People often ask how I come up with so many recipes and especially how I do it on a whim.
Here's how it goes...
"It was kind of cold this morning. I feel like baking.
Oh yeah! I have that mushy apple I didn't know what to do with.
Hmm, but I feel like chocolate!
Oh shoot, I forgot to pay that bill.
Gosh, I really love chocolate.
I wonder if I have...Oh yeah! I do have almond flour.
Awesome. Paleo snack time it is.
People should really bake with chocolate and apples more often.
Ooh! Remember those chocolate covered apples from the farm up north?
Do I want crispy and chocolate? Or, warm and melty chocolate?
I wonder if a caveman would have liked paleo baked goods?
Yum... warm and melty chocolate..."
So, that's how that goes. Then, I usually grab two bowls, preheat the oven, and whip something up in the next 10 minutes.
After that unusual but typical conversation with myself, I mixed up a "paleoish" Apple & Chocolate Snack Cake. It's a lot like a banana bread, but I used grated apple and baked it in a 8x8 glass dish.
Whether you're bored talking to yourself, in need of a satisfying and healthy snack, or have company to bake for, this cake is sure to please.
APPLE & CHOCOLATE SNACK CAKE
1 Cup almond flour
1/2 Cup coconut flour
1 1/2 teaspoons baking soda
1/2 teaspoon salt
1 small apple (I used gala) grated with a cheese grater
2 Tablespoons of honey or maple syrup
1 teaspoon pure vanilla extract
1 banana, mashed
2 Tablespoons coconut oil, melted
1 Cup dairy-free chocolate chips (I used a heaping, almost 1 1/2 cups, cup)
1 Tablespoons flaxseed meal (optional, I do this for added nutrients)
1 Cup chopped walnuts (optional)
- Preheat your oven to 350F.
- In a bowl, stir together the apple, coconut flour, almond flour, baking soda, salt, and flax with a fork.
- In a separate bowl, whisk together the eggs, honey or maple, vanilla, banana, and coconut oil.
- Add the wet ingredients to the dry ingredients and mix well.
- Fold in the chocolate chips and the walnuts.
- Grease an 8x8 baking dish with coconut oil and pour in the batter.
- Bake for 35 minutes and serve. Will keep in an airtight container for up to 4 days.