Let me take you through my thinking process.
“That’s so boring. I KNOW! I should pour caramel all over them!”
This concept can be applied to almost anything. If it looks boring, just pour caramel on it.
These would be fantastic with some dulce de leche on top. I didn’t feel like using an entire can, so I used melted caramels mixed with a little milk.
I’m going on a little vacation until Tuesday morning. Are there any musts that I need to pick up at French or Swiss grocery stores? I only have Speculoospasta (Biscoff spread) on my list. Any ideas would be greatly appreciated. :)
Ingredients:
1 cup (130 grams) whole spelt, whole wheat pastry, or whole wheat flour
1 1/4 teaspoon ground cinnamon
1 teaspoon baking powder
1/4 teaspoon salt
1/4 cup (85 grams) honey*
1/4 cup (60ml) olive oil – I used extra-virgin
1/4 cup (50 grams) unrefined sugar* (brown sugar would work too)
1 egg
1 1/2 teaspoon vanilla extract
1 1/2 cups (170 grams) peeled and chopped apple, I recommend Granny Smith or any other apple that’s usually good for baking
Topping:
4 teaspoons unrefined (or granulated) sugar
1 teaspoon cinnamon
Directions:
Preheat your oven to 350°F / 175°C. Grease an 8″ x 8″ pan or line it with parchment paper. In a small bowl, mix together the flour, cinnamon, baking powder and salt. In a large bowl, mix together the honey, olive oil, and sugar. Add the egg and vanilla. Add the dry mix to the wet mix, stirring just until combined. It will be very thick! Add the apples. Toss in whatever else you might like. Perhaps walnuts? Spread in the pan. Mix together the topping and sprinkle over the batter. Bake for 15 – 20 minutes or until a toothpick inserted in the middle comes out clean. Then smother it with caramel and do a little dance.
* The first time I made this, I made it with 2/3 cup unrefined sugar and no honey. This was also excellent, so make it however you prefer.
German bakers: 162°C for maybe 12 – 15 minutes. I used German baking powder with no problem. :)
15 comments on "100% Whole Grain Cinnamon Apple Squares" — Add one!
Could it be done without the yolk of the egg? :)
How about using two egg whites then? :) The texture might be different but I don't think it'd affect it too much!
Vanessnoff – Thanks! And yay! You're only the second person to say that they appreciate the grams. Thanks for letting me know that there's a second person out there. :)
This looks sooo delicicous!! Thank You for posting and especially writing even in grams, so that a german Girl without a Cup can cook it too! :-)
Thanks***
ekwee – I was so confused by your comment because I know I hadn't mentioned butter that I had to go back and read my post. Aha! I asked for stuff to buy in France. And you know, it's never really too late. We'll definitely be going back to France at some point so I will definitely put it on the list to buy. I really appreciate your comment! Thank you. :)
Oh no! I'm too late for my suggestion…but according to David Lebovitz, French butter (both salted and unsalted) is unparalleled! He raves about Pascal Beillevaire butter on his blog. I didn't try it when I was in France because I didn't want to buy a whole stick for the short amount of time I was going to be there but I can only imagine how awesome it would be to bake with it!! Love your blog btw.
Kathy – Yay! I'm so happy they worked out! And that they worked with even 1 tablespoon sugar. Thank you so much for letting me know. :)
I made these, but with only 1 tbsp sugar + the 1/4 cup honey and it worked great! I ate the whole batch in 2 days…just myself ;] lol
Oh boy, those look great. I love that you used whole wheat flour and honey!
yum yum! delicious :))
Sorry for the slow response – I haven't had internet access since I submitted this post.
warmvanillasugar – Thanks! I think half and half is a good way to go until you're used to it. I gave some of these to my parents and they didn't realize that they were whole grain (and they NEVER eat anything whole grain).
Miryam – You should have told me what to buy! I ended up not buying anything special (well, except for coffee extract) to bring back with me. I even went up and down each aisle in several stores. Good luck with the maple extract! It's yummy stuff. :)
NJ Linda – Thank you very much! I hope you love everything you make and thanks for the kind words. :)
brandi – Thanks! Me too. It's somehow become even more fun than normal unhealthy baking. It's now like a fun game, trying to make healthier things taste unhealthy.
these sound so delicious! i love baking with whole grains.
I just love your site! Love the whole grain cooking ideas/recipes and I'm looking forward to making items that you post. Great photos too!
You are extremely lucky…I only wish I was going to Swiss and French markets to buy supplies :-(? Enjoy my friend….these squares look yummy and with that caramel sauce…..welll not comment :-) I am still to find the maple extract to make the cookies…..will keep searching!
These squares are lovely! I really want to try this whole grain baking thing. I've been doing half and half recently and need to go the whole way!