No fuss – one bowl style of bread that’s whipped up in 10 minutes. Cinnamon apple spice floats through the kitchen. No need to add sugar as apple provides enough sweetness that can marry with many toppings both sweet and savoury – my favourites are macadamia nut butter or tahini.
Macadamia nut oil adds buttery flavour – but you can use your choice of olive oil or coconut oil.
Apple and Cinnamon Bread keeps for a week in the fridge.
What’s good about it ?
Apples are high in fibre (around 5 g each) both soluble and insoluble which is beneficial for digestive system. Soluble fibre pectin helps to lower cholesterol, keep your bowels regular, stabilizes blood sugar and decreases appetite by filling you up for hours.
Spelt is an ancient grain that’s related to wheat, but has lower gluten content so kinder to your digestive system. Spelt has around 20% more protein + up to 65% more amino acids than traditional wheat flours.
Cinnamon helps your body metabolize sugar and reduce insulin levels.
450 g (3 cups) grated red apple (fuji apple, etc) or golden delicious.
2 teaspoons baking power
1/4 teaspoon sea salt
3 eggs ( see notes for vegan option )
1/4 cup (60 ml) macadamia nut oil (or your choice of coconut oil, olive oil, butter)
1/2 teaspoon cinnamon
1 teaspoon vanilla bean paste or extract
2 cups (260 g) wholemeal spelt flour (see notes on gluten free)
Preheat your oven to 180 C.
Combine apple, baking powder, salt, eggs, oil, cinnamon and vanilla into bowl and mix well – using hands to make sure mixed well.
Add wholemeal spelt flour and mix through lightly until just combined.
Line loaf tin with baking paper at base and sides – 10.5 cm wide and 26 cm long.
Spoon mixture into loaf tin. Option to garnish with sliced apple and cinnamon or coconut sugar to create caramelized flavour over top of apple.
Bake for 1 hour or until skewer inserted comes out clean. Times vary so check after 45 minutes and cover with foil, if necessary.
Remove from tin and allow to cool for 1 hour before removing from tin.
Enjoy alone or topped with your favourite topping.
Serves 14
Additional extras:
Fold through 1/2 cup chopped walnuts before baking or scatter on top.
Serving suggestions:
plain and simple
macadamia nut or almond butter
VEGAN OPTION:
Omit eggs and add 60 ml (1/4 cup) your choice milk (almond, rice, oat, coconut) + 2 Tablespoons of chia seeds. Vegan option is denser style of bread so not get the volume that’s in the picture which has eggs.
GLUTEN FREE OPTION:
Use 2 cups (200g) almond meal / ground almonds in place of spelt flour – use gluten free baking powder or 1/2 teaspoon bicarb soda + 2 Tbsp lemon juice.
