Apple Pudding Cake Recipe | Nutritional Therapy for IBD

Ingredients

10-12 apples

½ tsp cinnamon, nutmeg, ginger

water to cover apples

¼ cup honey

¼ cup butter

1¼ cup almond flour

½ tsp cinnamon, nutmeg

1 tsp baking soda

3 TBSP soft butter

2 tsp honey

10-12 apples

water to cover apples

½ tsp (2.5 ml) cinnamon

½ tsp (2.5 ml) nutmeg

½ tsp (2.5 ml) ginger

59 ml honey

56 grams butter

125 grams almond flour

½ tsp (2.5 ml) cinnamon

½ tsp (2.5 ml) nutmeg

1 tsp (5 ml) baking soda

42 grams soft butter

2 tsp (10 ml) honey

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Dietary Therapies

SCD

mSCD

IBD-AID P2

Dietary Requirements

Grain-Free

Gluten-Free

Lactose-Free

Vegetarian

Egg Free

Soy Free

Preheat oven to 350°F (180°C)
Peel and slice apples.
Place apples in sauce pan and add water until it covers the apples a quarter of the way.
Cook over medium high heat until apples are very soft and mushy.
With a ladle or a large spoon, drain excess liquid into a bowl and set aside to use in cake batter.
Add cinnamon, nutmeg, ginger, honey, and butter to the apples.
Stir and simmer while preparing cake mixture
In a bowl, combine 1 cup of the nut flour, cinnamon, nutmeg, and baking soda
Blend with your hands until all lumps are gone.
Stir in butter, honey, and the reserved juice from the apples.
Cake batter should be smooth and pourable. If it seems too thin, add the extra quarter cup of almond flour.
Pour the apple mixture into a greased baking dish.
Stir the cake mixture into the apples.
Bake at 350°F (180°C) for 45 minutes to an hour.
A knife or toothpick should come out clean (yet this is not a firm cake). Cake will be soft and juicy.