Ingredients
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1/3 cup toasted chopped pecans
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2 granny smith apples, peeled and chopped
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1/4 cup sugar or 1/4 cup sugar substitute
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1/2 cup whole wheat flour
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1/2 cup all-purpose flour
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1 teaspoon cinnamon
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1/2 teaspoon baking powder
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1/2 teaspoon baking soda
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1/4 cup cold strong coffee
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1/4 cup olive oil
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1 teaspoon vanilla
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1 large egg
Instructions
- Preheat oven to 350°F.
- If you need to toast the pecans, place pecans on baking sheet; bake 3-5 minutes; set aside.
- In an 8-inch baking pan, spread chopped apples and sprinkle with sugar.
- Using a fork, stir in pecans (unless you want to sprinkle them on top), flours, cinnamon, baking powder and baking soda until apples are coated.
- Use a rubber spatula to stir in coffee, oil, egg and vanilla, scraping sides and bottom of pan. Smooth top with spatula.
- If saving pecans, sprinkle over top.
- Bake 45 to 50 minutes or until wooden toothpick inserted in center comes out clean.
- Cool on rack and cut into 16 squares.
- Serve warm or cold. Refrigerate or freeze after 2 days.