Apple Cake (E)

Here's an apple take on the Bust-a-myth Banana Cake in the THM Cook Book (page 298). I have also tried making this substituting the banana with a can of pumpkin and adding pumpkin pie spice. If you try pumpkin, make sure you add more sweetener, otherwise it is more like pumpkin bread. Apples and bananas are sweet to begin with, so they don't need as much sweetener. I love this dolloped with a bit of Greek yogurt for breakfast!

Apple Cake (E)

Coconut oil cooking spray
3 cups chopped, peeled apples
2 cups old-fashioned rolled oats, ground into flour in a blender
1/2 cup old-fashioned oats (left whole)
1/4 teaspoon mineral salt
2 teaspoons aluminum-free baking powder
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/4 teaspoon ground allspice
1/2 cup Gentle Sweet
1 cup nonfat plain Greek yogurt
1 cup egg whites (carton or fresh), lightly beaten
1 tablespoon vanilla

1. Preheat oven to 350 degrees. Lightly coat a 13 x 9 inch baking dish with coconut oil cooking spray.

2. Combine all ingredients in a large bowl. Pour the batter into the prepared pan and bake for 35 to 40 minutes, or until golden brown on top. Leave the cake in the pan to cool.