It is officially September and glorious red and green crunchy apples are in season! To kick off the season, here is a figure-friendly, gut-friendly, delicious Caramel Apple Bread. This recipe takes a bit of time but it is a total show-stopper and worth the extra bit of effort.
Wishing you happy and healthy baking,
Caramel Apple Almond Flour Bread
For the Caramel Apples:
4 Medium Sized Apples, any combination of green and/or red
1 Tablespoon Extra Virgin Coconut Oil
3 Tablespoons of Unrefined Coconut Sugar
2 Tablespoons Nut Milk of Choice (I like almond or hazelnut)
1 Heaping Teaspoon of Vanilla Extract
2 Heaping Teaspoons of Cinnamon
Pinch of Pink Himalayan Sea Salt
For the Bread:
1/4 Cup Coconut or Hazelnut Oil
200 ml Nut Milk of Choice
1 Heaping Teaspoon Raw Apple Cider Vinegar
6 Tablespoons of Organic Maple Syrup
1 Heaping Teaspoon Vanilla Extract
1 1/4 Cups Blanched Almond Flour
1 1/4 Cups Gluten Free All Purpose Flour
2 Teaspoons Baking Powder
1/4 Teaspoon Baking Soda
Preheat oven to 350F/180C.
Line a loaf pan with parchment paper, paper liner, or spray well with nonstick cooking spray.
Peel and core four apples.
Roughly chop the apples into chunks.
Heat a small saucepan to medium heat.
Add 1 tablespoon of coconut oil to the pan along with 3 tablespoons of coconut sugar and pinch of salt.
Mix together until the sugar melts-approximately 1 minute.
Add 3 Tablespoons of nut milk along with 1 teaspoon vanilla extract and 2 teaspoons of cinnamon.
When sauce has thickened and resembles a dark caramel add all of the apple chunks and continue to heat for approximately 5-7 minutes, stirring often.
The apples should soften a bit.
Remove from heat and set aside while you make the bead batter.
In the bowl of a stand mixer combine 1 Teaspoon of Apple Cider Vinegar with 1/4 Teaspoon Baking Soda.
Add 1/4cup Oil, 200ml Nut Milk, 6 Tablespoons Maple Syrup and 1Teaspoon of Vanilla Extract.
On low, mix all wet ingredients together.
Add 2 Teaspoons of Baking Powder to the wet ingredients.
Slowly, 1/4 cup at a time, with the mixer on the lowest setting, begin to add the Blanched Almond Flour and Gluten Free Flour until the wet and dry ingredients are well incorporated.
Pour 1/2 of the bread batter into the lined loaf pan.
Evenly distribute the caramel apple mixture on top of the bread mixture.
Pour second half of the bread mixture on top of the caramel apple layer-completely covering all apples.
Place the Caramel Apple Bread into the center rack of the preheated oven.
Bake for 50 minutes or until a toothpick comes out of the center cleanly.
Allow to cool for 1 hour before slicing.
*If you double the caramel apple recipe-these delicious gooey apples make wonderful topping for porridge!