🍎 Almond Apple Breakfast Cake
A little cake born from what was almost thrown away.
This cake began with almond milk.
After making a batch in the kitchen,
I looked at the soft almond pulp left behind
something I normally would have thrown away
and wondered:
What else could this become?
The answer was cake.
Applesauce keeps it beautifully moist,
while oat and sorghum bring softness and a little earthiness.
Almond pulp gives the crumb a gentle nuttiness,
and just enough ginger and clove warm everything without taking over.
Simple.
Not terribly sweet.
And one more good thing rescued from the compost bowl.
Ingredients
1 large egg
½ cup unsweetened applesauce
½ cup almond pulp, lightly pressed or drained
2 tablespoons oil
¼ cup sugar
1 tablespoon molasses
½ cup white wheat flour
2 tablespoons oat flour
1 tablespoon sorghum flour
1 tablespoon flax meal
½ teaspoon ground ginger
⅛ teaspoon ground cloves
¾ teaspoon baking powder
¼ teaspoon baking soda
⅛ teaspoon salt
Method
Preheat the oven to 350°F.
Lightly grease or line a small baking pan.
Whisk together the egg, applesauce, almond pulp, oil, sugar, and molasses.
In another bowl,
combine the white wheat flour, oat flour, sorghum flour, flax meal, ginger, cloves,
baking powder, baking soda, and salt.
Add the dry ingredients to the wet ingredients and stir just until combined.
Transfer the batter to the prepared pan and smooth the top.
Bake at 350°F for approximately 35–45 minutes,
beginning to check the center around 35 minutes.
The cake is ready when the center is set and
a tester inserted near the middle comes out without wet batter.
Allow it to cool before slicing.
The moist almond-and-applesauce crumb will continue to settle as it cools.
🌿 From the Mountain Kitchen
There is something satisfying about discovering that what looked like the end of an
ingredient was simply the beginning of another recipe.
The almonds became milk.
The pulp became cake.
And nothing needed to be complicated.
Sometimes abundance is simply learning to look twice at what remains.
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