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. :)
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 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
4 teaspoons unrefined (or granulated) sugar
1 teaspoon cinnamon
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. :)