Apple Walnut Olive Oil Cake

Hello everyone – I’m back!

Does it ever feel great to be back at writing here on my blog. I wish I could tell you that I was off on some exciting adventure during my absence the past few weeks, however I was instead merely sucked into the oblivion that is marking and writing up my masters thesis. Fortunately, that’s nearly all done now so I can get back to doing what I love – sharing healthy recipes and wellness tips with all of you!

As it’s the holiday weekend and sweets are a mainstay for times such as these, I was looking for a healthier option for dessert. The original recipe for the one I’ll be sharing with you today came from the February 2016 issue of “alive” – Canada’s natural health and wellness magazine. My version is slightly different from the original with respect to the ingredients I’ve used, but it’s nonetheless absolutely delicious!

I always get excited when I give a recipe “experiment” a try for the first time and am pleasantly surprised to find that it’s turned out wonderfully. This was the case for my Apple Walnut Olive Oil Cake. For this recipe, olive oil replaces traditional butter to give you a boost of healthy fats. I get my olive oil from the Pristine Olive Tasting Bar in London and the one I used for this particular recipe was their “Picholine” olive oil.

Apple Walnut EVOO cake 2
Healthy Apple Walnut Olive Oil Cake

I used apples for this recipe as I had some on hand, but you can sub in pears or other seasonal fruits you enjoy as well. I replaced regular flour with a combination of gluten free brown rice and coconut flours, sugar with raw local honey from Clovermead Apiaries, and dairy milk with Silks original unsweetened coconut milk. The top is garnished with apple slices, walnuts, and a pinch of granulated maple syrup sugar (I didn’t even know that was a thing until recently) that my wonderfully thoughtful mom brought home for me the other week. The result: a healthy gluten and dairy free cake that’s both savory and sweet.

maple syrup sugar
Granulated Maple Syrup Sugar

Here you’ll find ingredient measurements for both a smaller sized cake (6 x 2″), which serves about 2 people, as well as a large cake (13 x 9 x 2″). As always, do try to use fresh, local, organic ingredients when possible to obtain optimal health benefits.

Apple Walnut Olive Oil Cake

Ingredients (small cake):

  • 1 apple (1/4 sliced to garnish top; 3/4 peeled and chopped)
  • 3 Tbsp brown rice flour
  • 3 Tbsp coconut flour
  • 1/8 tsp dried thyme (or 1/2 tsp fresh thyme)
  • 1/4 tsp cinnamon
  • 1/4 tsp baking powder
  • 1 egg
  • 4 Tbsp olive oil (high quality)
  • 2 Tbsp unsweetened coconut milk
  • 2 Tbsp raw honey
  • 1 Tbsp walnuts (or pecans)
  • pinch of granulated maple syrup sugar (optional)

Method:

  • Set the oven to 350*F. Grease baking dish with olive oil and set aside.
  • In a bowl combine flours, thyme, cinnamon, and baking powder, stirring gently to combine. Set aside.
  • In a separate bowl combine olive oil and coconut milk, using a whisk to mix thoroughly. Add in egg, then honey, whisking thoroughly to combine.
  • Slowly pour the dry mixture into the wet mixture, whisking to combine, until batter is smooth with no chunks. Gently fold in apple chunks and walnuts.
  • Pour the mixture into your baking dish, gently smoothing out the top. Garnish with apple slices and walnuts, and a pinch of the granulated maple syrup sugar if desired.
  • Bake for approximately 50 minutes to 1 hour, or until the top is golden brown. Allow to cool for at least 15 minutes before serving.
  • Smile, think of one thing for which you are grateful, and enjoy! 🙂
Apple Walnut EVOO cake
Delicious and Healthy Apple Walnut Olive Oil Cake

Ingredients (large cake):

  • 2 apples (1 cut into slices for top; 1 peeled and cubed)
  • 1 1/4 cups brown rice flour
  • 1 cup coconut flour
  • 1/2 tsp dried thyme (or 1 Tbsp fresh thyme)
  • 1 tsp cinnamon
  • 1 tsp baking powder
  • 2 eggs
  • 3/4 cup high quality olive oil
  • 1/2 cup unsweetened coconut milk
  • 1/3 cup raw honey
  • 1/4 cup walnuts (or pecans)
  • 1 tsp granulated maple syrup sugar (optional)

Method: Same as above

I hope that you’ll enjoy this delicious and healthy treat as much as we did!

Wishing you health and happiness!

xo Julie

Strawberry Rhubarb Upside Down Cake

Hello Everyone!

I hope you’ve all been having a lovely week so far. Commitments with work have been keeping me quite busy, thus why I haven’t been posting as often, unfortunately. During hectic times like these maintaining a healthy routine can be especially challenging. However, it’s also times such as these when eating well and making healthy choices becomes most critical in staying balanced both mentally and physically.

I’m sure I’ve mentioned this before, but when I start to feel a little stressed I tend to crave a sweet treat, but I know all that extra sugar and processed stuff isn’t good for me and will only serve to exacerbate my stress levels. Luckily, this is perfect motivation for me to have a little fun and try to develop healthier dessert alternatives that I’ll still be able to enjoy.

One of my favourite desserts is my moms “upside-down cake”. It can be made with almost any fruit you like, however my personal favourite is strawberry-rhubarb. I remember as a kid I’d get so excited and look so forward to occasions when my mom would make this cake. The original recipe is of course your traditional dessert situation – that is, loaded with butter, sugar, and refined white flour. Don’t get me wrong, it’s delicious as all-get-out, but obviously not especially healthy.

So, while doing some work last night I found myself really craving this delicious upside-down cake, and I thought to myself: “self, can you make this delicious treat into a healthier more nutritious version?” Turns out I can! See…

upside-down cake 2
Strawberry-Rhubarb Upside-Down cake topped with pecans, raw honey, and shredded coconut!

By following my moms original recipe and subbing in coconut oil for the butter, maple syrup for sugar, coconut and brown rice flour for regular flour, and coconut milk for regular milk, I was able to come up with a recipe for my favourite cake that is a significantly healthier version than the original, as well as being gluten and dairy free!

I seriously debated sharing this one with you, I guess because the little girl in me wanted to selfishly hoard my moms delicious upside-down cake recipe all to myself haha. Fortunately, the adult Julie reasoned that it would be quite inconsiderate to withhold such a delectable and reasonably healthy dessert recipe from you.

And so, I will now share with you my healthy version of my moms upside-down cake! I’ve provided measurements for both a small serving (6 x 2 inch round) for about 2 people, and a full sized (13 x 9 x 2 inch) cake. This recipe works great too with apples, peaches, blueberries, or raspberries. I meant to take a photo of it looking all pretty in it’s dish after it came out of the oven, but it looked so yummy that I started eating it and forgot, so these photos of it already on the plate will have to do heh.

For the small (6 x 2 inch) cake…

Ingredients:

For the Bottom…

  • 1 Tbsp. coconut oil, melted
  • 1 tsp real maple syrup, room temperature
  • 3/4 cup strawberries & rhubarb (fresh or frozen)
  • 1/2 tsp lemon juice

For the Top…

  • 2 Tbsp coconut oil, softened
  • 3 Tbsp real maple syrup, room temperature
  • 1 egg, beaten
  • 1/2 tsp real vanilla extract
  • 2 Tbsp coconut flour
  • 3 Tbsp brown rice flour (gluten free)
  • 1 tsp cinnamon
  • 1/2 tsp baking powder
  • 2 Tbsp coconut milk

Method:

  • Oven at 350*F
  • Bottom: whisk coconut oil and maple syrup together, then spread over bottom of baking dish. Arrange fruit on top and sprinkle over with lemon juice. Set aside.
  • Top: in a bowl, whisk together coconut oil and maple syrup until a smooth paste forms. Add in egg and vanilla, mix well until combined.
  • In a separate bowl, combine flours, cinnamon, and baking powder. Add to the wet mixture, whisking to combine.
  • Add coconut milk 1 Tbsp at a time, mixing it in gently. If the batter is a little too thick and sticky, add a bit more milk. It should be a thick, smooth texture when finished.
  • Pour the cake mixture over top of the fruit. Bake for approximately 40 to 50 minutes, or until the top is golden brown.
  • Allow to cool in baking dish for about 15 minutes before serving.
  • To serve, top with more fruit, nuts, or whatever else you like, or enjoy as is! 🙂
Upside-down cake 1
A lightened up version of my mama’s Upside-Down Cake – made here with strawberries and rhubarb and topped with raw honey, pecans, and shredded coconut!

For a full (13 x 9 x 2 inch) cake…

Ingredients:

For the bottom…

  • 1/4 cup coconut oil, melted
  • 1/4 cup real maple syrup, room temperature
  • 2 cups strawberries & rhubarb (or fruit of choice, fresh or frozen)
  • 1 Tbsp lemon juice

For the top…

  • 1/2 cup coconut oil, softened
  • 1/2 cup real maple syrup, room temperature
  • 1 egg, beaten
  • 1 tsp pure vanilla extract
  • 1/3 cup coconut flour
  • 1 cup brown rice flour
  • 2 tsp baking powder
  • 2 tsp cinnamon
  • 3/4 cup coconut milk

Method: same as described above. Cooking time may be slightly longer.

I hope you’ll love this lightened up version of my mom’s delicious Upside-Down cake as much as I do! 🙂

Wishing you health and happiness,

xo Julie