Instructions:

Hydrate Zen Basil Seeds: Combine the seeds and 1 cup of water. Set aside for 5 minutes to thicken.

Prepare the Dry Ingredients: In a medium bowl, mix together the almond flour, baking powder, cinnamon, nutmeg, ginger, cloves, and salt.

Mix the Wet Ingredients: In a larger bowl, use a mixer to beat together the melted butter, milk, vanilla extract, eggs, and monk fruit sweetener until well combined.

Combine Wet and Dry Ingredients: Gradually fold the wet mixture into the dry mixture until smooth. Then, fold in the chopped apples and hydrated Zen Basil Seeds.

Bake: Pour the mixture into a lined, lightly coated glass cake pan. Sprinkle sliced almonds and cinnamon on top.

Bake at 375°F (190°C) for 75 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean.

Prepare the Olive Oil Caramel: In a small bowl, mix together the olive oil, honey, vanilla extract, and a dash of salt until thickened into a caramel sauce.

Serve: Slice the apple bread pudding and serve with a scoop of pumpkin cashew ice cream (recipe here). Drizzle the olive oil caramel on top and sprinkle with hemp seeds for extra crunch.

Enjoy this cozy fall dessert!