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.
Fall is in full swing in our house with cozy fires, pumpkin pie, and a weekend trip to the local apple orchard. As my family lined up for donuts, I begin filling a huge bag with the every variety of apple I could find. Baldwin, Gingergold, Candycrisp, Macoun, and Jonagold are just a few of the many gorgeous varieties offered. My head was spinning with ideas for my next dessert. I have been making this cake for years, but decided it was time to adapt it to a wheat free recipe. Sometime I serve it with a chocolate sauce and/or an orange flavored whipped cream.
- 4 medium apples (variety of you choice) (about 1 1/2 lbs.), peeled and cut into 1/4″ pieces
- 2 cups plus 4 tbs. sugar
- 2 1/2 tsp. cinnamon
- 4 large eggs
- 1 cup oil (melted coconut, grapeseed, light olive oil or canola)
- 1/4 cup orange juice
- 1 tbs. grated orange peel
- 1 1/2 tsp. vanilla extract
- 3 cups gluten-free flour blend (add 1 1/2 tsp. xanthan gum if your mix doesn’t contain it)
- 3 1/2 tsp. baking powder
- 1/2 tsp. salt
- 1/2 tsp. cardamom (optional)
Preheat oven to 350 F. Oil and flour 6″ pans or line a muffin tin with parchment squares. Mix apple pieces, 4 tbs. sugar and cinnamon in a small bowl.
In a large bowl, combine the 2 cups of sugar, oil, eggs, orange juice, orange peel and vanilla extract; whisk to blend.
Stir the gluten-free flour blend, baking powder, salt and cardamom into the egg mixture.
Pour the 1/3 the batter into the prepared pan or muffin tin, sprinkle apples over the batter. Top with the remaining apples, then the batter.
Bake the 6″ cakes for 30 -40 minutes or until a toothpick comes out clean. The individual cakes will take 15-20 mins.
Recipe makes 12 individual cakes (baked in muffin tins) or two 6″ cakes. Can be made a day ahead, but best served the day it’s baked.
Quick Chocolate Sauce
- 1 cup apple juice
- 4 oz. bittersweet chocolate, chopped
- 1 tsp. vanilla extract
- 2 tbs. brandy (optional)
Heat the apple juice in saucepan until simmering. Add the chocolate and vanilla, stir until smooth. Let cool. Serve warm or room temperature along with the apple cake.