Roost Recipe: Spiced Ginger Cakes & Rosemary Apple Butter

2 1/2 cups almond flour

1/2 tsp salt

1/2 tsp baking soda

1 1/2 tsp ground cinnamon

1 1/2 tsp ground nutmeg

1 1/2 tsp ground allspice

4 tsp ground ginger

3 eggs

1/2 cup honey

1/2 cup ghee, melted (or butter or oil of your choice)

Preheat oven to 350 F. Combine dry ingredients in one bowl, wet in another. Then, with a whisk or spatula, combine both mixtures together and pour batter into greased baking pan(s). For two mini loaf pans, bake 40 minutes; one regular loaf may require a baking time of closer to one hour. If top(s) begin to get too brown after 30 minutes, lay a sheet of foil over top to prevent burning. Remove from oven when a toothpick inserted in centre comes out dry; let cool for one hour before removing from pan(s).

10 red apples, peeled, cored and coarsely chopped

3 cinnamon sticks

1/2 cup apple cider

1 lemon, juiced

1/4 cup honey

1/2 tbsp orange zest

3 sprigs rosemary

Place all ingredients in an oven-safe pot on high heat. Bring liquid on bottom of pot to a boil and then simmer for 45 minutes, stirring occasionally. Remove rosemary stems (some of the leaves will have fallen off into the sauce during stirring; this is OK) and discard cinnamon sticks. Remove sauce from heat and pour into blender; blend to “apple sauce” consistency. Pour back into pot and place, uncovered, in 275 F oven, cooking for two hours or until desired thickness is reached. Stir occasionally to prevent scorching. Remove from oven and store in glass jars for up to one week.