Preheat the oven to 200°C. Grease a baking tin with a bit of oil. Separate egg yolks from whites. Beat egg whites until stiff, set aside. In a bowl combine egg yolks with sugar and coconut oil, mix until they form a thick and creamy texture. Add sifted flours, cinnamon, nutmeg and cloves, and mix thoroughly. Gradually add pumpkin purrée stirring gently with a spatula, then add beaten egg whites in the same way. Spoon into the baking tin, arrange apples on top and bake for about 40-45 minutes.
GF – make sure the ingredient doesn’t contain traces of gluten!