1¾ Cup – Otto’s Natural Cassava Flour

½ Cup – Organic Gemini TigerNut Flour

1 Tsp – Paleo Baking Powder

Pinch of Salt

¼ Cup – Gold Nugget Ghee

¾ Cup – Desert Farms Raw Camel Milk

¼ Cup – Honey

2 Packs – Fast Rising Yeast

1 Whole and 1 Egg Yolk – Handsome Brook Farms Pasture Raised Eggs


2 Cups – Black Twig Apples (Skinned and Diced)

1 Cup – Coconut Sugar

¼ Cup – Blonde Palm Sugar Blocks (Shaved)

½ Tsp – Ground Cinnamon

¼ Tsp – Ground Allspice

½ Tsp – Ground Black Pepper

Juice of 1 Lemon

1 Tsp – Pure Vanilla Extract

Gold Nugget Ghee


¼ Cup – Lovebean Sea Salt Caramel Spread

2 Tbsp – Sea Salt Flakes (more or less to taste)


Filling Instructions:

To start the Salted Caramel Apple Babka, we will make the fillings first. The apple has to be slightly macerated for the filling. You want to toss your diced apples with the shaved palm sugar blocks (You can use raw cane sugar if you allow it in your diet), lemon juice and vanilla extract. Allow it to sit for half an hour to an hour. While you wait for the apples to marinate, we can whip up the cinnamon sugar and the dough next. For the cinnamon sugar, mix your cup of coconut sugar with your cinnamon, allspice and black pepper.

Dough Instruction:

To create the dough for the Salted Caramel Apple Babka mix your milk, ghee and honey in a sauce pan until it reaches 105ºF-110°F. This is the mixture we will proof our yeast in. Pour the mixture in a heat proof container along with the yeast. Allow it to proof for 15 minutes or so. Mix your flour with your baking powder and salt. Now, add in the eggs and the yeast mixture and mix it well. Knead the dough until everything is well incorporated. There is no need to “work” the dough because there is no gluten protein. Divide the dough in three equal portions. Roll it out in a strip that is the width of your loaf pan. If you are using a regular loaf pan, there will be no need to divide the dough.

Once rolled out, spread a generous amount of ghee on the dough. Sprinkle it with cinnamon sugar and apples. Roll it up like a rug. I rolled my dough out on parchment paper/silicone mat to make the release easier. Pinch the seams shut and set it set down in a loaf pan. Set the rolled Salted Caramel Apple Babka in a warm dark place to allow it to rise for 30 minutes. While it is rising, preheat your oven to 350°F. Once risen, bake the babka for 40 minutes or until a toothpick comes out clean. For a full size loaf, the baking time may vary. Once baked, allow it to cool off before topping with caramel and salt flakes.


Recipe from Between Two Forks

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