This recipe for a very moist breakfast cake comes from the specific carbohydrate diet. It has been adjusted by Gf-Zing! to include some gluten free flour. It contains no white sugar, using only honey as a sweetener.
In a large bowl, mix up and set aside:
2 cups finely ground pecans
1 cup gluten free cookie flour mix
3 cups coarsely grated baking apples
In a food processor, mix well:
2/3 cup honey
1/3 cup butter
1/2 teaspoon salt
4 large eggs
2 teaspoons cinnamon
1/2 teaspoon ground cloves
1 teaspoon freshly grated nutmeg
1 teaspoon baking soda
Grease a heavy bundt pan extremely well. Mix the contents of the food processor with the apples, ground pecans and gluten free flour. Pour the batter into the prepared bundt pan. Bake for one hour at 350 degrees, until cake tester or toothpick comes out clean. The edges of the cake will be pulled away from the sides of the pan some, and the top will be brown.
Let cool for 10 minutes, then loosen the edges of the cake from the pan if necessary and turn the cake out on a rack to cool.
Use all gluten-free ingredients!