** Apple and (Honey) Cake -- Apple Upside Down Cake -- gluten free, grain free

So, this cake was dubbed 'not bad' and also 'yummy'. As in: "Give me some more of that yummy." It's  a perfect holiday dinner cake -- we've used it for Rosh ha Shannah as well as for Thanksgiving. I know it's not vegan, and I think it would work beautifully with maple syrup.  For the love of all that is sacred and delicious though, please don't use corn syrup. I use royal gala apples because those are the little cuties we have on hand. If you've never made cake batter using chickpea flour and tapioca starch, it is a beautiful thing.

a)
1/2 tsp sea salt
1/2 cup tapioca starch
1 cup chickpea flour
1/4 finely ground chia seed
1 cup finely ground sunflower seed flour


b)
1/2 tsp ground vanilla bean
1 tsp ceylon cinnamon
1 tsp ground ginger
2 tsp cream of tartar
1 tsp baking soda

c)
1 cup hot water
1 cup honey or maple syrup
1/4 cup coconut oil


d)
3 small apples --cut into chunks


e)
 3 small apples, sliced
1/4 cup coconut sugar
1/4 tsp sea salt


1. grease a springform pan well with coconut oil and line the bottom with parchment
2. put 1/4 cup of coconut sugar and 1/4 tsp sea salt into the bottom, and distribute evenly
3. cover the bottom of the pan with the apple slices in a beautiful pattern (circles)
3. preheat the oven to 345
4. combine the dry ingredients and set aside (a and b)
5. combine the wet ingredients and set aside (c)
6. cut an apple or two into chunks to make around 2 cups
7. mix part a and b
8. add in part c until well combine
9. fold in part d
10. gently fill the springform pan
11. bake for 60-65 minutes or until 'firm'
12. let cool
13. slide a knife around the edge before removing sides, and allow to cool completely
14. cover with a plate and invert
15. remove the bottom of the pan
16. remove the parchment