Guest Blogger: Josephine O’Hare
We have another fantastic recipe from our guest chef Joey from www.josephinescooking.com (@joeyscooking). See the previous recipes that Joey has created for us by clicking on the links below:
- Banana Salted Caramel & Macadamian Choc-Ices
- Paleo Chocolate Fondant
- 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.
- 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
- 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
- 1/3 cup (or 60g) sultanas
- 3 red apples, grated
- 2 tbsp of brown sugar or coconut palm sugar to dust the top
- Preheat the oven to 200 degrees, and line a large loaf tin with baking paper.
- Combine all of the ‘wet ingredients’ in a jug blender, nutribullet or food processor, and blend until they form a smooth paste.
- Sieve all of the dry ingredients together in a large mixing bowl.
- Coarsely grate the apples.
- Now pour the blended wet ingredients into the dry, and fold together along with the grated apple and the sultanas. Mix well.
- Tip the mix into a lined loaf tin. Sprinkle the top with coconut palm sugar or coarse brown sugar.
- 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.
- 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!