Oral Allergy Syndrome Friendly Apple Cake
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Learn more →Ingredients
9 servings
For the flax egg
- 1 tbsp ground flaxseed
- 3 tbsp water
For the cake
- 1 ½ cups all-purpose flour
Chef's tipChoose a gluten-free baking blend labeled 1:1 or cup-for-cup and use the same amount. Almond and coconut flour won't work the same way. - 1 tsp baking soda
- 1 tsp baking powder
- 1 ½ tsp ground cinnamon
- ¼ tsp ground nutmeg
- ¼ tsp salt
- ¾ cup granulated sugar
- ¼ cup packed light brown sugar
- ½ cup unsweetened applesauce
Ingredient noteCooking often breaks down the heat-sensitive proteins that trigger oral allergy syndrome, so the cooked applesauce in this recipe is likely tolerated by many with OAS. If unsure, consult your doctor. To always avoid applesauce, tap it and change its rating to Red.
- ⅓ cup neutral oil (such as canola or vegetable oil)
- ⅓ cup whole milk
- 1 tsp vanilla extract
- 2 medium apples, peeled, cored, and cut into ½-inch chunks (about 2 cups)
Ingredient noteCooking often breaks down the heat-sensitive proteins that trigger oral allergy syndrome, so the cooked apple in this recipe is likely tolerated by many with OAS. If unsure, consult your doctor. To always avoid apple, tap it and change its rating to Red.
- ½ cup chopped walnuts (optional)
Can be omittedwalnuts
For the topping
- 1 tbsp granulated sugar
- ¼ tsp ground cinnamon
Instructions
- 1
Preheat the oven to 350°F (175°C). Grease a 9x9-inch baking pan and line the bottom with parchment paper.
- 2
In a small bowl, stir together the ground flaxseed and 3 tbsp water until combined. Set aside for 5 minutes, until the mixture thickens to a gel.
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