This is another recipe from the cookbook I shared not too long ago My Family Table. I couldn't resist sharing it as it was another keeper recipe that was perfect for dessert but also something I thought would make for a wonderful breakfast too. It's a healthier recipe so you can feel like, although it's sweet, it's giving you a nutritious start or end to the day!
1 cup unsalted butter or coconut oil
1 cup almond meal
1/2 cup brown rice flour (or buckwheat, spelt flour or almond if you prefer)
1 tsp baking soda
1 tsp ground nutmeg
1 tsp apple cider vinegar
2 free-range eggs
1/2 cup honey or maple syrup or brown rice syrup
1/4 cup mil of your choice
1 apple thinly sliced into wedges
*Cinnamon for sprinkling (my addition to the recipe)
Preheat oven to 350 degrees, grease eight muffin tin holes or line with paper cups (I used small ramekins instead and greased them).
Melt butter in a small saucepan over medium heat, then let simmer until it has browned and has a nutty fragrance. Watch the butter carefully as it can burn quickly! I may have done this and then decided to use coconut oil....:). If using coconut oil, just gently melt in the pan (I used the microwave). Set aside and let cool.
In a bowl, whisk together almond meal, rice flour, baking soda and nutmeg.
In a small bowl whisk together the vinegar, eggs, honey and milk. Add wet ingredients to dry and whisk to combine. Fold in the cooled butter or coconut oil.
Divide batter among the muffin holes (or ramekins), filling them about three-quarters full, then top each one with the sliced apple wedges (about 2-3 per cake). I also chose to sprinkle some cinnamon on top of each cake once the apples were in place.
Bake for 15-20 minutes or until golden brown on top. Remove from the oven and let cool (on a wire rack if baking in muffin tins).
The cakes will keep for 3-4 days in an airtight container and can be frozen for up to 2 months.