1. Remove the lid from the jar of coconut butter (for the glaze) and place in a saucepan with hot water; the water should come about ¾ of the way up the jar. Place over medium heat until softened, 5-7 minutes. Remove from heat and set aside.

2. Preheat the oven to 350° F. Line an 8x8-inch baking dish with parchment paper, leaving about one-inch overhang on two sides. Alternatively, use a 9-inch well-greased cake pan.

3. Add one stick of butter to a skillet over medium heat; allow to melt, bubble, and begin to brown, about 3-5 minutes, until it smells toasted and nutty. Stir often. Remove from heat and stir in the apple sauce and coconut sugar. Let cool for 5 minutes.

4. Whisk the eggs and vanilla together in a large mixing bowl. Add the almond flour, baking powder, 1 teaspoon cinnamon, the nutmeg, and salt. Stir to combine. Add the brown butter-apple sauce mixture and stir until incorporated. Evenly spread the batter into the prepared baking dish, ensuring the batter comes to the edges of the dish.

5. Toss the apples with ½ teaspoon of cinnamon in a bowl and then evenly scatter the apple pieces over the batter; if using half-moon slices, arrange over the top. Transfer to the oven and bake for 40 minutes, until the edges are brown and the center is just set. Let cool for 5 minutes, then lift the parchment paper out of the baking dish and set the cake on a rack to cool for an additional 10 minutes before glazing. If using a cake pan, cool for a minimum of 30 minutes.

6. To make the glaze add 2 tablespoons of butter to a small pot set over medium heat. Let the butter melt, bubble, and brown, 2-3 minutes total. Add the coconut butter, maple syrup, cinnamon, and salt and stir until combined. The glaze should be the consistency of liquid. If it is not, add a little coconut oil or butter (approximately ½ teaspoon at a time) until desired consistency. Transfer to a small bowl and set aside while the cake bakes. Stir periodically to prevent it from setting.

7. Once the cake has cooled completely, use a spoon to drizzle the glaze over the top. Refrigerate for approximately 2 hours (or until the glaze is set) before cutting. Store leftovers in the refrigerator.

1. Make the marinade: Whisk together the coconut aminos, apple cider vinegar, and arrowroot powder to form a slurry. Add the chicken to the marinade and toss to coat. Marinate in the refrigerator for at least 30 minutes, up to 8 hours.

2. Make the Kung Pao sauce: Whisk together all the ingredients in a medium bowl. This may be made ahead and refrigerated for several days.

3. To cook the Kung Pao Chicken, heat a heavy skillet or wok over medium to medium-high heat and add the avocado oil. Add the dried and fresh peppers and cook for about one minute, enough to soften them.

4. Add the marinated chicken and stir fry, stirring constantly, until cooked through, about 5 minutes.

5. Add the garlic and scallions and stir fry for 1 minute.

6. Add the Kung Pao sauce and peanuts and stir fry for 2 minutes, then remove from heat. Garnish with reserved sliced scallions and serve over cauliflower rice, rice, or a mixture of both.