Healthy Apple Slice

When I was at school I learnt how to make Apple & Sour Cream Slice and lately I’ve been craving this delicious treat and starting thinking about how I could make it dairy, gluten and refined sugar free.

This yummy slice contains lots of goodies that nourish your skin from the inside such as cinnamon, coconut, maple syrup and buckwheat if you choose to use it. I used half buckwheat flour which is why my base is a bit darker and denser.

If you like to use dairy, you can substitute the coconut oil and coconut yogurt for organic butter and sour cream. The coconut oil makes a firmer, crunchier base.

Ingredients

Base-

125gm Coconut oil melted

100gm Coconut Sugar

2tsp Vanilla Extract

200gm GF Self Raising flour or Plain GF flour with 1tsp baking powder

Topping-

2 Organic Eggs or egg substitute

250gm Plain Coconut yogurt

1/2 tsp ground cinnamon

1Tbsp Maple Syrup

2 Apples thinly sliced

1tsp Cinnamon sugar (blend 1/2 tsp coconut sugar with 1/2 tsp cinnamon)

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Instructions

Conventional Method

• Preheat oven to 180 degrees celsius (160 if using a fan forced oven). Grease and line a 20cm square cake tin with baking paper.
• Place the melted coconut oil, coconut sugar, coconut and vanilla extract into a medium sized bowl. Sift over the GF self raising flour. Mix until smooth and creamy. 
• Press mixture into the tin and bake for 15-20 minutes or until lightly golden.
• Take the slice out of the oven and layer the thinly sliced apple over the top.
• In a bowl, beat the coconut yogurt, cinnamon, maple syrup and eggs together until well combined. Pour the coconut yogurt mixture over the top of the apple.
• Sprinkle the cinnamon sugar over the top.
• Place back into the oven for another 20 minutes or until the coconut yogurt mix has set in.
• Allow to cool in the tin before placing into the fridge to cool completely.
• Cut into slices when completely cold.

Thermomix Method

• Preheat oven to 180 degrees celsius (160 if using a fan forced oven). Grease and line a 20cm square cake tin with baking paper.
• Place the coconut oil (firm not melted for thermomix) into the TM bowl and melt on Speed 3, 60 degrees for 2 minutes.
• Add in the coconut sugar, coconut, GF self raising flour, cinnamon, maple syrup and vanilla extract and mix on Speed 3 for 30 seconds (scraping down the sides of the bowl if needed).
• Press mixture into the tin and bake for 15-20 minutes or until lightly golden.
• Take the slice out of the oven and layer the thinly sliced apple over the top.
• Place the sour cream and eggs into the TM bowl and mix on Speed 4 for 30 seconds. Pour the coconut yogurt mixture over the top of the apple.
• Sprinkle the cinnamon sugar over the top.
• Place back into the oven for another 20 minutes or until the coconut yogurt mix has set.
• Allow to cool before placing into the fridge to cool completely. Cut into slices when completely cold.