Gluten-Free Salted Apple Bread

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.

Ingredients:

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:

  1. Preheat the oven to 375 F. Grease a 9 x 5 loaf pan.
  2. In a small saucepan, over low heat, melt the butter and coconut oil.
  3. 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.
  4. In another bowl, whisk the gluten free flour, oats, almond flour, cinnamon, baking soda, baking powder, xanthan gum (if using), salt, nutmeg and ginger.
  5. 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.
  6. Pour into a prepared pan. Top with the oat topping.
  7. Bake for 45-55 minutes or until a toothpick inserted in the center comes out clean.

Salted Oat Topping:

  1. In a small sauce, melt 1 tbs. coconut oil.
  2. Add 1/2 cup oats and 1 tbs. almond meal.
  3. Stir to combine.

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