A fall treat you can make to use up your apples. Sweet with a little bit of spice, and very moist. Vegan, gluten-free, oil free and refined sugar free.
- 1/3 cup non-dairy milk + 1 tbsp ACV
- 1/2 cup pure maple syrup
- 1/4 cup applesauce
- 2 heaping tablespoons almond butter or other nut/seed butter
- 1 tsp pure vanilla extract
- 1 cup quinoa flour
- 1/2 cup oat flour
- or use all oat
- 2 tsp ground cinnamon
- pinch of nutmeg
- pinch of cardamom
- 1 tsp baking soda
- 1/2 tsp sea salt
- 1/2 tsp baking powder
- 2 tablespoons ground flax seeds
- 2 large apples, grated or very thinly sliced
- 1/4 cup oats
- 1 tbsp coconut sugar
- 1 tbsp applesauce
- 1 tbsp cashew butter or almond butter
- pinch of cinnamon
- Preheat your oven to 350F and prepare your baking pan by lining with parchment paper. The pan I used measures 8.5 x 4.4 inches. Use butterfly clips to hold parchment paper in place if desired.
- In a small bowl, combine your non-dairy milk and ACV and allow to sit for about 2 minutes or until thickened.
- In a large bowl, whisk together wet ingredients (maple syrup, applesauce, nut butter, vanilla) and ground flax.
- Sift in your remaining ingredients (except for grated apples) and mix until combined. Lastly, fold in your grated apple pieces.
- Transfer mixture into lined baking pan and pop into the oven for about 50 minutes (you may need to bake for additional 5-10 minutes if mixture looks undercooked.
- In a small bowl, combine all topping ingredients until it forms a crumbly texture. Use your hands to mix.
- At the 40 minute mark, layer the topping mixture on top of the apple loaf and return to oven to bake until complete.
- Using a chopstick or toothpick, test to see whether the center of the loaf is cooked through. Once completely cooked, allow the loaf to cool for 15 minutes before enjoying or slicing.