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  • Michelle

Apple Shortcake

Made this gorgeous apple shortcake last night for dessert, thought you might like this one Mum, especially if you sub in plain flour for the coconut flour.

Super simple and quick to make and full of nourishing ingredients, this is gluten, grain, dairy and soy free.


2 large apples, peeled, cored, each quarter sliced into four or five lengths

135g almond meal

45g coconut flour

150g sugar

4 eggs

1 teaspoon vanilla

150g mild olive oil

golden syrup

Preheat the oven to 170 degrees C fan forced, 180 degrees C if not fan forced. In a medium size bowl mix all of the dry ingredients, make a well in the centre, tip in all of the wet ingredients except for the golden syrup, give it all a good stir until well combined, scrape into a lined brownie or roasting pan, this one is 180x220cm at its base, smooth the top, carefully layer all of the apple pieces on. Pop into the oven, bake for 40 minutes, drizzle over enough golden syrup to make a nice drizzle over the apple and then brush with a pastry brush to cover the apples with the syrup, back into the oven for five minutes.

Serve warm with ice cream as a pudding or cold as a cake. This one also freezes really well so if you have more than you can eat in a few days, cut it up and pop it into the freezer.

Have a lovely weekend, Xxm.


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