Apple & Cinnamon Loaf by Guest blogger Josephine O’hare

Guest Blogger: Josephine O’Hare

We have another fantastic recipe from our guest chef Joey from (@joeyscooking). See the previous recipes that Joey has created for us by clicking on the links below:

  1. Banana Salted Caramel & Macadamian Choc-Ices
  2. Paleo Chocolate Fondant
  3. Sweetly Spiced Orange & Hazelnut Cookies

Apple & Cinnamon Loaf

I love this loaf; it’s the perfect autumn treat. I highly recommend toasting it, then topping with almond butter, sliced apple, and a sprinkle of cinnamon. It’s flavour is similar to a hot cross bun, though it’s texture is fairly dense – in a wonderfully comforting way! – thanks to the grated apple. It’s made with whole food ingredients only, and is free-from refined sugars, flours, and dairy. I’ve used a light rapeseed oil here so as not to interfere with the gentle flavours of apple and cinnamon, but butter or coconut oil would also work.

This loaf has a very mild natural sweetness; if you have more of a sweet tooth, perhaps add a tablespoon or two of coconut palm sugar or brown sugar to the mixture, yet I find it perfectly balanced as it is, and really enjoy the fact that it’s not too sweet.



Wet ingredients:

  • 8 medjool dates
  • 1/3 cup (or 80g) rapeseed oil, or coconut oil
  • 1/3 cup nut milk, or dairy milk
  • 2 eggs
  • pinch of salt
  • teaspoon vanilla extract

Dry ingredients:

  • 1 cup (or 100g) ground almonds
  • 1 cup (or 120g) buckwheat flour
  • 2 teaspoon baking powder
  • 2 tsp psyllium husk powder or 2 tbsp chia seeds; both help to bind
  • cinnamon
  • nutmeg
  • 1/3 cup (or 60g) sultanas
  • 3 red apples, grated
  • 2 tbsp of brown sugar or coconut palm sugar to dust the top



  1. Preheat the oven to 200 degrees, and line a large loaf tin with baking paper.
  2. Combine all of the ‘wet ingredients’ in a jug blender, nutribullet or food processor, and blend until they form a smooth paste.
  3. Sieve all of the dry ingredients together in a large mixing bowl.
  4. Coarsely grate the apples.
  5. Now pour the blended wet ingredients into the dry, and fold together along with the grated apple and the sultanas. Mix well.
  6. Tip the mix into a lined loaf tin. Sprinkle the top with coconut palm sugar or coarse brown sugar.
  7. Bake in the preheated oven for 20 minutes, before turning the heat down to 180 and continuing to bake for another 30/5 minutes. The top of the loaf should be springy and firm to the touch when it is cooked all the way through.
  8. Allow the loaf to cool on a cooling rack before slicing and enjoying. Definitely try this apple cake toasted with some almond butter, fresh apple and cinnamon!