Rosh Hashanah is a very special holiday. In the Jewish religion, Rosh Hashanah is the new year, the birthday of the universe and the celebration of the day Adam and Eve were created. Some of the customs include lighting candles in the evenings, sharing meals with loved ones, prayer services that include the shofar (an instrument made from ram horns) and sharing apples and honey to signify a sweet new year! In honor of this holiday we wanted to create a special recipe to wow all your dinner guests (and every other health nut out there!): a delicious, paleo, gluten-free, refined sugar-free apple baked challah! This recibee is absolutely delicious and incorporates apples and honey, while maintaining a guilt-free nutrient profile. Enjoy this healthy bread and Shana Tova to all our friends!
- 4 eggs
- 1/4 cup extra-virgin olive oil
- 4 tablespoons raw BKN honey
- 1 teaspoon apple cider vinegar
- 1-1/2 cups cassava flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 egg white, well beaten
- 3 organic granny smith apples finely sliced
- A pinch cinnamon
- 5 sprays propolis
- 1 tsp BKN honey to drizzle on top (optional but delicious :))
- Preheat oven to 350° F and grease a baking sheet.
- In a mixing bowl, whisk together the eggs, olive oil, honey, and apple cider vinegar.
- In another bowl, mix together the cassava flour, baking soda, and salt.
- Add the dry ingredients to the wet and mix well to create a stiff/sticky dough.
- Knead a few times on a cassava floured surface.
- Divide into 3 sections and roll into 3/4" thick ropes
- Braid the ropes together, pressing the ends to hold together.
- Transfer to baking sheet.
- Brush with egg white.
- Bake for 20 minutes.
- Take the warm challah out and top it with finely sliced apples, brush the apple topped challah with oil and sprinkle some cinnamon
- Put the challah back in the oven to bake for 5-10 minutes
- Immediately upon removing the challah from the oven, spray the warm apples on top of the challah with propolis
- Once cool, drizzle with honey as you like