Gluten-Free Healthy Apple Cake Bread
It’s Fall in New England and the weather is getting cooler… beach outings in the rear view mirror and looking ahead to cooler days. Sweaters, colorful leaves, apple picking… it’s time to bake all the yummy apple and cinnamon recipes…
There is something wonderfully Fall about apples and cinnamon. The scent of apple pies, apple cider donuts (future post!) apple fritters… cinnamon sticks in hot cider….makes a person want to jump in a pile of leaves and …. Well rake them all up again. 😂
My family has many yearly traditions and one in particular is apple picking at a large apple farm with hayrides to the orchards. They always order apple crisp with ice cream when we go apple picking .. all part of our tradition… calories don’t count if done in the company of hundreds of people on a bright sunshiny day right? (After we have eaten every variety of apple before we get on the hayride back to the farm stand.) We purchase 2 bushels of apples and pass the bags from person to person. Weary and full from all the apples we’ve eaten we just want to lay under a big tree and take a nap. Every year we feel we need more apples… they are so good!! And every year I always forget how many I actually use for my apple pies … so always looking for more ways to use our bounty.
Which brings me to the wonderful recipe I made that has all the goodness of apple crisp desert but can be sliced and packed for breakfast on the go or as an after school healthy snack! You might want to make two… one for now and one for tomorrow morning... soooo good!!!
Ingredients:
1/2 c brown sugar
1 Egg
1/3c vegetable oil (or coconut oil melted and measured)
1/3 c almond milk (or reg)
1 tsp vanilla.
1/2 c greek vanilla yogurt.
Place above in mixer bowl and mix all together. In a separate bowl Add:
2 c gluten free quick oats (NOT instant oatmeal pkgs)
1 tsp baking soda
3/4 tsp baking powder
1 tsp salt
1-1/2 tsp pumpkin spice (or 1 tsp cinnamon, 1/2 tsp each nutmeg, ginger)
1/2 cup raisins (soaked in warm water til soften and drain before adding)
Mix together and slowly add to wet ingredients and mix thoroughly. Pour into parchment paper lined loaf pan.
Peel, core and slice 2 apples into thin slices and lay slices upright on top of oatmeal batter pushing through the batter a little so they are lined up covering the whole pan.
Topping:
1/2 cup gluten free oats,
1/4 c Swerve or coconut sugar
1/4 cup brown sugar
2 tsp tapioca starch, (or corn starch)
1/ 1-1/2 tsp cinnamon,
1/2 tsp salt,
3/4 tsp baking powder,
1/4 cup Earth Balance (or butter).
Mix all together using a fork to make it into a crumbly topping. Put on top of apple slices.
Bake at 350 degrees for 50-60 mins. Check at 50 mins aa oven temperatures vary. Let cool before slicing. Serve warm plain or with ice cream.... YUMMMMMM
Refrigerate left overs or cut into slices and freeze to drop in lunch or breakfast on the go!
Enjoy!! 💜
Adapted from yammiesglutenfreedom.com