INGREDIENTS


2 medium apples, peeled, cored and sliced
Stevia, to taste
1 tsp lemon juice
3 medium eggs
65 g (2 oz/ cup) tapioca flour
1 tbsp coconut milk
125 ml (4 fl oz/ cup) almond milk
Pinch of Celtic sea salt
1 tsp ground cinnamon
Pinch of nutmeg


METHOD


Preheat the oven to 200C (400F) and line a 21 x 9 cm (81/4 x 31/2 in) loaf (bar) tin with baking paper.
In a medium bowl, mix three-quarters of the apple slices with the stevia and lemon juice.
In a separate medium bowl, whisk the eggs, then mix in the flour, coconut milk, almond milk, salt and apple mixture. Let the batter rest for 10 minutes, then pour into the prepared tin. Top with the remaining apple slices, then sprinkle with the cinnamon and nutmeg.
Bake for 2025 minutes, until set. Leave to cool for 10 minutes, cut into portions and serve warm.
Supercharged Tip:
Letting the batter rest for 10 minutes before using is a good exercise in patience and results in a smoother mix and even hydration. This works for both baked and pan-cooked pancakes.