The Green Kitchen

Ingredients

1/2 cup walnuts
120g melted butter, ghee or coconut oil
½ kg or 4-6 tart apples
1 lemon, zest and juice
1/2 cup of rice flour

1/2 cup of ground almonds
1&1/2 tsp baking powder
3 organic eggs
1 cup of organic coconut sugar
1 tsp vanilla extract
100mls milk or nut milk

1 big pinch of Himalayan pink salt
¼ cup raisins
2 tblsp pine nuts
1 tblsp coconut sugar
2 tsp cinnamon

Method

Carefully toast the walnuts in a moderate oven for around 10 minutes.

Line and grease a 23cm cake tin with baking paper. Drizzle the bottom with a little of the melted butter and scatter over the walnuts.

Peel, core and slice the apples, then toss with the zest and juice of the lemon.

Whisk the eggs, coconut sugar, milk and vanilla together then add the remaining melted butter.  In a separate bowl mix the  rice flour, salt, ground almonds and baking powder together before whisking in the wet ingredients.  Stir until you have a smooth batter.

Pour a third of the batter over the walnut prepared cake tin.  Arrange a third of the apple slices over the batter, then sprinkle with half the raisins. Add another third of the batter, apples and remaining raisins before repeating again with the remaining batter and apples.

Lastly, sprinkle the top with pine nuts, coconut sugar and cinnamon.  Bake at 170C for 1 -1&1/2 hours.

Cool, slice and drizzle with raw honey for extra spunk and a dollop of unsweetened yoghurt :)