PECAN APPLE STRUDEL CAKE (GLUTEN FREE)
Very good. Created from Recipe #174346 and Recipe #362534 . This cake can be eaten warm, or at room temperature which we like.
Provided by UmmBinat
Categories Dessert
Time 1h40m
Yield 1 cake, 6 serving(s)
Number Of Ingredients 19
Steps:
- Preheat oven to 325°F.
- Prepare a small deep pan by greasing and dusting with white rice flour.
- Mix all strudel ingredients in a small bowl and set aside.
- In a medium bowl, sieve together all the dry ingredients. (except strudel and apples).
- Add the wet ingredients and mix with a wooden spoon.
- Add the chopped apples and stir to combine.
- Scoop half the batter into the prepared pan.
- then layer half the strudel mixture on top of the batter.
- Add remaining batter and then remaining topping.
- Place in the oven and bake approximately 1 hour, or until a toothpick inserted in the center comes out clean.
- Cool at least 10 minutes before serving. I like it better cooled down to room temperature even more.
- Enjoy!
RAW APPLE STRUDEL - GRAIN & GLUTEN FREE
Categories Dessert No-Cook Wheat/Gluten-Free Fruit Low/No Sugar
Number Of Ingredients 17
Steps:
- Peel, core and cut the apples in half. Place them in a food processor together with all the other ingredients and and pulse a few times until coarsely grated.
- Set the filling aside and start preparing the crust.
- Mix all the ingredients in a food processor and and process until you get to a dough kind of consistency.
- Cover 2 small flat bottom bowls with Saran wrap; spread a layer of walnut dough on the bottom and press it down well with a spoon creating a crust
- Top the crust with some apple strudel filling, create one more middle layer of walnut crust and top it with the remaining apple filling. Press well with a spoon.
- Decorate each raw apple strudel with the remaining walnuts, coconut flakes and thin slices of dried fig like you see in the photos.
- Cover and refrigerate your Raw Apple Strudels overnight before serving.
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