8 tablespoons coconut oil
1/4 teaspoon xanathan gum
1 cup xylitol or organic sugar
1/2 teaspoon baking powder
2-3 apples, cored, cut into eighths
1/2 teaspoon baking soda
4 tablespoons fresh ginger, grated
1/2 teaspoon sea salt
3/4 cup fine cornmeal
3/4 cup all-purpose gluten-free flour, such as Manini’s or Bob’s Red Mill
1/2 teaspoon vanilla
1/2 cup almond milk
Melt 4 tablespoons coconut oil in skillet (preferably cast iron). Add 1/2 cup xylitol/sugar and stir until smooth, making sure to coat sides. If not using cast iron, transfer mixture to a 9” pie pan and coat sides.
In a circular pattern, lay apple wedges on bottom of pan, covering it entirely. Sprinkle 1 tablespoon grated ginger over apples, then place in oven for 15 minutes at 350 F, or until apples are tender.
Meanwhile, combine cornmeal, flour, baking powder, baking soda, remaining ginger and salt in a mixing bowl.
In a separate bowl, mix remaining coconut oil (solid) and xylitol/sugar until fully integrated and smooth. Add eggs one at a time and blend until combined. Add dry ingredients to egg mixture and mix thoroughly, but do not overwork batter. Add milk and mix until batter is smooth.
Remove apples from oven and pour batter on top, distributing evenly.
Return to oven and bake 30 minutes or until golden brown.
Let stand 10 minutes, run knife around sides of pan, and invert onto platter or cutting board. Cut and serve.
We thank chef Annie McHale of Port Angeles for this recipe.