Apple Slice With Nut Butter & Maple Drizzle (Gluten-Free, Paleo, Low-Sugar)

🧂 Ingredients

• 2 large green apples

  1 peeled and cut into small cubes and one sliced into thin wedges
• 3 large eggs
• 1 tablespoon nut butter

  I used peanut butter
• 1 teaspoon vanilla extract
• 90 g coconut oil

  melted and cooled (about 1/2 cup)
• 1 cup almond meal

  (110 g)
• 1/2 cup coconut flour

  (60 g)
• 3 tablespoons tapioca flour

  or cassava flour
• 1 teaspoon baking powder
• 1/3 cup Natvia sugar-free sweetener

  sugar alternative, see notes
• 1 teaspoon cinnamon powder
• 2 tablespoons nut butter

  I used smooth peanut butter
• 2 tablespoons maple syrup
• 1/4 cup almond milk

  or coconut milk

Instructions

• 1 Preheat the oven to 180 C / 355 F.
• 2 Grease a large piece of parchment paper and line a 7 x 11-inch (18 x 28-cm)
  slice tin or brownie tin. Set aside.
• 3 In a large bowl, add the eggs, nut butter, coconut oil and vanilla. Whisk until
  smooth and frothy.
• 4 Add the rest of the ingredients and whisk briefly. Swap to a spatula or a spoon
  and add the cut up apple cubes. Mix well.
• 5 Transfer the slice mixture into the prepared tin and spread evenly with a
  spatula or a spoon. Use your fingers to press the mixture into the corners and
  moves some of the apple pieces around for even distribution.
• 6 Place the thinly sliced apple wedges on top in whatever pattern you like. I used
  maybe half of the slices but I reckon it would be even better with more apples
  on top, so use up all the sliced apples. Gently press the slices into the
  batter.
• 7 Bake in a moderate oven 180 C / 355 F (160 C fan-forced) for 20 minutes.
• 8 In the meantime, whisk together the nut butter, maple syrup and milk. At first,
  it might seem like the mixture isn’t mixing properly but use a fork or a whisk
  and vigorously whisk it for a little longer and it will all incorporate and
  thicken nicely.
• 9 After 20 minutes, remove the slice tin and drizzle the nut butter and maple
  sauce over the top. Pop the tin back in the oven for 15 more minutes. The total
  cooking time is about 35-40 minutes.
• 10 Once done, remove the oven and allow the slice to cool in the tin for 15-20
  minutes. Then gently lift the slice out of the tin and pop on a cutting board.
  Slice into square or rectangular shapes.
• 11 Serve as is or with some coconut yoghurt or ice cream, or double cream.

Nutrition Info