apple and cinnamon loaf
This recipe for Apple and Cinnamon Loaf is not only vegan, gluten free, oil free and refined sugar free but most importantly it's incredibly moist and delicious!
Equipment
- Loaf pan lined with baking paper
Ingredients
- 12 g finely ground flaxseeds mixed with 60ml water to make 1 flax egg (1 tbsp ground flaxseeds mixed with 3 tbsp water)
- 110 g almond meal (1 cup)
- 100 g buckwheat flour (3/4 cup)
- 65 g brown rice flour (1/2 cup)
- 35 g cornflour (1/4 cup)
- 3 tsp baking powder
- 2 tsp cinnamon (plus an optional extra 1tsp cinnamon to mix with the coconut sugar)
- 250 ml soy milk (1 cup)
- 150 g applesauce (1/2 cup)
- 160 g date paste (1/2 cup)
- 2 tsp vanilla essence
- 2 medium apples, diced
- 1 tbsp coconut sugar (optional)
Instructions
- Make the flax egg by whisking the ground flax together with the water and set aside to thicken.
- Add the almond meal into a large mixing bowl, then sieve in the buckwheat flour, brown rice flour, cornflour, baking powder and 2 tsp of cinnamon.
- In a separate bowl whisk together the soy milk, applesauce, date paste, and vanilla.
- Now dice the apples and mix them with the optional coconut sugar and extra 1tsp of cinnamon. Set aside
- Add the wet ingredients, including the flax egg to the dry ingredients and gently fold to combine.
- When almost done add in roughly three quarters of the chopped apple and continue to mix until well combined.
- Spoon mixture into a lined loaf pan.
- Top with the remaining diced apples.
- Bake in a preheated oven at 180°C/360°F for 40-50 minutes, or until a skewer comes out clean and the loaf sounds hollow when tapped.
- Remove from the oven and allow to cool for 5 minutes, before removing from the pan and allowing to fully cool on a wire rack.
- Store in an airtight container in the refrigerator for about three days or for longer storage in an airtight container in the freezer.
Notes
For more detailed instructions refer back to the original post.