Fall is officially upon us. Whenever I think of the autumn months, my mind is automatically drawn to all things apples- apple picking, apple cider, and apple pie. One of my favorite fall traditions is taking a drive out east on Long Island, to stop at local farms and vineyards. I often come home with bags of apples which become the perfect ingredients for all my of my fun-filled, fall recipes!
One plump apple comes fiber-filled and vitamin C-rich. With so many varieties of apples- Gala, Granny Smith, Red Delicious, and Honey Crisp, you can choose the sweet or tart flavor that suits you best! A recent study published in the American Journal of Clinical Nutrition, found a link between apple consumption and decreased risk of developing type 2 diabetes. "An apple a day will keep the doctor away" may just be a saying to take a bit more seriously.
The great thing about apples is their versatility. You can eat them completely in the nude, maybe with scoop of peanut butter, or a dash of cinnamon. When the nights get a little chilly, slice an apple and bake it with a handful of nuts and a teaspoon of brown sugar. Apples can even be incorporated into a savory meal. I love to chop up a couple of apples and mix them into mashed sweet potatoes.
Apple Cinnamon Cakes
This recipe is sure to satisfy all of your warm, fall cravings. Packed with protein and fiber, you'll be able to keep your energy up when the temperature goes down. Enjoy!
Ingredients:
3/4 cup almond meal
1/2 cup whole wheat flour
1 tbsp. cinnamon
1 tsp. baking soda
1 tsp. baking powder
5 oz. apple sauce
1 tbsp. unsalted butter, melted
2 medium apples, finely diced
1/2 cup walnuts, chopped
Directions:
1. Preheat oven to 350 degrees.
2. In a mixing bowl, combine all dry ingredients.
3. Stir wet ingredients into dry.
4. Add the apples and walnuts. Mix well.
5. Grease small (6") bundt pans with olive oil or a cooking spray.
6. Spoon cake batter evenly into pans.
7. Bake for 40-45 minutes. Cool and serve.
Makes 3 small cakes
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