Warm Caramel Apple Pie Bread
(Paleo, Gluten -Free)
I’ve always had a sweet tooth and this past year I’ve enjoyed baking new recipes and healthier alternatives that the whole family can enjoy. One of my biggest motivations to baking more often besides enjoying it is that my oldest daughter is allergic to wheat, milk and other ingredients. Years ago I found it challenging to provide her a variety of treats and fun foods. But there are so many recipes available on the internet that are gluten and dairy free that taste incredible. From pancakes, cookies, breads, and even cakes, there are so many healthier alternatives available for us and our kids to enjoy and not feel deprived. It does take time and preparation. It is easier for me to do so now since my daughters are a bit older. It’s also an opportunity to bond with my little girls while having them as my little helpers .
I found this recipe at https://livinghealthywithchocolate.com.
APPLE PIE BREAD:
- 2 cups blanched almond flour
- 1 tablespoon coconut flour
- 1 teaspoon ground cinnamon
- 1 teaspoon baking soda
- ¼ teaspoon salt
- 1 cup full or 1 small apple finely chopped
- ⅓ cup full fat coconut milk
- 4 tablespoons coconut oil, melted
- 6 tablespoons raw honey
- 2 eggs
- 1 teaspoon apple cider vinegar
- ½ teaspoon vanilla extract
- ⅓ cup walnuts, coarsely chopped
- 2 tablespoons almond flour
- 1¼ teaspoon coconut oil, melted
- ⅛ teaspoon ground cinnamon
APPLE PIE BREAD:
Preheat oven to 350°F. Grease the bottom and sides of a 6.4 x 3.8-inch loaf pan with coconut oil, and line it with a piece of parchment paper. You can also make this bread on 8½ x 4½-inch medium loaf.
Mix together the almond flour, coconut flour, cinnamon, baking soda and salt.
In a separate bowl, whisk together the coconut milk, coconut oil, honey, eggs, apple cider vinegar and vanilla extract. Using a rubber spatula, mix dry and wet ingredients together just until combined. Do not over mix. Gently fold into the batter the apple slices and chopped walnuts (reserve about 1 tablespoon of walnuts for the crumb topping).
Pour batter into the prepared loaf pan. Mix all the crumb topping ingredients together with your hands, then sprinkle top of bread with the crumbs and reserved walnuts.
Bake for 30 minutes, then cover bread with aluminum foil and bake until a toothpick inserted into the center comes out clean, about 20 more minutes. Total baking time should be approximately 50 minutes. Set pan on a wire rack to cool.
Carefully remove bread from pan while still warm, and drizzle caramel over the top before serving.
Recipe serves 8-10 people. Store in the refrigerator.
- 2 tablespoons (23ml) water
- ¼ cup (35g) raw coconut palm sugar
- ½ cup (111.5ml) full fat coconut milk
- 1 teaspoon vanilla extract
- pinch salt
Bring the water and coconut sugar to a light boil in a medium saucepan, stirring the mixture constantly over medium heat.
Add the coconut milk, vanilla, and salt, and cook for about 15 to 20 minutes over medium heat, stirring constantly so that it doesn’t burn. When the mixture start to thicken and turn darker in color it’s ready. Set aside to cool, and store it in a airtight container in the fridge.