For me, Rosh Hashanah always symbolizes the beginning of Fall (although it is way early this year, practically still summer) and I love celebrating apples at my holiday table.
This sweet, nutty apple cake will be the perfect ending to your Rosh Hashanah or Sukkot meal, and is sure to satisfy even the most gluten-loving guests.
¼ cup coconut oil (or margarine or other fat of your choice)
¼ cup honey
¼ cup brown sugar
¼ cup applesauce
1 tsp vanilla
½ cup almond meal
½ cup brown rice flour
½ cup millet flour
3 Tbsp teff flour (or millet or brown rice flour)
1 tsp xanthan gum
1 tsp baking powder
½ tsp baking soda
½ tsp salt
½ tsp cinnamon
1/8 tsp nutmeg
1 cup diced apple
1 tsp sucanat (raw sugar)
Preheat the oven to 325 degrees (if you have convection, use it!) and grease an 8-inch round pan.
Using a mixer, cream coconut oil, honey, and brown sugar. Add eggs one at a time, allowing to incorporate before adding the next. Stir in applesauce and vanilla.
In a separate bowl, whisk together dry ingredients: almond meal, brown rice flour, millet flour, teff flour, xanthan gum, baking powder, baking soda, salt, cinnamon, and nutmeg. Add dry ingredients to the wet ingredients in three batches, allowing each batch to incorporate before adding the next. The batter will become thick and sticky. Stir in diced apples.
Spread batter into prepared pan and sprinkle sucanat over the top. Bake for 45-50 minutes until the top is firm, the edges are golden and crispy and a toothpick inserted into the center comes out clean.
For more of Rella’s delicious gluten-free recipes check out her blog The Penny Pinching Epicure.
Pronounced: roshe hah-SHAH-nah, also roshe ha-shah-NAH, Origin: Hebrew, the Jewish new year.
Pronounced: sue-KOTE, or SOOH-kuss (oo as in book), Origin: Hebrew, a harvest festival in which Jews eat inside temporary huts, falls in the Jewish month of Tishrei, which usually coincides with September or October.