Sweet Apple Squares
I love purchasing my apples from my ‘apple man’ at the local farmer’s markets. Apples to match the season, no wax, no pesky stickers. My children inhale them as fast as I can wash them so I usually run out of apples before I do week. So it came as a big surprise to me last week to find four spheres of crunchiness left in my crisper drawer.
Excellent - a good excuse to turn them into a school snack!
Using the base recipe for ‘Sweet Squares’ from my cookbook, The Unwrapped Lunchbox, I came up with this delish addition to pack up for school. I possibly packed it for work too!
There’s 65 recipes in the book - all nutrient dense, lunchbox friendly and kid tested … plus an anecdotal story or two! You can grab your copy here!
In the meantime, why not whip this one up over the weekend and have a week’s worth of snacks to pack for the kids!
6 free range eggs
½ cup coconut flour
2 tsp gluten-free baking powder
¼ cup full fat coconut cream
4 large apples, grated
¼ cup coconut sugar
1 tsp cinnamon
- Preheat oven to 200 °C.
- Line an 18cm x 26cm (8” x 10”) deep baking dish with responsibly produced baking paper.
- Beat eggs with a hand-held beater or stick blender until thick and frothy.
- Add coconut flour and baking powder, beat until combined.
- Add coconut cream and salt, beat until combined.
- Stir in banana, sugar and cinnamon.
- Bake for 35 mins or until a deep golden brown.
- Cool on a wire rack and cut into desired-size rectangles.