As it turns out, spring has not arrived early and on this cold day, I found myself craving a rich apple bread to enjoy with a cup of tea. This bread was inspired by a recipe in the Ovenly cookbook, by Agatha Kulaga and Erin Patinkin.
1/4 cup coconut oil, melted
1/4 cup unsalted butter, melted
3/4 cup almond milk
3/4 cup cane sugar
2 large eggs, room temp.
1/4 cup maple syrup
1/4 cup olive oil
1 tsp. vanilla extract
2 cups gluten free flour or your choice (store bought or I use this recipe: https://tangerineandspice.com/category/gluten-free-lemon-desserts)
1/2 cup almond flour
2 tsp. cinnamon
1 tsp. baking soda
1 tsp. baking powder
1/2 tsp. xanthan gum (omit if your mix contains it)
1 tsp. kosher salt
1/4 tsp. nutmeg
1/4 tsp. ginger
1 1/2 cup peeled, cored and cubed apples (1/2″ in size)
Salted oat topping (see below)
Method of Preparation:
- Preheat the oven to 375 F. Grease a 9 x 5 loaf pan.
- In a small saucepan, over low heat, melt the butter and coconut oil.
- In a large bowl, whisk the almond milk, sugar, eggs, maple syrup, vanilla and olive oil. Add the melted butter and coconut oil. Whisk until blended.
- In another bowl, whisk the gluten free flour, oats, almond flour, cinnamon, baking soda, baking powder, xanthan gum (if using), salt, nutmeg and ginger.
- Using a spatula, stir the milk mixture into the dry ingredients. Mix until almost combined and then fold in the apples. Mix until the apples are mixed in.
- Pour into a prepared pan. Top with the oat topping.
- Bake for 45-55 minutes or until a toothpick inserted in the center comes out clean.
Salted Oat Topping:
- In a small sauce, melt 1 tbs. coconut oil.
- Add 1/2 cup oats and 1 tbs. almond meal.
- Stir to combine.