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Oct 27, 2017

Apple Cinnamon Quick Bread (dairy + gluten free)

Updated 10-27-17
This recipe has been a family favorite since I posted in originally 3 1/2 years ago. I especially love to make it when the weather starts turning crisp and it begins to feel like fall. This is the perfect warm, comforting breakfast or snack!

Lately I've been buying 5-pound bags of organic apples and making my own homemade applesauce. I usually end up with two 12-ounce jars full. I'll freeze one and the boys will almost immediately gobble up the second one.

Not only do we love applesauce, we also love fried apples. For a special treat on occasion, I will cook some sliced apples in a little coconut oil, then add maple syrup and cinnamon.

This time I decided to try creating something different. Because the cold, wintry weather has us all kind of in a weird mood lately, I opted for warm and comforting. Nothing does it better than these yummy fried apples added to a quick bread and muffins!

Apple Cinnamon Quick Bread

Recipe makes one loaf and one dozen muffins                                             

  • 2 1/4 cup almond milk
  • 1/4 cup apple cider vinegar
  • 3 eggs
  • 2 Tbsp coconut oil, melted
  • 3 medium apples, peeled, cored & diced
  • 2 Tbsp maple syrup
  • 1/4 cup brown sugar
  • 1 tsp cinnamon
  • pinch of salt
  • 1 cup certified gluten free rolled oats
  • 1 cup certified gluten free oat flour
  • 1 cup coconut flour (or 3/4 cup almond meal)
  • 3/4 cup brown sugar
  • 2 tsp cinnamon
  • 2 tsp baking soda
  • 2 tsp baking powder
  • 1/2 tsp salt
Preheat oven to 375 degrees. Lightly oil a loaf pan and insert foil liners into a muffin pan.

In a medium bowl, stir together the almond milk and apple cider vinegar. Set aside to allow the vinegar to "curdle" the almond milk. (This is my substitute for buttermilk.)

In a pan over medium heat, melt the coconut oil. Add the diced apples, maple syrup, brown sugar, cinnamon and salt. Cook until the apples are softened.

Whisk the eggs into the almond milk and ACV mixture.

In a large mixing bowl, stir together the oats, oat flour, almond meal, brown sugar, cinnamon, baking soda, baking powder, dough enhancer (optional), and salt.

Mix the milk and egg mixture into the dry ingredients until well combined. Then fold in the apples and the syrup/sauce from the pan. Pour the batter into the loaf pan or muffin pan (3/4 full) and bake. The muffins should bake for approximately 20-22 mins at 375, and a loaf should bake for approximately 45 mins at 375, or until you can insert a knife and it comes out clean.

Allow them to cool on a wire rack. I stored mine in an airtight container in the refrigerator due to how moist they were to ensure freshness. You can also freeze these and reheat them later on.

My favorite way to serve this is warm with a drizzle of maple syrup!

Originally posted February 9, 2014. Recipe and photos updated October 27, 2017.

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