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Recipes

Apple Cinnamon Mini Cakes

Created by
Found in: Breakfast, Lunch, Dinner, Summer, Fall, Winter, Dairy free

Serves: 
12 servings

Chef Mikaela Reuben created these wonderful Apple Cinnamon Mini Cakes, featuring Nature's Path Qi'a Hot Oatmeal, Medjool Dates and Almonds. They are a fantastic addition to a savoury or sweet course, or cold on-the-go. 

Ingredients: 

Crust

 

Filling

  • 10 large medjool dates
  • 2 cups warm water
  • 2 tsps ground cinnamon
  • 1½ cups finely chopped pink apple – 1 large apple
  • 1 tsp vanilla extract
  • ½ tsp sea salt 
Directions: 

Crust

  1. Preheat oven to 350.c.
  2. Add ½ cup water and flax to a large mixing bowl.
  3. Heat remaining 2 cups of water, and in a separate bowl, soak the 10 dates for at least 10 minutes.
  4. n the mini prep cuisinart, whiz the oatmeal until it grinds into a flour.
  5. Add oat flour and vanilla extract to the mixing bowl.
  6. Blend almonds into a flour in the cuisinart.
  7. Remove pits from the soaking dates, and strain from the water.
  8. Add sea salt, cinnamon, and dates to the almond flour in the cuisinart and blend until everything is well ground and and begins to ball, about 90 seconds.
  9. Add contents of cuisinart to bowl with flax.
  10. Heat coconut oil and add to the mixing bowl and mix with hands until it becomes more dough like.
  11. Place the mixture between two pieces of parchment paper, and press out so that the crust is 1/2 inch thick, 12 inches in length, and 7 inches in width. Make sure the crust is even.
  12. Chill for 30 minutes in the fridge.

 

Filling

  1. Heat water and soak dates.
  2. Core apple and chop.
  3. Add cinnamon, vanilla, sea salt and chopped apple to mini prep cuisinart, and blend until mixture becomes a sweet brown paste.

 

Assembling

  1. Remove the chilled crust from the fridge and allow to sit for 2 minutes on the counter.
  2. Put all of the fruit mixture over the crust and spread evenly with a spatula. 
  3. Using the parchment, roll the crust over the fruit filling starting on the long side and roll the end closest to you.
  4. If little cracks form it is okay.
  5. Cut into rounds so that they are 1” wide and place onto the baking sheet on parchment paper. Reshape any of the cakes that have fallen apart, they will hold well once baked.
  6. Put cakes into the oven. Flip them at 20 minutes, and cook for another 20, totaling 40 minutes.
  7. Let cool before serving! Serve with coconut ice cream if you have any!

 

** In the case of a nut allergy, substitute 2 packs of the Qi’a Superfood Superseeds and Grains in place of the almonds, treat exactly the same as the almonds by blending them into a flour first