Apple Spice Bundt Cake & Pumpkin Pie with Hazelnut Crust

Nothing captures the holiday spirit quite like a homemade cake or pie. Add a little twist to your apple or pumpkin-flavored desserts that will have your guests begging for more. Not only are these treats delicious, but they’re healthy as well.

The following is an excerpt from The Grain-Free, Sugar-Free, Dairy-Free Family Cookbook by Leah Webb. It has been adapted for the web.

Apple Spice Bundt Cake

My mother made the most delicious apple cake when I was a kid, but it was a tradition I could no longer enjoy once we discovered my son’s allergy to wheat. I wanted to include a recipe that brought me back to my childhood memories of a warm kitchen filled with the delightful fragrance of apples and cinnamon. Not only does this date-sweetened cake fill my heart with warm memories, but it also quickly became a new family tradition for special occasions. With a texture and flavor profile that very closely mimic a cake made with traditional flour, you simply cannot go wrong!

Ingredients

5 cups (565 g) peeled and sliced apples, about 4–5 medium apples
2⁄3 cup (185 g) pitted Medjool dates, packed
¹⁄₂ cup (120 ml) avocado oil
4 eggs
¹⁄₂ cup (120 ml) water
2 teaspoons vanilla
4 ripe plantains, peeled and chopped
2⁄3 cup (95 g) cassava flour
1 teaspoon baking soda
1 teaspoon baking powder
2 teaspoons cinnamon
¹⁄4 teaspoon ginger powder
¹⁄4 teaspoon nutmeg
¹⁄₂ teaspoon salt
2 tablespoons coconut oil, for greasing

Procedure

Preheat the oven to 350°F (177°C).
Peel and thinly slice the apples and set aside.
Using a high-powered blender or food processor, blend the dates, avocado oil, eggs, water, and vanilla till the dates are completely puréed, about 30 seconds.
Add all the other ingredients except the apples and coconut oil into the blender or food processor and blend until a batter has formed, about 1 minute.
Mix the apples into the batter using a mixing spoon, and evenly pour the batter into a greased 10-inch (25 cm) Bundt pan. Be sure to evenly distribute the apples throughout.
Bake the cake for 45–50 minutes or until an inserted knife comes out clean.
Allow the cake to cool for about 10 minutes and remove it from the pan by turning the pan upside down onto a cooling rack.
Allow the cake to cool for 2 hours before serving.

Batch Cooking and Leftovers: Cut into individual slices before freezing so that you can portion out individual pieces every now and then. Work in batches if doubling the cake.

Pumpkin Pie with Hazelnut Crust

Although this pie isn’t an exact replica of the condensed milk–sweetened version that most of us are accustomed to, its deliciously unique flavors and perfectly sweet creaminess are enough to impress any guest. The toasted flavor of the hazelnut crust gives this pie a unique twist on the holiday classic. Serve each slice topped with a dollop or two of homemade Coconut Whipped Cream. For a pecan crust, use 2 cups (220 g) of pecans in the place of the hazelnuts.

Ingredients – Crust

1¹⁄₂ cups (215 g) whole hazelnuts
2 tablespoons (25 g) coconut oil, more for greasing
1 egg white, reserve yolk for filling
Pinch of salt

Ingredients – Filling

1 can (15 ounces [425 g]) pumpkin purée
1 can (5.4 ounces [160 ml]) unsweetened coconut cream
2 eggs
1 egg yolk
¹⁄₂ cup (140 g) pitted Medjool dates, packed
1 teaspoon vanilla extract
2 teaspoons pumpkin pie spice
Pinch of salt

Procedure – Crust

Preheat the oven to 350°F (177°C).
Grind the hazelnuts into a coarse flour using a blender or food processor.
Mix in the remaining ingredients by hand until well combined.
Place the crust mixture into a greased pie pan and use fingers to evenly press the mixture into the pan, taking the time to form an even crust.
Use a fork to poke holes along the bottom of the crust.
Bake the crust for 7 minutes while preparing the filling.

Procedure – Filling

Combine all the filling ingredients in a blender or food processor and gently blend until the batter is smooth.
Pour the mixture into the warm piecrust and bake the pie for 45 minutes or until set.
Allow the pie to completely cool before serving.

Batch Cooking and Leftovers: This recipe can be easily doubled as long as you have two pie pans.