Simple and delicious healthy recipes

Apple Cinnamon Crumb Cakes

Apple Cinnamon Crumb Cakes

This recipe makes for a perfect afternoon tea or dessert. Although they’re fined sugar free, they still have rice malt syrup and coconut sugar in them. Coconut sugar is 40% fructose (the fattening part of sugar) so although you will want to eat them all at once (yes they’re THAT good), please still treat these cakes like you would a normal treat.


Makes 9


For the base:
1 large apple (any apple will do)
1 cup almond meal
1 tsp bicarb soda
2 tsp cinnamon
2 eggs
1 tbsp rice malt syrup
1 tsp vanilla essence or scrapings of 1 vanilla pod

For the crumb topping:
1/2 cup coconut sugar
1/2 cup almond meal
2 tsp cinnamon
1 pinch Celtic/Himalayan Sea salt
1/4 cup room temperature butter


Preheat oven to 170° C.

Peel and grate apple and place in a bowl with all other base ingredients.

Mix base ingredients together and evenly disperse into silicone muffin tray.

In a separate bowl (or in the same bowl but washed & dried), place all the ingredients for the crumb topping.

Rub butter with fingers and incorporate dry ingredients until it forms a crumb.

If not crumbly then add even parts almond meal and coconut sugar or butter until desired consistency.

Place crumb on top of the muffin mixture evenly.

Bake for 15 mins.

Allow to cool before serving. They should come out easily of the silicone muffin tray if you push from the bottom.

Serve with a scoop of mascarpone cheese or paleo ice cream.


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