This was the first time that I had developed a recipe all on my own! I wanted it gluten, dairy and refined sugar free. The use of coconut cream, honey with maple syrup, and lemon zest help add depth of flavors to satisfy any appetite. Trust me, just give it a try!

2 cups rice flour
1/2 cup almond meal
1/2 cup arrowroot powder
1 1/2 teaspoon xanthum gum
1 1/2 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 1/2 teaspoon cinnamon
1/4 teaspoon grated nutmeg
4 eggs
3/4 cup mild olive oil or coconut oil, melted
1/4 cup coconut cream
3/4 cup honey
1/4 cup maple syrup
2 teaspoons vanilla
2 granny-smith apples, peeled, cored, and chopped
3 tablespoons raisins
1/2 cup walnuts, chopped
1/2 teaspoon lemon zest
1 teaspoon lemon juice

1/4 cup brown sugar, packed
1 tablespoon rice flour
1 tablespoon coconut oil
1/4 cup walnuts, chopped
1/4 teaspoon cinnamon

Preheat oven to 350 degrees F. Prepare all mix-ins (apples, walnuts, zest, etc) and set aside. Mix all strudel topping ingredients together and set aside. Mix together all dry ingredients, whisk and set aside. Mix all wet ingredients, then add to dry ingredients and mix well. Then add apples and rest of ingredients and mix well. Oil a muffin pan, drop batter into pan, top with strudel topping and bake for 15-20 minutes.