I’m just gonna continue spoiling you with apples – it would be silly not to use this rich season to share some of my favorite apple recipes.


I was preparing this particular cake last year for Christmas, when I’ve learned how quickly healthy things go bad. When making cakes & cookies with white flour & the rest of the unhealthy thingies, you can keep them beautifully fresh forever. I guess bacteria know how to make smart dietary choices. When you use fruits, whole grain flours, all the good stuff in you cakes & cookies.. don’t let them wait for days on the room temperature till you finally enjoy them.

They’re incredible, delicious, nutritious & just perfect, but they are not suitable for surviving that long on a kitchen counter.

What I’d rather suggest you do is simply freeze them. That’s what I’m gonna be doing this year.

Well, kitchen is a learning playground. Mistakes are more than welcomed; as in baking, so in life.


Also, just out of curiosity – do you guys have people in your life who are excited to try out new, healthy, delicious foods with you? If yes, I’m so freakin’ jelaous! 🙂

My tries to get people around me interested in healthy eating are usually met with hopeless groans + eye rolling. I really wish I had more people around me who are aware of the fact that the body they live in is the only one they’re gonna get & that it deserves ALL the respect. Hopefully I’ll find some soon! I want to share my foods IRL. 😀


Anyways, back to the cake.

Obviously, we’re gonna use apples & I won’t be breaking down nutrition, because I did last week. We’ll just have a tiny recap: apples are awesome. 🙂


What I do wanna talk about is buckwheat! Now, although I shared one recipe + one cookies containing buckwheat, it’s just because I usually drop it in whatever I’m doing, instead of making special recipes out of it.

For example; I put buckwheat flour in my morning pancakes, or cook buckwheat with an oatmeal. When I’m cooking rice, quinoa or something similar, I also include buckwheat. I like adding a bit of everything in my meals & they’re different almost every time. As I said, kitchen is a playground.

Buckwheat is definitely an ingredient you wanna include a lot of in your daily menus – it works in savory & sweet dishes. The nutty flavor it provides is simply genius.

It’s packed with magnesium (thus, this is your go-to PMS cake ;)), which is essential for our health; heart, bones, muscles, enzymes.. Love it!

Another gorgeous nutrient buckwheat is packed with is manganese, which we need for metabolism regulation, healthy bones & its antioxidant properties.

What I love most about whole grains is their B vitamins richness – and buckwheat is definitely a perfect example; it’s packed with thiamin, niacin, B6, riboflavin & a bit of folate. Another thing I love about whole grains is fiber, of course – buckwheat is no exception. Out gut loves fiber, so we wanna make sure we get enough. I’d recommend up to 40g a day!

Buckwheat is also gonna provide us with copper, phosphorus & a bit of iron (another wonderful nutrient for PMS).

Another flour I like to mix in is whole grain spelt flour, beucase of extra fiber, magnesium, zinc, B vitamins, phosphorus & iron. Diversity always wins. Although, if you’re gluten sensitive, buckwheat flour alone would work fine.


As for the milk in the recipe, use whatever you like – I normally use almond. Keeping it simple.

To add more nuttiness (is that a word?) we’ll add some ground walnuts – they’re always a win. They’re gonna boost our omega-3 intake, meaning, this cake will make you smart. It’s also gonna add some powerful antioxidants, including vitamin E.

For topping the cake, you can skip it, you can use frosting from my yogurt brownies, but add a bit less milk – I like topping thick on this one. You could experiment with topping it with homemade jam + a bit of cinnamon or fruits. Or simply serve it with vanilla nice-cream. Play, play! 🙂



    • Buckwheat: niacin, riboflavin, vitamin B6, folate, thiamin, magnesium, manganese, copper, phosphorus, fiber


    • Whole grain spelt flour: fiber, magnesium, B vitamins, zinc, iron, phosphorus


    • Honey: a bit of minerals + vitamins, phenolic acid & flavonoids, enzymes


    • Apples: fiber, vitamin C, potassium, antioxidants


    • Cinnamon: antioxidants,  manganese, calcium, iron, several more vitamins + minerals & fiber


    • Cloves: vitamin K, manganese, iron, calcium, magnesium


    • Ginger: antioxidants, iron, manganese, magnesium


    • Nutmeg: vitamin A, vitamin C, magnesium, iron


  • Walnuts: omega-3, folate, vitamin E, vitamin B6, phosphorus, manganese & antioxidants



Perfect cake to celebrate fall

Course Breakfast, Dessert
Cuisine Mediterranean
Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes


  • 4 medium apples grated
  • 1/2 cup (75g) buckwheat flour
  • 1/2 cup (75g) whole grain spelt flour
  • 1 tsp baking powder
  • 1 cup (100g) ground walnuts
  • 1 egg
  • 2 tbsp honey
  • 1 tsp pumpkin spice
  • 1 tsp cinnamon
  • 1 cup -2tbsp (200ml) milk of your choice I use plant milks


  1. Preheat the oven to 350°F/180°C

  2. Using a handmixer, combine eggs & honey.

  3. Add milk, both flours, baking powder, walnuts & spices.

  4. Stirr in grated apples.

  5. Bake for ca 35mins, perhaps longer - do a toothpick test. Depending on how juicy your apples are, sometimes it takes a bit longer.

  6. Top it, if you wish. Let it cool down & enjoy!

  7. Keep the rest in the fridge.

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