Pear + Orange Rosemary Infused Beverage /// (Refined Sugar-Free) (Kid - Friendly) /// Something Sweet + Homemade + Special ///

Somehow most people seem to be happier this time of year! Whenever I go for a walk with Lia or just shopping for some goodies, I can't help but noticed that kind of happy 'almost-end-of-the-year' feeling in the air! J. said is just me but I'm still thinking is the magic of the upcoming holidays creating this sort of happy day atmosphere.

I guess this is because this time of year most of us start planning for holiday celebrations. As a few celebration approaches, thoughts like; what should I bring or what should I serve?... begin to appear, and we can bring the most confusing and funny thoughts while thinking about it. Do people would like some chocolate treats for dessert or they'd want to eat cake instead?...I better make both, just in case. It's funny how we sometimes think, no?! But whatever the case may be is much better to do so stress-free. Don't you think so too? Simple is also beautiful.There's No reason to stress during the holidays. Holidays are supposed to be about having a nice happy time with family and friends. And sharing something homemade and made with love, make everything special. 

This sweet beverage is just the case. I like making this pear and orange drink infused with fresh rosemary, is super delicious, kid-friendly and refined sugar-free, and yes, is very easy to prepare too. I use creamed honey as a sweetener for this beverage but if you want to make it vegan, just use coconut sugar or agave instead. 


2 Medium-large Pears, cleaned and cut into chunks ( I used Bosc Pears)
1 1/2 C. Fresh Orange Juice
2 1/2 Filtered Water
2 Tbsp. Fresh Rosemary (or 1 Tbsp. if you're using dry rosemary)
3-4 Tbsp. Creamed Honey or to taste 
Ice cubes to serve

> In a saucepan, add the 2 1/2 C. water + the creamed honey + the rosemary leaves. Bring to a boil over medium-high heat.Then turn off, stir, cover and let stand for about 20-25 minutes. 

> When ready, strain out the rosemary leaves and let cool the infused water completely. 

> In a blender add pears + infused water + fresh orange juice + the 2 1/2 cups of filtered water. Blend everything becomes liquid. Serve with ice cubes and garnish with rosemary leaves.

Chocolate Pecan + Toasted Buckwheat Bark /// Homemade Treats ///

Yes, it's time for a sweet 'wholesome' treat! Chocolate... my friends!!! I loooove chocolate, and who doesn't love chocolate, right? This super great chocolate bark is full of wonderful flavors, it's totally homemade, and you'd only need; pecans, almond flakes, toasted buckwheat and some medjool dates. Isn't that incredibly awesome! And did I mention that this chocolate bark is 'beyond easy' to make?...Well it is, I simply made this in minutes, really. 

However, what I love about this treat (besides the simplicity in the making process) is that I know 'what is inside of it'. And to be totally honest, it makes me happy knowing that this sweet treat is homemade, without gluten or eggs. Just chocolate + nuts + seeds, that's all.  And is absolutely satisfying and delicious without being extra (+extra) sweet and processed. I like keeping these treats in the fridge for when I feel like having a little bit of something sweet. This is one of my favorite flavor combinations but you can mix and match with whatever ingredients you have available at home. You can use; chia seeds, dried apricots, pumpkin seeds, cranberries, dried blueberries, walnuts,goji berries, etc. And they're beautiful and they make a great gift too, just wrap in treat bags and Voilà!  


1 1/2 C. Dark Chocolate (for melting), finely chopped
1/2 C. Pecans, roughly chopped
1/4 C. Almond Flakes
1/4 C. Raw Buckwheat Groats, toasted
3 Medjool Dates, (soaked in hot water for 1 hour) roughly chopped
Himalayan Salt or Sea Salt, to taste (optional)


Line a baking tray with non-stick baking paper and set aside.

In a saucepan, add about 1/2 cup of water and bring to a boil.Remove from the heat and place a bowl on top, add the dark chocolate, allowing the chocolate to melt (for about 7-8 minutes). Stirring occasionally with a wooden spoon. 

When chocolate is totally melted add the pecans, almonds, toasted buckwheat, dates and salt. Mix everything and pour chocolate mixture and spread out evenly (but not too thin). Place the tray in the fridge (for about 30-40 minutes) until chocolate has fully hardened. 

When ready, break bark into pieces and wrap in treat bags or keep it in an airtight container (in the fridge). 

Pumpkin + Lentil Stew with Toasted Pumpkin Seeds (Vegetarian) /// Super Easy + Happy Hug Stew ///

Super Pumpkin Lentil Stew, Copyright aldentegourmet blog

Hey, I hope you're enjoying October! Here we still waiting for better spring days to come. The wishes for homemade ice cream are increasing more + more every day. Seriously! 

But there's always a bright side of things,  right?!  Not only I can bake some goodies during these cold days but we also can keep having stews for lunch or dinner. We are big fans of stews in our home, in fact, my whole family is. I grew up with these type of lentil stews in my home country. And there're so many variations that you can make that is impossible not to experience the happiest moment after one spoon full. Is like a big warm hug! I make different types and combination of lentil stews; this is entirely vegetarian, but there's also a mix (like this) with chicken + kumura + green beans + lentils that is incredibly delicious too.

Where I come from the most standard version of ‘lentil stew’ is more ‘meaty’ but we prefer this vegetarian version, is full of flavor and very satisfying. You can always mix and match other vegetables to your taste like instead of pumpkin you can use kumura or sweet potato or use parsnip instead of potatoes.

The cooking process of the lentils is also simplified by just soaking the brown lentils before preparing + making the stew. When soaking the lentils in cool water, they hydrate and cook quickly plus they are better for your stomach to digest (this is the way my grandmother did it (and explained to me) and my mother does it too) and that’s how I know that this process works super nice with brown lentils. And it is explained in the recipe below.

Now, I want to explain the 'how' and 'why' about some of the ingredients in this recipe, so it makes more sense also. You will see that coconut sugar is listed, pimentón (which is a spice similar to paprika and cayenne, that we use a lot in my home country) and ghee are listed too. Ok, the coconut sugar I use to reduce the acidity of the tomato sauce, the pimentón (you can buy this at any Spanish store or substitute with paprika or cayenne) to enhance the flavor of the sauce and ghee to cook the vegetables simply because is a healthy fat and I love the taste of it (but if you’re vegan you can substitute for vegetable oil). Ah! and about the toasted pumpkin seeds they add a pretty + tasty crunchy texture to the stew. Hope you'll give this easy + comforting meal a try, I'm sure you'll like it!  

Super Pumpkin Lentil Stew, Copyright aldentegourmet blog


yield 2 adults

3/4 C. Brown Lentils**
1 Garlic Clove, chopped
1/2 Medium-Large Yellow Onion, finely chopped
1 Celery Stalk (leaves included), finely chopped
1/2 Small Yellow Bell Pepper, into small cubes
1 Large Potato, cut into cubes
2 C. Pumpkin, cut into semi-thick slices or cubes 
1 x 400 gr. Can of Diced Tomatoes 
3 1/2 C. Water
1 Bay Leaf
1 Cube Vegetable Bouillon
1/4 tsp. Pimentón (paprika or cayenne)
1 Tbsp. Coconut Sugar
1 1/2 Tbsp. Ghee 
Salt to taste

Toasted Pumpkin Seeds

1/4 C. Pumpkin Seeds
Water (filtered water if possible)
1/4 tsp. Coconut oil or olive oil (optional)
Himalayan Salt, to taste


Soaking Brown Lentils**:

To simplify and make the lentil cooking time process easier, just soak the brown lentils for 45' - 1 hr. After that rinse well and they are ready to use! 

Making The Stew:

Now, in a saucepan (preferably large) at medium heat add ghee. Once the ghee has melted add garlic + onion + celery + bell pepper. Cook for about 8-10 minutes or until vegetables start to soften. 

Add can of diced tomatoes + bay leaf. Add (pre-soaked) lentils + water + vegetable bouillon + pimenton (or paprika) + coconut sugar. Give it a good stir. And add pumpkin slices/ cubes. Reduce heat to low and simmer for 35-40 minutes.  And that's it! Now sprinkle with toasted pumpkin seeds and enjoy! 

Toasted Pumpkin Seeds:

In a bowl add pumpkin seeds and cover with water. Let it soak for 3 hours. When ready, drain the seeds and dry (lightly) with a paper towel. Now, in a fry pan add a bit of oil (about 1/4 tsp. coconut oil or olive oil) +  pumpkin seeds + bit of salt, toast for a couple minutes. Now they're ready!

Super Pumpkin Lentil Stew, Copyright aldentegourmet blog

Pear + Apple Cake // Easy Baking // (Gluten Free) (Refined Sugar-Free) //

refined sugar-free, gluten free, easy baking, copyright aldentegourmet blog

'Spring Season' is officially here,  yay! And I can't be happier about it... Well, winter was a bit harsh (and not my favorite at all) but despite the weather, what I most love about the cool season is the pleasure of soul-warming comforting food. Don’t you, too?!... I mean, what's not to like about a warm bowl of pasta, a cup of hot chai latte in a cold afternoon or piece of sweet cake just coming up from the oven. Really?! You can’t beat that awesomeness. 

And as our winter is coming to an end, I can only think of the baked recipes that we’ve been making and enjoying; like this maple apple cake. There're so many more baking recipes that I wanted to give it a try… but when it comes to baking, I prefer to keep it as simple and as easy as possible.

However, here it is another refined sugar-free + gluten free cake, which I’ve been making a couple times; ‘Pear and Apple Cake’. This sweet cake is very easy to put together and most of the gluten free flours I use in this cake, you can find in supermarkets or a bulk foods store. You will find buckwheat flour included in the list of ingredients, but if for any reason you are unable to get it you can substitute it with brown rice flour. I’m also using two types of natural sugars here, coconut sugar and creamed honey. The coconut sugar gives a sweet nutty flavor while the creamed honey gives a sweet moisture to the cake, I really love combining both. But you can use either, separately or combined, whatever suits your palate. Hope you try this cake, is incredible delicious...even Lia was excited to try it! 

As always love hearing from you, and if you have any questions just let me know. Happy New Season!

easy cake, gluten free, copyright aldentegourmet blog
easy cake, gluten free, pear cake, copyright aldentegourmet blog

PEAR+ APPLE CAKE (Gluten Free) (Refined Sugar-Free)

This cake would yield 5-6 people.

Cake mixture:

1 C. Tapioca flour
1/2 C. Buckwheat flour
1/2 C. Coconut flour
3/4 C. Almond flour
1 1/2 tsp. Baking powder 
Pinch of salt
4 Medium-large Eggs 
1 C. Almond milk (unsweetened)
3/4 Vegetable oil
8 Tbsp. Coconut sugar, or to taste
1/4 C. Creamed honey, or to taste

Fruit Preparation:

3 Pears, cut into halves (use semi-firm pears)
2 Green apples, peeled and cut into chunks
1 Tbsp. Ghee or unsalted butter
1 tsp. Cinnamon
Fresh Lemon juice of 1/2 small lemon

Preheat oven at 160C/320F. Grease a cake pan (for this I use a 23 cm/ 9 inch round cake pan/tin). Set aside.

> In a saucepan over medium heat melt ghee or butter and add apples, cinnamon, lemon juice and about 2 Tbsp. of honey. Cook until apples are tender. Set aside.

> Now, in a bowl add all dry ingredients; flours + baking powder + salt. Add eggs, almond milk, vegetable oil, coconut sugar and honey and mix until all ingredients are well combined. 

> Fold in cooked apples. Pour mixture in prepared cake pan. Arrange pear halves on top and lightly press into the cake mixture. Sprinkle with coconut sugar and cinnamon. And Bake for about 45 - 50 minutes. 

easy cake, gluten free, copyright aldentegourmet blog

Radish + Red Quinoa Potato Salad with Sumac + Cumin Vinaigrette and Homemade Croutons /// Hungry + Hurry + Healthy ///

Hungry + Hurry + Healthy, Radish salad, Copyright aldentegourmet blog

Hey, How are you?! We've been having a lot of weather changes, kind of a complicated weather transition. Rain (and lots of it), gray days,winds and not enough sunny days.September hasn't been behaving too good. Funny thing is that soon it will be spring in here.

So as you can imagine, finding good light to photograph the food we prepare, cook and eat everyday in our home, hasn't been easy. My best light always comes from around our dinning room and the kitchen, so while preparing this photo shoot in the dinning room and just after taking a couple of shots.. guess what?!...Yes, you guessed right. Gray clouds + rain! Fortunately didn't last longer and I was able to photograph this salad, that has become one of our favorite salads, lately.

This salad is pretty much the result of one of those hungry + hurry + super busy days, after running everywhere doing parenting, diy house chores, etc, etc.You know, those days that make you even hungrier! And since I know I have plenty of these days, I always keep quinoa cooked and ready to go in the fridge, plus green leaves + collards washed and chopped so I can simplify prep. + cooking time. And while putting together salads can be easy, what to put into the salads can become challenging sometimes. That's one of the reasons many people think that "salads are boring", but its just the opposite. Salads is a super enjoyable food to make and to eat. And as well as providing nourishment to your body (which you already know), actually salads are one of the best options to go when you're having super busy days, and your body is not quite able to digest heavy foods or foods that are not healthy at all. 

So what to do when you're hungry, in a hurry, incredibly busy but you still want to eat healthy?... Just choose foods that would keep you satisfy (such us healthy fats, green leaves and collards, seeds, sprouts), foods that would provide nourishment, energy and that would be better for your body to absorb and digest. Here's my super Healthy in a Hurry vegetarian salad for you!

As always I'd love hearing from you. Any questions just let me know!

Hungry + Hurry + Healthy, Radish salad, Copyright aldentegourmet blog

Hungry + Hurry + Healthy, Radish salad, Copyright aldentegourmet blog
Hungry + Hurry + Healthy, Radish salad, Copyright aldentegourmet blog


For the Salad:

3/4 C. Red Quinoa, cooked
2-3 Medium Boiled Potatoes, sliced
1 C. Fresh Spinach Leaves
3-4 Radish, finely sliced (you can also use the radish green leaves)
2 Hard boiled eggs, cut into wedges
Fresh Homemade Croutons
Sumac + Cumin Vinaigrette

To make the Croutons:

2 C. of a loaf of bread, such us sourdough bread or french baguette or any bread of your liking. Cut into cubes (like in the picture above).
4 Tbsp. Olive oil
Garlic Powder, to taste
Sea Salt, to taste

Preheat oven to 176C/ 350F. In a medium-large bowl add olive oil,garlic powder and salt and mix well. Add cubed bread and toss by using your hands. Spread over a baking tray and bake for 10-15 minutes until golden brown. Now, fresh croutons are ready for the salad!

To make the Sumac + Cumin Vinaigrette:

3 tsp. Sumac, or to taste
4 tsp. Cumin or to taste
Fresh juice of 1/2 medium lemon
3/4 C. Olive oil
1/4 C. White vinegar
4 Tbsp.Organic Agave or Honey
Salt to taste

In a small jar, add everything except the olive oil. Mix well. Then add olive oil to the jar and shake until well blended. Now the vinaigrette is ready!

Now, putting everything together / layer by layer:

In a serving dish pour red quinoa, then the green leaves, potatoes, slices of radish, eggs and croutons. Pour over the vinaigrette, serve and enjoy!

Hungry + Hurry + Healthy, Radish salad, Copyright aldentegourmet blog

Super Uplifting Smoothies that Can Keep You Happy + Healthy //// (Refined Sugar-free)

Smoothies are incredible! Is like drinking happiness… and there’s only so much good you can do to your body by drinking a smoothie that is not a secret anymore. A drink like this, have the ability to heal your body inside + out, keep your organs clean and give you the nourishment you need to feel recharge and satisfied. And that is pretty amazing, don’t you think?! Eating right and healthy can become challenging sometimes, specially if you’re on the run all day long (which I think most of us are), believe me, sometimes I wish the day could have more hours. And that’s when smoothies come along! 

You can prepare ahead your leafy greens + fruits in advance by cutting and packing them into zip-lock bags or glass jars. And store your prepared smoothie bags in the freezer, they will last for several months. I personally prefer cutting and freezing a few bags of bananas (and other fruits such us; berries, mangoes, kiwis, pineapple and green apples) and store leafy greens in separate bags in the fridge. You can use either of these methods to simplify things around the kitchen. They both work great, really!

The great thing about smoothies is that they can fill you up for hours and so there’s no need or place in your body for sugary snacks or other not- so healthy snacks either. I love having the detox green smoothie in the morning for breakfast to refresh my body and the revitalizing green tea smoothie as my afternoon snack. J. also enjoy these two but his choice is the delighted berry mix for sore muscles. It’s delicious! 

So below I made a list of some of our favorite smoothies. They all packed with amazing fruits and green leaves but some have particular ingredients to boost other body needs. So here "The Smoothies for Everything"; from detox to relief for stress!


You can always substitute kale with spinach leaves or any green leaves of your choice. And add more or less liquid, according to taste. Just remember that the more liquid you add, the more runnier your smoothie will be.

1 C. Kale
1 C. Spinach leaves
1 Medium Green apple, cut into quarters
Fresh Ginger, to taste
1/2 C. Fresh Squeezed Orange Juice
1 Banana semi-ripe, frozen
Ice, optional

In a blender combine, kale, spinach leaves, apple, ginger, banana, orange juice and ice. Blend everything until smooth and serve.


1/2 Avocado
1/2 C. Coconut water
1/2 Banana semi-ripe, frozen
1 Kiwi
1/2 C. Spinach Leaves
1 /2 C. Fresh Squeezed Orange juice
1 tsp. Chia seeds
Ice, optional

Place all ingredients in a blender and blend everything until smooth. Serve + enjoy!


1 Green Tea Bag = 1 cup of tea
1 C. Mango, cut into chunks
1 Small Banana semi-ripe, frozen
1/2 C. Coconut Yogurt / or Greek Yogurt
Ice, optional

Brew the green tea bag for about 5 minutes, remove tea bag and let cool tea completely or to room temperature. In a blender add mango, banana, yogurt and green tea, (ice). Blend everything until smooth!


1/2 C. Mix berries, or any berries of your choice
1 C. Spinach leaves
1 Small Banana semi-ripe, frozen
5-6 almonds, soaked overnight
1/2 C. Almond Milk
Ice, optional

In a blender add all ingredients and blend until smooth. Serve + enjoy!


1 Chamomile Tea Bag = 1 cup of tea
1 C. Pineapple, cut into chunks
1 kiwi
1/2 Banana semi-ripe, frozen
1 Green apple, cut into quarters
Mint leaves
Ice, optional

Brew chamomile tea bag for 5 minutes, remove tea bag and let cool tea completely or to room temperature. In a blender add fruits, mint leaves and chamomile tea (+ ice), blend everything until smooth. Serve + drink + relax!



ebook, how to, guide, whole foods, healthyliving, free ebook, Copyright aldentegourmet blog, Copyright Aldyth Moyla .

HELLOOOO!!! I need to start with a big Hello because I feel super happy about today's post!  Why?.. well my new eBook is here!!! It is called; Starting Whole and is all about "How To Start with Whole Foods". Why? Since changing my eating habits and starting with whole foods I've been getting so many benefits in my life + well-being that I wanted to share this information with you too. 

Eating healthy doesn't have to be a complicated thing, really. And it doesn't have to be something that is 'only' available for some people either, on the contrary it should be something available for everyone to enjoy.

I wish someone would guide me and give me the information that I needed when I decided to transition from process to whole foods, honestly. And that's one of the main reasons behind 'why' I created this digital book. To show and help anyone that wants to start changing their eating habits, and wants to live healthier + feel great inside+out and doesn't know How or Where to Start. The creation of this e-book came after my personal experience and challenges with processed food and refined sugar, so it has been made with a lot of love too.

ebook, how to, guide, whole foods, healthyliving, free ebook, refined sugar-free, Copyright aldentegourmet blog, Copyright Aldyth Moyla .



>> Everything you need to know about whole foods nutrition.

>> How To Start with whole foods step by step.

>> Learning what to eat: simple + easy.

>> The complete guide to create you whole foods pantry (including 
      my favorite sweeteners to substitute refined sugar) .

>> The Super ( grand + pretty) Whole Foods Meal Planner!

>> PLUS other exclusive info + recipes + more!

Is this GREAT or what! So you can be part of all this information + resources + exclusive meal planner + etc, by just subscribing via email HERE and I'll send this eBook (made with lots and lots of love) straight to you. 

BTW: You my Awesome subscribers don't have to worry because this book will go directly to your inbox. 

ebook, how to, guide, whole foods, healthyliving, free ebook, refined sugar-free, Copyright aldentegourmet blog, Copyright Aldyth Moyla .

The Super Vegetarian Roll // Vietnamese Inspired Rolls with Pickled Sauce // (Vegetarian) //

Vegetarian, roll, super easy, homemade, fast food, for busy people, wholesome, food, whole foods, Copyright aldentegourmet blog, Copyright Aldyth Moyla Photography

Hello! Hello! Aldy here! Well first of all let me tell you that this blog has been under a lot of changes lately, so mostly I've been submerged into blogging + design for the last couple of weeks. There are still a few things that need to be fixed but I'm getting there, so if you get an error while browsing the site, just let me know, ok. On the other hand I'm working on a little project too and I'd let you know soon. So stay tuned!

Now, today I'm sharing with you these AWESOME vegetarian rolls because they are so easy to put together and so deliciously flavorful that you couldn't believe it. Really! you can call it super serious fast food! I promise you that once you start making them it becomes almost an everyday habit. And if you're as 'craze' as me about vegetarian + quick + wholesome cooking, well...I'm pretty sure you'll love it too.

So quick story. The first time I tried this food was while I was living in Australia (yes, I lived there for a while too). I used to go to a bakery close by and just buy myself a super nice Vietnamese roll. The ingredients and flavors felt so 'amazingly great' after the first bite that I don't think I've ever tried a sandwich so yum. I mean a sandwich is a sandwich, right?! You wouldn't expect much, but when something so humble is elevated with such interesting ingredients...well I think it becomes simply superb. Here it is my Vietnamese Inspired Rolls with Pickled Sauce. I just love this.

Seriously though, you can make this roll in no time, have it for lunch when you're really busy (and hungry), bring it to work (just pack + go + save too!), serve it by it self or with a bowl of soup (warm or cool), you can also add slices of chicken, beef or pork. I like mine with just vegetables but J. likes adding chicken to it. So make it + eat it + enjoy it !  

And I would love you if you share with me via twitter, pinterest or google+.

Vegetarian, roll, super easy, homemade, fast food, for busy people, wholesome, food, whole foods, Copyright aldentegourmet blog, Copyright Aldyth Moyla Photography



To Make the Rolls:

1 sourdough baguette bread, cut into half
1 Carrot, shredded
Fresh Cilantro / Coriander, about a handful (or as much as you like)
1 -2 Radishes, cut into slices
Half of one cucumber, cut into slices
A few slices of small red chilli (optional)
Mayonnaise to taste

Spread some mayonnaise over half of each roll. Then add radish, cucumber, carrot and coriander. Add pickled sauce over the top of each roll and serve!

 To Make the Pickled Sauce:

Quarter of one green apple, cut into small cubes
Quarter of one red onion, cut into small cubes
2-3 Tbsp. White vinegar , or to taste
Sea Salt to taste
2-3 Tbsp. Fresh lemon juice, or to taste
1 Tbsp. Coconut Sugar

In a small bowl, add all ingredients and mix until everything is well combined. Refrigerate until ready to use.

Vegetarian, roll, super easy, homemade, fast food, for busy people, wholesome, food, whole foods, Copyright aldentegourmet blog, Copyright Aldyth Moyla Photography

Maple Apple Cake // Easiest Refined Sugar Free + Gluten Free + Milk Free Cake //

Apple Cake, Easiest Refined Sugar Free, Gluten Free, Milk Free Cake, Wholesome, Copyright aldentegourmet blog

This apple cake is the kind of baked treat that push me to a “must have break” in the afternoon. Believe me! (the perfect indulgence while Lia takes her usual nap)… a cup of tea, a book and a good slice of this apple cake and everything becomes a super –nice- happy-moment.  Gratifying myself with something that I made just feels so good! Funny about this cake is that I’d have never thought in a million years that I would be making + eating a cake without gluten + refined sugar and milk! 

Since changing my eating habits, I started experiment a lot with gluten free flours and is something that I find incredibly interesting.  I mean, making a cake without ingredients; such us regular raising flour, milk or refined sugar, was not possible to me at all. Simply because, I didn’t understand the importance of whole foods and how the implemantation and use of rich + wholesome ingredients ( instead of refined/ processed ingredients) work and how come they could provide nourishment + health benefits to the body. But I guess everything has it’s own time, no?!

So as I was saying changing my eating habits took me to all that experimentation with gluten free flours and in my process of finding new ways with ingredients, I found a few different (GF) flour combinations and recipes to play with. With time and after a while, I found myself creating my version of a gluten free cake, a cake that can be eaten any time of the day. It’s a simple, humble cake but with an amzing flavor that can surely make one ask for seconds!

Now, let me share with you a bit more about this cake, ok. 

This cake doesn’t take longer to cook, (which is wonderful when you’re a busy  mom, (like me / or just a busy lady with no much time for baking), the other thing is that this is totally foolproof ( so, don’t worry if this is your first time experimenting with wholesome ingredients because this is incredibly easy to put together). I also like making this cake with walnuts; it adds a bit more crunch + nutty flavor and complements the apples really good. So you can try either, with or without the walnuts. They're both wonderfully delicious!!!

Apple Cake, Easiest Refined Sugar Free, Gluten Free, Milk Free Cake, Wholesome, easy baking, easy wholesome baking,Copyright aldentegourmet blog


1 C. Tapioca Flour
1/2 C. Almond Flour
3/4 C. Coconut Flour
1/4 tsp. Baking Soda
4 Medium-Large Eggs
3/4 C. Vegetable oil
3/4 C. Honey / or any sweetener of your choice/ to taste
4 Medium-Large Green Apples
2 Tbsp. Ghee/ or substitute with unsalted butter
Fresh Lemon Juice of 1/2 lemon
Organic Maple Syrup to taste
Vanilla Paste to taste (optional)


1- Apples: peeled + cored + cut into cubes. Set aside. In a  pan over medium high heat add ghee and as soon ghee starts to melt the add apples. Lower heat. Add lemon juice, (vanilla paste) and maple syrup and cook until apples are golden in color, tender and all juice + liquids has been absorbed.

2- Batter: in a bowl add all dry ingredients, mix and make a well in the center of the flour mixture. Add eggs, vegetable oil and honey. Mix until all ingredients are well combined. Add cooked apples, (and walnuts if desired) and mix to combine. Pour batter into a greased pan and bake for 18-25 minutes (time may vary depending on the type of oven you're using) at 150C/302F.  And that's it!

Apple Cake, Easiest Refined Sugar Free, Gluten Free, Milk Free Cake, Wholesome, easy baking, easy wholesome baking,Copyright aldentegourmet blog
Apple Cake, Easiest Refined Sugar Free, Gluten Free, Milk Free Cake, Wholesome, easy baking, easy wholesome baking,Copyright aldentegourmet blog

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