INGREDIENTS:

1/2 cup almond flour
1/4 cup arrowroot starch
2 tablespoons coconut flour
1/4 organic sugar or date sugar
1 tablespoon cinnamon
1 teaspoon baking soda
1/4 teaspoon salt
1 tablespoon butter, plus more for greasing the pan
2 eggs
1/2 cup coconut cream from a can of organic coconut milk (Thai Kitchen Organic) produces the most amount of cream
1 teaspoon vanilla
1 cup grated apple (about 1 large apple) Green or Granny Smith
Topping:
1 1/2 cups walnuts (or pecans, if you prefer)
1/2 cup almond flour
4 tablespoons melted butter
1 tablespoons organic sugar or date sugar
1 tablespoon cinnamon
pinch salt

DIRECTIONS:

Preheat your oven to 350° and grease a 8 x 8 baking dish.

Make the topping: pulse the walnuts in a food processor 10-12 times or until they are coarse crumbs. Add the remaining ingredients and pulse 2-3 more times until combined. Set aside.

Add your dry cake ingredients.to a cleaned processor (almond flour through salt) Pulse a couple of times to mix.

Cut the tablespoon of butter into smaller pieces and add it to the dry ingredients. Pulse until it’s cut in to the dry ingredients, similar to if you were making a pie crust.

In a small bowl, mix your wet cake ingredients (eggs through vanilla) and whisk until well combined. Stir in grated apple.

Add to the food processor and mix until combined. Scrape down the sides once or twice to make sure it’s well mixed.

Pour into the prepared baking dish and sprinkle the walnut topping over, as evenly as you can.

Bake for 30-35 minutes, or until a pick inserted into the center comes out clean.

Allow to cool, and enjoy!

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