Health Hotline Magazine | September 2023

Soft and delicious, this Brown Butter Apple Cake with Maple Coconut Butter Glaze is to die for. Made with nutty browned butter, apple sauce, almond flour, cinnamon, and nutmeg then generously glazed with a sweet and creamy coconut butter-maple topping, it’s the perfect cake for the fall season. with maple coconut butter glaze Brown Butter Apple Cake

Ingredients • 1 stick organic salted butter • ¼ cup Natural Grocers ® Brand Organic Apple Sauce • ½ cup Natural Grocers Brand Bulk Organic Coconut Sugar • 2 Natural Grocers Brand Organic Pasture-Raised Eggs • 1 tablespoon organic vanilla extract • 2 ½ cups Natural Grocers Brand Bulk Almond Flour • 1 teaspoon baking powder Natural Grocers Brand Bulk seasonings: • 2 teaspoons Organic Cinnamon, divided • ¼ teaspoon Organic Nutmeg • ½ teaspoon Real Salt

Serves: 4 | Prep time: 25 minutes Cooking time: 40 minutes Total time: 3 hours 25 minutes

• 1 small or ½ large crisp-sweet organic apple (Honeycrisp, Pink Lady, and Ambrosia work well), diced or thinly sliced into half-moons with a mandoline slicer Maple Coconut Butter Glaze • 4 tablespoons raw coconut butter (whole coconut purée) • 2 tablespoons organic salted butter • 3 tablespoons Natural Grocers Brand Organic Dark Grade A Maple Syrup • ½ teaspoon Natural Grocers Brand Bulk Organic Cinnamon • 1⁄8 teaspoon Natural Grocers Brand Bulk Real Salt Optional for topping: Natural Grocers Brand Bulk Sliced Almonds or Organic Pecan Pieces

Instructions 1. Remove the lid from the jar of coconut butter (for the glaze) and place in a saucepan with hot water; the water should come about ¾ of the way up the jar. Place over medium heat until softened, 5-7 minutes. Remove from heat and set aside. 2. Preheat the oven to 350° F. Line an 8x8-inch baking dish with parchment paper, leaving about one-inch overhang on two sides. Alternatively, use a 9-inch well-greased cake pan. 3. Add one stick of butter to a skillet over medium heat; allow to melt, bubble, and begin to brown, about 3-5 minutes, until it smells toasted and nutty. Stir often. Remove from heat and stir in the apple sauce and coconut sugar. Let cool for 5 minutes. 4. Whisk the eggs and vanilla together in a large mixing bowl. Add the almond flour, baking powder, 1 teaspoon cinnamon, the nutmeg, and salt. Stir to combine. Add the brown butter-apple sauce mixture and stir until incorporated. Evenly spread the batter into the prepared baking dish, ensuring the batter comes to the edges of the dish. 5. Toss the apples with ½ teaspoon of cinnamon in a bowl and then evenly scatter the apple pieces over the batter; if using half-moon slices, arrange over the top. Transfer to the oven and bake for 40 minutes, until the edges are brown and the center is just set. Let cool for 5 minutes, then lift the parchment paper out of the baking dish and set the cake on a rack to cool for an additional 10 minutes before glazing. If using a cake pan, cool for a minimum of 30 minutes. 6. To make the glaze add 2 tablespoons of butter to a small pot set over medium heat. Let the butter melt, bubble, and brown, 2-3 minutes total. Add the coconut butter, maple syrup, cinnamon, and salt and stir until combined. Transfer to a small bowl and refrigerate for 15 minutes while the cake bakes. Remove from the refrigerator and stir well. Set aside (unrefrigerated) until ready to use, stirring periodically to prevent it from setting. 7. Once the cake has cooled completely, use a spoon to drizzle the glaze over the top. Refrigerate for approximately 2 hours (or until the glaze is set) before cutting. Store leftovers in the refrigerator.

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