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a close up of a piece of cake


  • 1/3 cup brown sugar

  • 1 1/4 cup rolled oat

  • 1/3 cup all-purpose gluten-free flour

  • 1/3 cup coconut flour

  • 1/3 cup almond flour

  • 1/3 cup pea protein

  • 1/3 cup hemp seeds

  • 1/2 teaspoon salt

  • 1 teaspoon baking powder

  • 7 ounce unsalted butter, chilled, cut into small cubes, or coconut oil

  • 1 1/2 teaspoon allspice, or 5 spice blend

  • 3/4 cup pecans roughly chopped

  • 2 baking apples cubed 1/4 inch

  • 1 pinch cayenne pepper

  • 2 tablespoons pure maple syrup

  • 10 ounce unsweetened apple sauce

, ++butter for greasing the bottom of the pan


Preheat oven to 350F.

Butter the bottom of the dish. Line a 2-quart 9×13 rectangular baking dish with parchment paper.

In a large bowl, combine all the ingredients with a large spatula, or wooden spatula until you get a homogeneous dough-like mixture.

Distribute the mixture into the prepared baking dish and press it down firmly. Run a rubber spatula of the top to make it flat and even. If using coconut oil instead of butter, refrigerate the shaped doughs for at least 30 min. Bake for 40-55 minutes. Remove from the oven and cool on a cooling rack for at least 30 min.