Fall is in the air! And what better way to celebrate than with a slice of healthy and delicious Apple-Cinnamon-Walnut Skillet Cake?
Start by choosing your favorite variety of in-season fresh apples. I’m partial to “sweet-with-a-hint-of-tang” Honeycrisp apples, but it’s always fun to see what new varieties are popping up in grocery stores, farmers markets and CSA boxes this time of year.
In addition to naturally sweet apples, other nourishing ingredients in this Apple-Cinnamon-Walnut Skillet Cake include Omega-3-rich walnuts, along with a duo of fiber-rich flours: whole-grain buckwheat and brown rice. Cinnamon takes the flavor up a notch, and with no eggs or dairy, this cake is perfect for anyone following a vegan diet.
Even better? It’s totally acceptable to pair a slice of this Apple-Cinnamon-Walnut Skillet Cake with some protein-rich Greek yogurt and happily declare “Breakfast is served!”
Apple-Cinnamon-Walnut Skillet Cake
1 cup buckwheat flour
1 cup sorghum or brown rice flour
1 tablespoon + 1 teaspoon baking powder
1/2 teaspoon baking soda
2 teaspoons ground cinnamon
1 tablespoon + 1 teaspoon flax meal
1/4 teaspoon salt
1/2 cup pure maple syrup
1/2 cup high-oleic sunflower oil or canola oil, plus extra for pan
1 teaspoon pure vanilla extract
1/3 cup sparkling water or unsweetened dairy-free “milk”
2 large apples, cored and shredded
1 cup chopped walnuts
Preheat oven to 350 degrees F. Grease a 10- or 12-inch cast-iron skillet with oil, and set aside.
Combine all the dry ingredients in a mixing bowl, and stir with a fork or whisk until well combined. Add maple syrup, oil, vanilla and water or “milk” to dry ingredients, and stir well with a fork to combine.
Grate apples with a box grater or a food processor with a grater attachment blade, and chop walnuts. Add apples and walnuts to batter, and stir to combine.
Spoon batter into skillet, and spread evenly. Bake in oven for 20 to 30 minutes, or until the top is lightly browned. Remove from oven and cool for 5 minutes before slicing into 8 wedges for serving.
Per serving: Calories 425; Fat 26 g (Saturated 2 g); Cholesterol 0 mg; Sodium 180 mg; Carbohydrate 48 g; Fiber 5 g; Sugars 17 g; Protein 6 g
EA Stewart, MBA, RD is a registered dietitian nutritionist specializing in wellness and GI nutrition. In addition, EA is the creator of The Spicy RD, which features delicious gluten-free recipes made from healthy, seasonal ingredients.