Ingredients

• 1/4 cup Coconut Oil plus extra for loaf pan, also could use another butter or oil substitute if allergic to coconut
• 3 Granny Smith Apples peeled and cored, cut into 1/2-inch dice and tossed with a little lemon juice
• 1/2 lemon juiced
• 1 cup Apple Cider
• 1-3/4 cups Gluten Free 1-to-1 Baking Flour plus extra for loaf pan
• 1 tsp ground Cinnamon
• 1 tsp Baking Soda
• 1/2 tsp Nutmeg
• 3/4 cup Brown Sugar
• 3/4 cup Sugar
• 1 tbsp ground Chia or Flax Seed combined with 3 Tbsp of water (egg replacement)
• 1 tsp Vanilla Extract

• 1 cup Sugar
• 1-1/4 Non-Dairy Milk of choice (I used coconut; use whatever is safe for your family)
• 1/2 tsp Salt

Instructions

1. Preheat the oven to 350 degrees.
2. Melt the coconut oil in a pan over medium heat. Toss in the apples and stir to coat them with the oil. Add the lemon juice and the apple cider. Cook until the apples have softened and the cider has reduced by half.
3. Transfer the mixture to a food processor and pulse into a coarse paste and set aside.
4. In a large mixing bowl combine the flour, cinnamon, baking soda, nutmeg, and both sugars. Make a well in the dry ingredients and add the pureed apples, chia or flax mixture and vanilla. Stir to combine.
5. Oil and flour a loaf pan. Pour the batter into the prepared pan and put into the preheated oven. Bake the cake until a toothpick inserted into the center comes out clean, about 45 minutes.
6. While cake is baking, make your homemade allergy-friendly caramel sauce.
7. Place sugar in a heavy-bottomed pot and place the pot over a medium/low heat. Keep an eye on the sugar until just before it starts to liquefy.
8. While sugar heats up, warm the milk (either in the microwave or on the stove in another pot). Not to boiling, but until warm throughout. Grab a spatula as well!
9. When you can smell the sugar heating up and it is a light brown color, start to fold the melting sugar on top of the un-melted sugar, then when it is all a darker gold caramel color, remove from the stove and quickly stir in half of the warm milk. Once that is combined, stir in the rest of the milk. Place back on the stove to work out any lumps and to cook for another 10-15 minutes, stirring constantly, to bring to the thickness you want. Once all lumps are melted and it has reached the thickness you desire, remove from heat and whisk in the sea salt.
10. Pour finished caramel into something that won't break, and refrigerate allowing it to cool.
11. Remove from the pan and let cool. Drizzle with homemade caramel sauce. Try to share. :)