Developed by Carol Fenster.Serves 12
1 cup Brown Rice Flour blend (see below) (115g) 1/2 cup roasted milled flaxseed (56g) 1 cup sugar (198g) 1 tsp baking soda (8g) 1/2 tsp salt (3g) 1/2 tsp ground cinnamon (1g) 1 tsp xanthan gum (3g) 2 large eggs , lightly beaten 1/4 cup canola oil (60mL) 1 tsp vanilla (5mL) 2 medium Granny Smith apples, peeled and very finely chopped (about 2 cups) 1/2 cup chopped walnuts, toasted (60g) Optional: Whipped topping for garnish BROWN RICE FLOUR BLEND: 1 ½ cups brown rice flour 1 ½ cups potato starch 1 cup tapioca flour
 Preheat the oven to 350˚F (177˚C). Generously grease a 9x9-inch square nonstick (gray, not black) baking pan; set aside.  In a large mixing bowl, whisk together the flour blend, flaxseed, sugar, baking soda, salt, cinnamon, and xanthan gum until well blended.  Add the eggs, oil, and vanilla and beat with an electric mixer on low speed until well blended. The batter will be fairly stiff. Stir in the apples and nuts and spread the batter evenly in the pan.  Bake for 40 to 45 minutes or until a toothpick inserted in the center comes out clean. Cool the cake in the pan on a wire rack for at least 1 hour. Serve slightly warm or at room temperature, garnished with whipped topping.
|Nutritional Facts (per serving)|
|Total Fat||11 g|
|Total Carbohydrate||34 g|
|Dietary Fibre||1.8 g|