For dessert, try making my Apple Crumble Loaf Cake. Some key ingredients included tart Granny Smith apples, chopped walnuts, and coconut sugar. The loaf was drizzled with a lite maple glaze.
Apple Crumble Loaf Cake
Ingredients:
1 Cup of wheat flour
1/2 Cup of gluten-free all purpose flour
1 Tablespoon of egg replacer or 1 flax egg
1 Teaspoon of cinnamon
1/2 Teaspoon of baking powder
1/2 Teaspoon baking soda
1/4 Teaspoon of of Himalayan salt
Pinch of pumpkin pie spice
3/4 Cup of unsweetened applesauce
1/2 Cup of coconut sugar
3 Tablespoons of coconut oil, melted
2 Tablespoons of almond milk
1 Teaspoon vanilla extract
1 1/4 Cups of peeled and chopped apples
Crumb Topping:
1/4 Cup of walnuts, chopped
2 Tablespoons coconut sugar
1 Teaspoon of cinnamon
Directions:
-Make the egg replacer according to directions on packaging or you can make a flax egg, mixing ground flaxseed and water. Set aside for 5 minutes.
-Preheat the oven to 350F degrees and line a 9×5 loaf pan with parchment paper. Set aside.
-In a large bowl add the flours, cinnamon, baking powder, baking soda, Himalayan salt and pumpkin pie spice in a medium bowl. Whisk together.
-In another medium size bowl mix the applesauce, coconut sugar, coconut oil, almond milk, egg replacer and vanilla extract in a bowl, gently mix.
-Add the wet ingredients to the dry ingredients and combine well. Gently stir in the chopped apples.
-Add the batter to the loaf plan with parchment paper and spread evenly or grease with oil. Mix together the chopped walnuts, coconut sugar and cinnamon in a small bowl and add to the top loaf.
-Place in a preheated oven for 40-50 minutes or until a toothpick comes out clean. Remove from the oven, let cool.
-Once cool, you can make a glaze of your choice. Drizzle over loaf cake and enjoy.
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