You know you want this.
We have a two snack per day rule in our house (gasp!) and one of those snacks must be fruit (double gasp!). We started this when the kids were very young and now that 3 of the 4 are old enough to be in charge of their own school or weekend snacks, they don’t protest (most of the time). As a result, we have lots of seasonal fruit around which means I have more apples than counter space and when the rest of the world was freaking out about melons being the harbingers of disease thus resulting in cheap organic cantaloupes we had them lining the windowsills.
But back to apples.
Normally, I cook and bake with the kids. When I don’t, I have that foreign feeling that brings back pre-motherhood days. The biggest change after being a parent is that lack of singularity, isn’t it? Once I was a person in this world who, while connected at various tether-lengths to family or friends or lovers, was free to snip those cords or wander or root at will. Now, no matter where on this planet I find myself, I am always attached. I don’t mean I’m weighted down by my kids or marriage, though certainly I have felt that at times. I guess I’m talking more about responsibilities and knowing that parenting, like cooking, is a process in which the goal is change.
We start with a list of ingredients – in this case apples – and then make them not look like apples by peeling and coring and chopping them. We add in powders and rising agents and, since we know the chemical reaction, are sure the dish we’re making will rise. We know how this cake will taste (well, I do, you haven’t made it yet – get ready!).
Not so with parenting.
There’s some prep, there’s hands-on learning, but the results are ongoing. The cake is every day and never.
Eat up this delightful whole grain apple breakfast-snack-dinner cake tonight. And then do it all again tomorrow.
Whole Grain Double Apple Breakfast Cake
I’ll be honest – this is what’s for dinner tonight. I’m a big fan of protein breakfasts and breakfast dinners. 7 year old Julia loves dinner leftovers first thing in the morning (hummus and avocado, etc) and looks forward to comfort at night. This is best served warm with a dollop of yogurt or ice cream. I make a plate of vegetables to shares and a platter of fruit served alongside this 1-bowl meal. The cake is moist and sweet enough to please without being too desserty (though it is a yummy dessert).
1 1/2 cups yogurt (Greek is great, all work well)
1/4 cup apple cider vinegar
2 whole eggs, 1 additional white
1 tsp vanilla
1 tbsp olive oil
2/3 cup applesauce
1/4 cup maple syrup
2-3 apples, peeled, cored, and roughly chopped
1 1/4 cup whole wheat flour
1 cup spelt flour (or other whole grain)
1/2 cup sorghum flour (or other combination)
scant tsp baking soda
2 1/2 tsp baking powder
1/2 cup brown sugar
1 1/2 tsp cinnamon
Oven to 350. Mix all wet ingredients including apples. Add flours, baking soda, and baking powder. Spray a 9 x 13 pan. Add 1/2 batter. Sprinkle with part of the brown sugar and some cinnamon and nutmeg. Add remaining batter. Top with rest of sugar cinnamon. Bake for 50 minutes until a tester comes out clean. Savor the passage of time and the passage of the cake from oven into mouth into stomachs.