I'm definitely one for a savory breakfast (eggs, avocado toast, etc), but as soon as it starts to get cooler, I crave a sweet one now and then.  With apple season in full effect, I know a lot of us are trying to get rid of apples in as many recipes as possible.  This breakfast cake goes great with any fruit, but seasonal apples are a winner. It's perfectly sweet and nutty with the most delicious oat topping.  It's somewhere in between a light dessert and breakfast, but either way - I promise you'll enjoy it.


  • 3/4 cup almond flour or meal
  • 1/4 cup cornmeal
  • 2 tablespoons tapioca flour
  • 3/4 cup brown sugar
  • 1 teaspoon baking powder
  • 1 teaspoon sea salt
  • 5 tablespoons butter, melted & cooled
  • 1 teaspoon vanilla
  • 2 large eggs
  • 2 tablespoons almond milk
  • 2 large apples (honeycrisp or granny smith, or your preference), peeled and cut into small cubes
  • 1/2 teaspoon cinnamon
  • freshly ground nutmeg to taste


  • 1/2 cup gluten-free oats
  • 1/3 cup walnuts, chopped
  • 1 taplespoon maple syrup
  • 1 teaspoon butter
  • 1/4 teaspoon cinnamon
  • Sprinkle of sea salt
  • Raw sugar, to top

Preheat oven to 350 degrees. 

Whisk together first six ingredients in a large mixing bowl.  In separate mixing bowl, mix together butter, vanilla, eggs, almond milk, cinnamon, nutmeg and apples.  Slowly mix in the dry ingredients to the wet, adding a little at a time until all is well-combined without lumps.  

Pour cake batter into a greased 9x9 cake pan.  Chill for 30 minutes in the fridge.  In the meantime, combine oats, walnuts, maple syrup, cinnamon, butter and sea salt in a medium mixing bowl.  Using your hands, mix together mixture well until cookie dough-like texture and well-combined. 

Top chilled cake with crumb topping, and sprinkle with flaky sea salt and raw sugar. then bake for 45-50 minutes or until a toothpick stuck into the center of the cake comes out clean.  Cool for 20-25 minutes before serving.


My love for mason jars is a very public obsession.  I think my second post on this blog was about all the ways I use them.  The funny thing is, I've never been a "canning" person who used them for maybe their most natural purpose.  I like using them as storage for bulk foods, leftovers, bringing tea and coffee to work, etc.  Only until recently did I get bit by the canning bug, and I have a new appreciation for my favorite vessels.

I recently discovered Marisa's Food in Jars, the most comprehensive canning blog and one with so much mason jar eye-candy, I knew I was bitten.  The best part about these two recipes is their "urban canning" aspect, alluding to the smaller quantity.  Most canning requires pounds and pounds of fruit and a cauldron size canning pot, but not these.  Maybe these are canning recipes for the more timid canner, or maybe just one who lives in New York and doesn't have space for 8 jars of apple butter.  Either way, these are the quickest, most delicious and rewarding canning combinations that only require 1 beloved mason jar each.   Don't think I stopped at "sweet" either, quick pickles and homemade whole-grain mustard are a-comin.  Stay tuned.


BLUEBERRY JAM WITH LEMON + GINGER   (From Food in Jars)  Makes 1 pint

3 cups blueberries (1 pint approximately)

1 1/4 cup granulated sugar

1/4 cup agave nectar

1/4 cup candied ginger

3 inches ginger, slices

1 lemon, zested and juiced

1. Add blueberries, sugar and ginger into a large bowl and let sit for 1-2 hours.  For stronger ginger flavor, keep bowl in the fridge for up to 24 hours.

2. Add fruit to a saucepan and bring to a boil.  Combine with lemon juice, zest and agave.  Cook over medium heat for 15-20 minutes or until it passes the "plate test".

3. When the jam has thickened, stir in candied ginger and pour into prepared pint jar.  Apply lid and ring before processing in boiling water for 10 minutes.  Remove from pan to let cool and wait for seal to pop! Once cooled, refridgerate!


4-5 persimmons, chopped

4 honeycrisp apples, chopped and peeled

1 cup water

1/2 cup granulated sugar

1/4 cup maple syrup

1 teaspoon cinnamon

Freshly grated nutmeg

1 lemon (optional)

1. Add chopped apple and persimmonos to a saucepan with approximately 1 cup of water.  Bring to a boil and then simmer on low heat for 3-4 hours or until fruit cooks down into a butter.  Stiring occasionally.

2.  Once fruit mixture starts to thicken, add cinnamon, maple syrup, sugar and nutmeg.  You may also add the juice of one lemon for added tanginess. 

3.  Once butter is thick, pour into clean jars.  Apply lid and rings before processing in boiling water for 15 minutes.  Remove jar and let cool.  Let butter cool and listen for seal to pop.  Once cooled, refridgerate!