I’ve been channeling my inner Betty Crocker lately. I have this whole creative process: think of ingredients I want to use, figure out how to use them, come up with some recipe that incorporates all of that, comes out right and tastes yummy. This is much easier with cooking than baking. Baking requires measurements, it’s an art really, and it’s easily messed up. I have no formal culinary training, just random cooking classes here and there, and a passion for playing in the kitchen. Which brings me to, how I’ve been on a gluten-free baking binge lately. I had this wild idea about how much I love almonds, how much I love apples, and how they need to be in a cake or bread together. Let me also add in here that I am miiinorly (or majorly) obsessed with fiber. I don’t feel like I get enough daily, and I certainly won’t be eating 5 cups of broccoli to get the bare minimum intake needed. If I can add it, I will. Also, flaxseed. Underrated, underused, but a superfood. With good fat and fiber, so double win there. The point? I usually add them both to my baking. Feel free to use them or to omit if you’re not about that life. It’s delicious and would be a great addition to brunch! With all the flavor combinations, it could pass as a breakfast bread… but I like it as an anytime bread. Just make sure you slather almond butter on it and have a nice glass of almond milk with. #Nom.
Gluten-Free Apple Ginger Bread
- 2 Apples (peeled and grated) I used Opal because they're in season and delicious, but use whatever you'd like!
- 1 Cup Almond Flour
- 1 Tsp Baking Soda
- 1 Tsp Baking Powder
- 1 Dash Salt
- 2 Tsp Cinnamon
- 3 Tbl Oat Fiber
- 2 Tbl Flaxseed Meal
- 1/4 Cup Sliced Almonds
- 1/4 Cup Unsweetened Shredded Coconut
- 1+ Tsp Vanilla Bean Paste
- 1/4 + Cup Maple Syrup
- 1 Tbl Coconut Oil melted and cooled
- 2 Eggs
- 1 Tsp Freshly grated ginger Use a microplane to avoid fatty chunks!
Preheat your oven to 350 degrees. Line a loaf pan with parchment paper and spray with coconut oil/ or whatever kind you desire spray. Pour batter in pan and spread evenly. Bake for about 40-45 minutes, and remove when toothpick comes out clean. Let the bread cool down for a couple of hours before slicing. Now, here’s the tricky part. Your batter to mix-in ratio is less than…so keep that on the forefront of your brain when baking.
This bread will come out super duper moist (yessss we all love that word so much), but it can be so moist that it falls apart a bit when slicing depending on how many mix-ins. You can cook for like 4 more minutes if you want it a little stiffer.
Lately I’ve been making the batter as 12 muffins. If you do that, I recommend spraying a little coconut spray on your cupcake liners, and bake them for about 21-22 minutes.