This recipe makes two apple cakes in ramekins.
For the filling
1 large apple ( sweet apple) peeled, cored and diced small pieces
1/4 cup of water
2 tsp cinnamon (1tsp each ramekin)
1 tsp nutmeg (1/2 tsp in each)
1 tbsp coconut sugar (1/2 the tbsp for each)
for the topping
1 egg
1/2 cup of honey
1 tsp of vanilla
1/4 cup of palm shortening, melted
1 1/2 cups of almond flour
2 tbsp coconut flour
1/4 tsp baking soda
pinch of salt
Preheat oven to 425'. Once the apple is peeled, cored and diced place the cubes into both the ramekins, making sure they fit nicely and are level and not over pouring out of the ramekin. Pour half the water into the one ramekin and the other half in the other ramekin, the water should be covering the apples half way. Sprinkle 1 tsp of the cinnamon in each of the ramekins and then 1/2 tsp of nutmeg in each one. Sprinkle half a tbsp of coconut sugar in each one. Place the ramekins on a baking sheet and put in the oven for about 25 mins. The apple pieces should be soft. Turn your oven down to 350'. Using a wooden spoon scoop up a small amount of the cookie dough and scrap it on the top so that its level and covering the apples. Do this for both ramekins. Place in the oven and cook for 12 minutes or until the top is a light golden colour. Top with coconut cream and enjoy. You can add chocolate chips to the rest of your cookie dough to make cookies if you'd like. I use about a 1/3 cup of the mini choc chips and mixed them in and put a tbsp amount onto a cookie sheet to create cookies. Bake for 12 minutes. Enjoy.