Fall is in a air! And what improved approach to celebrate than with a cut of full of health as well as tasty Apple-Cinnamon-Walnut Skillet Cake?Start by choosing your a one preferred variety of in-season uninformed apples. Im partial to sweet-with-a-hint-of-tang Honeycrisp apples, though its always fun to see what new varieties are popping up in grocery stores, farmers markets as well as CSA boxes this time of year.In further to naturally honeyed apples, alternative nourishing mixture in this Apple-Cinnamon-Walnut Skillet Cake include Omega-3-rich walnuts, along with a duo of fiber-rich flours: whole-grain buckwheat as well as brown rice. Cinnamon takes a flavor up a notch, as well as with no eggs or dairy, this baked sweat bread is undiluted for anyone following a vegan diet.Even better? Its all acceptable to pair a cut of this Apple-Cinnamon-Walnut Skillet Cake with a little protein-rich Greek yogurt as well as happily declare Breakfast is served!Apple-Cinnamon-Walnut Skillet CakeServes 81 crater buckwheat flour1 crater sorghum or brown rice flour1 tablespoon + 1 teaspoon baking powder1/2 teaspoon baking soda2 teaspoons ground cinnamon1 tablespoon + 1 teaspoon flax meal1/4 teaspoon salt1/2 crater pristine maple syrup1/2 crater high-oleic sunflower oil or canola oil, as well as additional for pan1 teaspoon pristine vanilla extract1/3 crater stimulating H2O or unsweetened dairy-free milk2 vast apples, cored as well as shredded1 crater chopped walnutsPreheat oven to 350 degrees F. Grease a 10- or 12-inch cast-iron skillet with oil, as well as set aside.Combine all a dry mixture in a blending bowl, as well as stir with a flare or drive until well combined. Add maple syrup, oil, vanilla as well as H2O or milk to dry ingredients, as well as stir well with a flare to combine.Grate apples with a box grater or a food processor with a grater attachment blade, as well as chop walnuts. Add apples as well as walnuts to batter, as well as stir to combine.Spoon beat in to skillet, as well as spread evenly. Bake in oven for 20 to 30 minutes, or until a top is easily browned. Remove from oven as well as cool for 5 mins prior to rupturing in to 8 wedges for serving.Per serving: Calories 425; Fat twenty-six g (Saturated 2 g); Cholesterol 0 mg; Sodium 180 mg; Carbohydrate 48 g; Fiber 5 g; Sugars seventeen g; Protein 6 gEA Stewart, MBA, RD is a purebred dietitian nutritionist specializing in wellness as well as GI nutrition. In addition, EA is a creator ofThe Spicy RD, which features tasty gluten-free recipes made from healthy, seasonal ingredients.