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Corston Fields Farm Partnership

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Millie's Blackberry & Apple Cake

 

This recipe comes courtesy of Mille Cummins aka @the_gluten_free_teen on Instagram. Millie is a keen baker who shares her gluten free creations and recipes on her Instagram account. This recipe is very 'in season' as its September as I write this so the hedges are bursting with blackberries and tree's are loaded with apples. Off season you could replace the blackberries with any type of frozen soft fruit berry.

 

(NB: The recipe is inspired by 'www.heartbeatkitchen.com').

 

Ingredients

 

400g apples

1 tablespoon honey

1/2 tsp cinnamon

1/2 tsp cornstarch/arrowroot

 

100g almond flour (or ground almonds)

50g quinoa flour

3/4 tsp cinnamon

1tsp baking powder

1/2 tsp xantham gum

1/4 tsp salt

250ml cup milk (or milk alternative)

1 large egg

115ml runny honey/maple syrup

1/2 tsp lemon juice

1 tsp vanilla extract

175g blackberries

 

Method

 

Preheat oven to 170c

 

Peel, core and thinly slice the apples. Then heat a non-stick or cast iron skillet over medium heat. Add the apples, honey and cinnamon. Stir to combine, then let cook for 5 minutes. Sprinkle the corn starch or root arrow over the apples, then stir to combine. Cook for another 4 minutes on medium heat so the apples thicken, and are lightly softened. Remove from heat and pour into a bowl to cool.

 

Meanwhile, combine almond flour, quinoa flour, cinnamon, xanthum gum, baking powder and salt in a mixing bowl. Set aside. In another bowl, whisk together milk, egg, honey, lemon juice and vanilla. Pour the liquid mixture into the dry, then combine with a whisk until no dry streaks remain.

 

Line an 8 inch round cake pan with parchment paper or grease well with oil. Then pour mix into pan, and scatter apples and blackberries over the top.

 

Bake for 35 minutes, or until toothpick comes out clean. Let cool on a wire rack completely before slicing. Store in the refrigerator for up to 4 days.