Jack the Pumpkin Lantern and Halloween Cupcakes - Recipe by Candice Clayton
I use my favorite packet jelly mix and follow the manufacturer’s instructions. If you can’t find ora...
1 cup rolled oats flour
1 cup almond flour
1/2 cup unsweetened dessicated coconut
1 Tbs coconut oil
1 Tbs raw honey or maple syrup
zest of 1 lemon
3 apples, washed, cored, roughly chopped
1 tsp cinnamon
5 Tbs almond meal
2 apples, finely sliced
Preheat the oven at 190C and line a pie/tart pan with baking paper.
In a bowl, combine oat and almond flours with dessicated coconut, coconut oil, honey and lemon zest.
Place the mixture in pan and press with your fingers to distribute evenly on the bottom and sides.
Poke the bottom with a fork 2-3 times and bake it in the oven for 10 minutes, until the sides turn golden brown.
Take the crust out of the oven and set aside to cool.
Meanwhile, place the chopped apples and cinnamon in a blender and puree. Scoop out pureed apples in a bowl and mix in the 5 tablespoons of almond meal. The consistency of this filling should be smooth and medium-thick, not watery anymore. If needed, add another tablespoon of almond meal.
Scoop pureed apples onto the chilled crust.
Finely slice the remaining 2 apples and arrange on top of the filling and bake for 30-35 minutes, until the apples turn golden brown. (If creativity is your strong point, have a go at the artistry on the picture provided!)
Sprinkle with cinnamon and serve as is or with either coconut ice-cream or vanilla yoghurt.
Photo Credits: Alice Choi