• 8

    Servings

  • Prep Time 15'

  • Total Time 45'

  • No refined sugar

  • Vegan

Sweet almond oil and apple bread recipe

  • 8

    Servings

  • Prep Time 15'

  • Total Time 45'

  • No refined sugar

  • Vegan

The crisp Fall air has my body craving warm dishes with cozy spices. This happens every year around this time. I am talking lots of roasted veggies, especially squash, and soups. My baking undergoes a similar transition. Think nutmeg, cinnamon, ginger, cardamom and definitely some pumpkin pie spice.

Fall is the time when I trade in cookies and cakes for breads and muffins. I love packaging up baked goods for my neighbors and finding ways to incorporate season fruits and veggies. I usually go for carrot or zucchini bread but this time,  my eyes were drawn straight of my bowl of apples.

Plant-based baking is all about the proportions. It is a bit of a challenge to bind your ingredients together and even more tricky ensure that they are stay moist. Over the years, I have learned a few tricks. You do not always need an egg replacer to hold things together, applesauce and mashed bananas are a great tool too! Getting creative is half the fun.

This bread is spot on. I’ve combined simple, healthy and complementing ingredients which allow individual  flavors to stand out. I love the subtle sweetness of the dates with the tangy lemon zest. The nutty Erbology Sweet Almond Oil adds protein as well as an earthy flavour. The almond milk makes the bread rich and adds some density.

The loaf is ready when the outside is slightly golden but the inside is still moist. You’ll be eating this as a breakfast toast and as dessert. Make a few batches to freeze or pass out as gifts!

Ingredients

  • 2 cups spelt flour (for a Gluten-free option, use 2 cups of Gluten-free mix flour)
  • 1 cup coconut sugar
  • 1 tbsp baking powder
  • ½ tsp ground turmeric
  • 2 tsp Erbology Organic Sweet Almond Oil
  • Pinch of salt
  • 1 cup apple sauce
  • 1 tsp lemon zest
  • 1 tsp apple cider vinegar
  • 2 cups sweetened almond milk
  • 3 sliced dates, for garnish
  • 1 tsp crushed almonds, for garnish
 
Typical nutrition per serving
  • Energy (calories) 253 kcal
  • Protein: 8.93g
  • Fat: 3.34g
  • Carbohydrate: 50.35g

Here's how you do it

  1. Preheat the oven to 350°F (175°C), and grease and flour a 4x8-inch loaf pan.
  2. In a large bowl, combine all the dried ingredients: flour, coconut sugar, baking powder, turmeric and salt. Give it a good stir.
  3. Now it’s time to add the wet ingredients: apple sauce, lemon zest, apple cider vinegar, and almond milk. If your flour absorbs too much liquid, add some extra milk.
  4. Pour the batter into your prepared loaf pan and garnish with dates and almonds. Bake for 20-30 minutes at 350°F (175°C), or until a tester inserted into the center comes out clean.
  5. Remove from oven and let cool in the pan for a few minutes. Then remove the bread from the pan and let cool completely before serving. Slice, serve and enjoy!
 

Tags

  • Baking
  • Bread
  • Dessert
  • Party food ideas
  • Snacks
  • Vegan

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