about 2 years ago, I read your book and have to say I loved your scientific and logical approach to eating healthily. Before I started your principles and tips I was 5 stone overweight and constantly tired. Now, I have lost over 5 stone (and kept it off for almost a year!), feel really energetic and have achieved huge academic success in my studies!
The fact that your blog gives free, healthy recipe which people can enjoy while improving their lives is something really special! I wanted to thank you for your help and the way in which you have transformed my relationship with food but also my life!
Awe! Thanks! You made my day. :)
DeleteHi maria, what probiotics brand do you reccomend for tomach problems?
ReplyDeletesorry tmi, but I just been really horrible with stomach aches etc..
thanks
Hi, I really like this product. :) http://astore.amazon.com/marisnutran05-20/detail/B004GLCX2M
DeleteSuch great pics. Thanks for sharing them with us. I see that you make donuts from this recipe.
ReplyDeleteDo you think it would make good muffins?
Any changes that would need to be made?
Do you prefer this w the almond or coconut flour?
I think it would work just fine as is. :)
DeleteWould this need any changes to be made into muffins?
ReplyDeleteWhat is the texture difference between the almond and coconut finished product?
There is a slight difference in the texture, but I think both are great! :)
DeleteI just made these exactly as directed in a donut pan, mini donut pan, and a mini muffin pan. All of them stuck and crumbled. I've never had that happen to me every. I am so disappointed since this recipe took 2 1/2 cups of expensive swerve :(
ReplyDeleteI tested this again and it holds together better with 1 cup tea. I updated the recipe above. Thanks! :)
Deletethe same thing happened when I made these in my donut pan---they stuck and crumbled. Taste was wonderful but had to eat in chunks......any suggestions?
ReplyDeleteDid you use almond or coconut flour? What brand did you use?
DeleteI tested this again and it holds together better with 1 cup tea. I updated the recipe above. Thanks! :)
DeleteI used almond flour and used the Honeyville blanched almond flour----I was told this is one of the better brands so that is why I used it. Ok, I will try it again with the tea changes--thanks!!
DeleteThat should work. Happy baking! :)
DeleteCan't wait to get the apple tea and try this cake. After 5 months of elmininating sugar and most carbs, we still "think" we need that sweet indulgent every day. I'm sure it's more of a habit than an actual craving but recipes like this sure help.
ReplyDeleteMy favorite recipe is the cinnamon rolls. I make them on the weekend for my husband to have for weekday breakfasts with an additional protein. It makes him feel he's not dieting--something he knows nothing about. He is 65 yrs old, works outdoors all day, 5'8" weighing 128 lbs. He lost weight when we began the healthified way and it is hard for him to gain the weight back. He was pre-diabetic at his March check-up so that's why we went sugar-free and eliminated most bad carbs. Your info has made us realize where those carbs come from--after years of being mis-informed about most fruit and whole grains and low-fat products.
Thanks again for the yummy recipes which helps keep us on track. Any advice on gaining weight?
He could add another snack. Like my shamrock shake before bed which will slow down his HGH at night. :)
Deletehttp://mariahealth.blogspot.com/2012/05/shamrock-shake-and-herb-garden.html
I made this tonight and I'm incredibly pleased. Never has a low carb cake (and Bundt cake! who woulda thunk!)tasted so rich ad moist. however, I used Wissotzky apple delight tea and maybe it was that but it tasted slightly too sweet to me. I think it also could have been because I used Swerve powdered in the blender rather than confectioner's Swerve for the glaze. Next time (and there definitely will be a next time!) I think i'll use less sweetener and actually buy the Tazo brand. Another wonderful recipe, Maria, thank you!!
ReplyDeleteAwesome! Thank you! :)
DeleteI just made this in muffin tins using raspberry passion tea and OMG it is yumtastic! Thank you so much you are brilliant - now if I can stop eating it!
ReplyDeleteThank you! :)
DeleteI could not get the Tazo tea locally so I went with Celestial Season Apple Cinnamon and the flavor was wonderful. Unfortunately, it was stuck to the Bundt and made a crumbled mess. Was the butter supposed to be melted or just softened because my tea had cooled by the time I was ready to make the cake. I used coconut flour and 8 eggs. Does it need the 10 minutes to rest out of the oven in order to set up?
ReplyDeleteThanks
Hmm, that might be why that happened. Not enough time to cool. Mine popped out pretty easy after 10-15 minutes. :)
DeleteLoved these!! So good! Made them as muffins and it worked perfectly. Even found the tea he at Safeway for only $3.99, extra bonus :). Thanks for all you do Maria!!
ReplyDeleteFirst, my wife made the apple cake with one change, she added two real apples to it. Second it stuck to the pan, so it looks bad. Third the glaze didn't turn out. Fourth, OMGs!!!!!!!!!!! That is the best cake I've ever tried! Thank you so much!
ReplyDeleteThank Gary. The moisture form the apples probably contributed to it sticking. :)
DeleteAm baking this right NOW! I did not use apple tea tho, I used a blueberry, it's what I had on hand.
ReplyDeleteAnd just an "aside" ... I realised this morning that my vitamin B12 has sugar in it! I ask myself WHY?????? I could rant, but am sure you all could rant about how they sneek that stuff into everything.
Thank you Maria for the lovely smell coming from my kitchen. And thank you for all the great advice and good food.
Peace.
Sula
You really do have to be a detective when it comes to ingredients. Crazy! :)
DeleteAnd Thank you! :)
DeleteI made this this weekend and my family and I were so pleased. Eveyone needs to try this. This is a keeper.
ReplyDeleteThank you! :)
DeleteI second Gary's comments above. I made this last night. The top part stuck to the bundt pan, so it isn't much to look at to serve to my family, --- BUT, the taste was great. I detected some strange but small aftertaste, not sure if that is the tea or the Swerve. could be either. another BUT, is that my husband liked it. My 14 mo old LOVED it and my preschoolers also liked, but my husband is tougher to please. He isn't against low carb items but desires it to be closer to the texture of things made with regular ole flour - and this passed for him because the part that did not stick to the pan? actually had a crisper outside like a bundt cake might normally. I might have to make a second for my sisters and mom to test out today. Good thing it's easy to whip up too !!
ReplyDeletetried a second time today. I used 3/4 cup tea (with three tea bags) and I think I cooked it longer. this time it came out of the pan great !! but was definitely drier. I can't do it again right now, as my belly can only take so much cake :( but I think there must be a happy medium between the two things I did.
ReplyDeleteMade these today as regular sized doughnuts in our wilton doughnut pan and they were fabulous! They came out of the pan perfect and the taste is divine.
ReplyDeleteThanks Maria you are a genius!
Awe, thanks Beulah! :)
DeleteI cut the recipe in half and made this last night in my donut pan and they turned out wonderful! I made the glaze, but I don't think they really need it. Fabulous!! Thanks Maria!
ReplyDeleteThank you! :)
DeleteI cut the recipe in half and made this in my donut pan. Fabulous! I made the glaze too, but I think the donuts are perfect plain. Moist and sweet and yummy. Thanks Maria!!
ReplyDeleteMaria! I was reading this and am always interested in Nut Free info (not for our family, thankfully!) and I think you got this one backwards perhaps: "FYI: For those of you who are nut-free or have kids in "nut-free" schools, coconut flour is technically a nut, not a fruit! Yahoo!"
ReplyDeleteIsn't a coconut a *fruit*, and *not a nut*? I thought coconut was OK for "nut free" schools? I can't tell if your "yahoo" is sarcastic or enthusiastic *giggle* Thanks again for the great recipe! Just made buns out of your pizza dough recipe, we love the addition of parmesan and Italian spices! Yum! and I have a protein bread in the oven, and made nut joys last night (DH loves them! and the girls are warming up to their "not quite store bought chocolate" taste, and ... your nutella, to my surprise, was a HIT! I think they like the idea that mummy doesn't frown when they want Nutella anymore! As a matter of fact, I have more roasted nuts I should go turn into something yummy!... also... (gosh I can't stop!) chocolate cream cheese philly just arrived on the shelves here in Australia... well, I found a recipe to make my own cream cheese (with quark, sour cream/creme fraiche, and butter) and that mixed with some of your Nutella and we have a homemade/healthified chocolate cream cheese!
Thanks for catching that France! :) That sounds yummy! Happy baking. :)
Delete