Torta di Mele

I admit that I don't have a rabid sweet tooth.  I *do* like chocolate as much as the next girl and was happy to hear there are medicinal properties to it, but I try to avoid blatant binges.  I don't generally order dessert when dining out because they are just too big, fat-filled, and achingly sweet for me.  When I do go for a dolce, I prefer it to be fruit-based.  I also prefer to make my own so that I can control the type and amount of sugar.

This torta di mele, or apple cake, fits the bill perfectly for me.  Wholesome apples and whole grains combine to make a delicious cake that is nice enough to serve as dessert for guests but also makes a healthy breakfast.  It is naturally conducive to a scoop of vanilla ice cream on top, though I've enjoyed it with a bit of honey-sweetened ricotta, too.

Torta di Mele

1 cup whole grain pancake and waffle mix (I use Bob's Red Mill 10 Grain Pancake Mix)
2 eggs
1/2 cup milk
2/3 cup  sugar (I use Sucanat, a "whole" sugar, but maple syrup can be used, too)

2-3 apples, peeled and chopped

1/2 cup chopped pecans or walnuts

Oven: 325 F.

Grease a 9" pie plate.

Beat the eggs until foamy, add the milk, then stir in the sugar.  Add the baking mix and stir until combined; the batter will be stiff.  Fold in the apples and nuts.  Spread the batter into the pie plate.

Bake for 50 minutes, until golden brown and set.  Best when served warm.  It naturally begs for a scoop of vanilla ice cream, but I've also enjoyed it with a dollop of honey-sweetened ricotta on top.