It’s apple season, so let’s make this flourless apple cake!

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EQUIPMENT:

• 9 Inch Springform Pan

• Immersion blender (similar)

• Measuring Spoons

• Measuring Cups

• Bamboo Cutting Board

• Knife (similar)

• Silicone Spatula

SHOP INGREDIENTS:

• Canned Chickpeas

• Maple Syrup

• Sunflower Butter

• Vanilla Extract

• Cinnamon

  
  
  

INGREDIENTS:

• 1 can chickpeas, drained and rinsed (1 1/2 cups cooked chickpeas)

• 2/3 cups sunflower butter

• 1/2 cup maple syrup

• 1/4 tsp vanilla

• 1/4 tsp cinnamon

• pinch salt

• 2 large apples, or 3 small apples, ginger gold or granny smith apples

• 1 tbsp maple syrup and sprinkle of cinnamon for coating apples

DIRECTIONS:

1. Preheat your oven to 385˚ F

2. Into a mixing bowl, add the chickpeas, sunflower butter, maple syrup, vanilla, cinnamon and salt

4. Blend with an immersion blender until combined

5. Peel apples

6. Thinly slice 1 apple (or 1 and 1/2 apple if using smaller apples)

7. Add apple slices into a separate bowl, along with 1 tbsp maple syrup and sprinkle of cinnamon. Set aside

8. Chop other apple (or 1 and 1/2 apple if using smaller apples) into small cubes

9. Fold apple cubes into the batter

10. Grease a 9 inch springform pan and line it with parchment paper

11. Pour batter into the pan

12. Place apple slices onto the cake

13. Bake for about 1.5 hours

14. Allow cake to cool

15. Loosen the edges with a spatula before removing from the pan

Enjoy!

ARIEL’S TIPS

• The best apples to use for this recipe are Ginger Gold or Granny Smith, or other less sweet varieties

• Since every oven is different, play around with the baking time. Insert a toothpick into the cake. It should come out dry.

• You can also make this cake in a high speed blender

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