Warm Upside Down Apple Pecan Tart
(preheat oven to 350 degrees and lightly oil a 9 inch cake pan)
1/2 cup chopped pecans
1 large apple (cut into 1/4 inch wedge slices)
1/3 cup pure maple syrup
1/2 cup non-dairy milk
1-1/2 cup whole-wheat pastry flour
1 tablespoon aluminum-free baking powder
1/2 teaspoon sea salt
3/4 cup natural applesauce (unsweetened)
1/2 cup raw agave nectar
1 tablespoon pure vanilla extract
Spread the chopped pecans evenly into the bottom of your prepared cake pan. Next, evenly arrange the sliced apple pieces on top of the pecans. Drizzle the maple syrup and non-dairy milk across the top.
Sift the flour, baking powder and salt into a mixing bowl. Add in the applesauce, agave nectar and vanilla extract and stir until all ingredients are moistened and well blended. Evenly pour the batter on top of the apples and pecans. Bake on center oven rack for 30-35 minutes, or until toothpick comes out clean from center. Remove from oven and let the dessert rest for 5 minutes in the pan. Next, place a flat plate on top of the cake pan and quickly flip it over to invert the tart onto the plate. Serve as-is, or with a dollop of fresh whipped cream or a scoop of non-dairy ice-cream. Makes 6 servings.