Last night I asked people on Instagram if I should try a new workout such as crossfit or barre3. I loved the response so I thought I would open up the discussion here. Until this summer, I attended Moksha hot yoga classes 3-4 times a week. Unfortunately during the summer hot yoga isn’t so much fun when it is also 100 degrees outside. I am very tempted to get on the crossfit bandwagon with the majority of paleo people. The biggest thing holding me back is an old knee injury, which still makes my knee hurt. Any avid crossfitters out there? Thoughts? The debate continues… should I stick to my tried and true? Or branch out to something new? I’d love to hear your thoughts!
Is it a cookie? Or is it a cake? My taste testers aka my family wasn’t helpful in determining if this skillet dessert is more cookie or cake. With the opinion split down the middle, we have the cookie cake. Either way I’m very excited to share this recipe. It was a crowd pleaser from kids to the adults. Servers 6.
Ingredients
Cookie Cake
2 cups almond flour
1/2 tsp baking soda
1/4 tsp sea salt
1/3 cup coconut sugar
1/2 tsp cinnamon
1/4 tsp nutmeg
1 egg
2 tbls apple cider
1/4 cup coconut oil, melted
1/2 tsp vanilla extract
1 cup (3.5 oz) dark chocolate, large shavings
Coffee Caramel
1/2 cup black coffee
3/4 cup coconut sugar
1/2 cup full-fat canned coconut milk
1 tbls grass-fed butter
1/8 tsp sea salt
Toppings
1 gala apple
1 honey crisp apple
1/3 cup toasted walnuts
Directions
Heat oven to 350 degrees. Grease 10” oven-safe skillet with coconut oil. In a large bowl, mix almond flour, baking soda, coconut sugar, salt and spices with a whisk. Make sure all almond flour clumps are broken up. In another bowl, mix together egg, coconut oil and vanilla extract. Pour wet ingredients into the dry and stir until evenly combined. Let dough chill in the fridge for 30 minutes. Now fold in chocolate shavings. Gently press dough into skillet. Bake for 25-30 minutes or until a toothpick comes out clean.
While the cookie cake is cooking, whip up your caramel sauce. Place coffee and coconut sugar in a medium sauce pan. Bring to a boil and cook for 5 minutes. Now slowly add in the coconut milk and butter. Return to a boil, then reduce heat to a low boil and cook for 10-12 minutes stirring occasionally. The sauce is done when it can coat the back of a wooden spoon.
Core and slice apples into thin wedges. Toast walnuts in a skillet over low heat until lightly brown.
To serve top cookie cake with apples, toasted walnuts and a generous drizzle of coffee caramel.
Adapted from Clean Eating with a Dirty Mind here.
Enjoy!
x vanessa
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