Cook: 45 min
Yields: 8-10 servings
½ cup coconut oil, I use Spectrum Organic Coconut Oil, Unrefined, 14 oz
¾ cup unrefined cane sugar, save 1 tablespoon to sprinkle on top later
1 teaspoon vanilla
1 cup none fat Greek yogurt
1 cup low fat milk
1 cup all purpose unbleached flour
1 and ¼ cup whole wheat flour
1 teaspoon baking soda
1 and ¼ teaspoon baking powder
1/8 teaspoon sea salt
2 apples sliced into ½ inch slices
1 cup of frozen cranberries
Preheat the oven to 350 degrees F. Line a 6 x 9 inch baking dish with parchment paper and set it aside.
With a mixer, cream together the coconut oil and the sugar for 5 minutes. Add the vanilla and the eggs one at a time. Then, add the yogurt and the milk, and mix for another minute. Turn the mixer off and get started on preparing the dry ingredients.
In a separate bowl mix together the all-purpose flour, whole wheat flour, baking soda, baking powder, and salt. Mix well to combine. With the mixer running pour the dry ingredients into the wet ones. Mix until combined. Do not over mix.
Pour the batter into the prepared baking dish. Lay the apple slices ½ inch apart on the batter, then sprinkle the cranberries and one tablespoon of sugar all over the fruits.
Bake in the preheated oven for 45 minutes or until the toothpick comes out clean. Serve with freshly brewed coffee and enjoy!