Ingredients

• 1/3 cup extra virgin olive oil, plus more for the baking dish
• 1 1/2 cups (8 ounces) organic strawberries
• 2 tablespoons brown sugar
• Pinch of sea salt
• 1 tablespoon vanilla extract
• 1/3 cup brown sugar*
• 1/2 cup plant-based milk, such as almond or oat milk
• 1/2 teaspoon sea salt
• 1 cup gluten-free flour (I use Bob’s Red Mill 1:1 Baking Flour)
• 1 teaspoon baking powder

Directions

Step 1

Preheat the oven to 350ºF and grease an 8-inch baking dish (it can be round or square) with some olive oil. Place the strawberries in a medium bowl and add the 2 tablespoons brown sugar, the pinch of sea salt, and vanilla extract. Using your hands or the back of a fork, lightly press the strawberries to release their juices (not too hard—they should retain their shape). Set aside.

Step 2

In a large bowl, whisk together the 1/3 cup olive oil and the 1/3 cup brown sugar, milk, and salt. Add the flour and baking powder and continue whisking just until the batter is smooth. Transfer the batter (it’s not much) to the greased baking dish, and spread it evenly into the corners (otherwise the strawberry juice will seep out when baking). Spoon the strawberries and all their juice over the top of the batter.

Step 3

Bake for 35 to 40 minutes. Given that the strawberries will release water as they cook, the top of the cake will definitely be a lot moister than the sides and the bottom, but that is perfectly fine. Just make sure to bake until a toothpick inserted in the middle comes out more or less clean. Remove from the oven and allow to cool for 3 to 5 minutes before spooning into bowls.

*If you would like to incorporate less sugar, feel free to cut the amount down to 1/4 cup.

Ingredients

For the apple sauté

• 8 -10 shelled almonds
• 1/2 lemon
• 2 Macoun, Granny Smith, or Gala apples, cored
• 1 tablespoon walnut or grapeseed oil
• 1/2 cup apple cider, a liqueur like Poire Williams, or a sweet wine like Sauternes 
• 1/2 teaspoon All-American Gingerbread Spice (recipe below)
• 1/4 teaspoon vanilla
• Cinnamon, preferably Vietnamese, to taste

For the All-American Gingerbread Spice

• 1 tablespoon whole cloves 
• 2 tablespoons cinnamon, preferably Vietnamese
• 2 tablespoons allspice 
• 2 tablespoons ground ginger
• 1 tablespoon grated nutmeg 
• 1/4 teaspoon freshly ground black pepper

Directions

Step 1

Toast the almonds in a small sauté pan for 3-5 minutes. When they’re cool enough to handle, chop coarsely and set aside. Using a microplane grater, zest the lemon half, setting aside the zest. On a cutting board, slice the apples horizontally into circles about one-half-inch thick, and then squeeze the juice from the lemon half over them. Heat the oil in a large skillet over medium-high heat and add the apples in one layer (do this in batches if needed to avoid crowding). Sauté for 2-3 minutes on each side until lightly browned. Reduce the heat to low and simmer, covered, until the slices have released all their juices and feel tender when pricked with a knife tip, about 5 minutes. Using a slotted spatula, lift the apples from the pan and transfer to a serving plate. Add the lemon zest, cider/liqueur/wine, gingerbread spice, and vanilla to the pan and rapidly boil down to a syrup, whisking constantly, about 3-5 minutes. Pour the sauce over the apples, and top with the chopped almonds and a sprinkle of cinnamon.

Step 2

Pulverize the cloves in a coffee bean grinder and transfer to a small bowl along with the other spices. Whisk to combine and funnel into an airtight glass jar. Note: Wipe out the grinder very well to remove all traces of cloves.