- 3 cups of apples, peeled and chopped
- 1/2 cup of water
- 3/4 cup of turbinado sugar or coconut sugar, packed, divided
- 1 cup of oat flour (oats ground into flour)
- 1 cup of brown rice flour
- 1 teaspoon of baking powder
- 1 teaspoon of baking soda
- 1 teaspoon of salt
- 1 teaspoon of cinnamon
- 1/2 teaspoon of allspice
- 1 cup of oatmeal
- 2 eggs, beaten
- 1/4 cup of melted virgin coconut oil or butter
- 1/2 cup of seedless raisins
- 1/2 cup of chopped pecans
- 1 cup of natural or organic apple cider
- 2 tablespoons virgin coconut oil or butter
- 1/2 cup powdered sugar
- 1/2 teaspoon of cinnamon
- pinch of salt
- Combine the chopped apples, water and 1/2 cup of the sugar.
- Cook for about 8 minutes or until the apples are almost tender and then cool.
- In a mixing bowl, combine the flour, baking powder, baking soda, salt, cinnamon, allspice, oatmeal, (raisins, and pecans).
- Stir in the cooled apple mixture, eggs, remaining sugar, and the oil.
- Mix together until just moistened.
- Bake in a lightly greased 10-inch tube pan or 1 1/2 qt corningware for about 40 minutes at 350°.
- Cool for about 15 minutes before removing for the pan.
- Serve the cake warm or cold.
- Bring the cider to a boil over medium heat, reduce heat to low, and simmer for 10 minutes.
- Stir in the virgin coconut oil or butter, cinnamon, salt, and 1/2 cup of powdered sugar until smooth.
- Stir on low heat until desired consistency is reached ( between glaze and caramel).
- Drizzle with spoon over cake.
- Serve with ice cream or coconut whip.
- Serving Size: 6