A grain free, protein packed speedy bread. Sweet and creamy this is delicious served warm from the oven. Wonderfully moist this will keep in the fridge for a couple of days but can be frozen too. In the Autumn I use a cup of cooked apple to this recipe instead of the fresh apple and apple juice. You can add a handful of raisins or chocolate chips if wished.
Difficulty – Easy
Time – 10 minutes preparation, cooking time 35 mins
Makes 1 small 1lb loaf
What’s good about it?
Apples are a great source of soluble fibre and polyphenols, plant chemicals known for their antioxidant properties and ability to support the growth of beneficial bacteria in the gut.
- Preheat the oven to 180°C, gas mark 4.
- Grease and line a 1lb loaf tin.
- In a food processor, blender or nutri bullet combine the apple, juice and nut butter and pulse until well blended.
- Blend in the remaining ingredients except the raisins if using. Stir in the dried fruit.
- Pour the batter into the tin and bake for 35 minutes or until cooked through.
- Allow to cool in the tin for 5 minutes before turning out. Slice and serve.
Did you Know?
Cinnamon is well known to lower fasting blood glucose levels – even 1/2 to 1tsp can be effective. Ceylon cinnamon, a milder — and pricier — variety of the spice that comes from a tree distinct from but related to cassia and appears to have less of the potentially harmful compounds called coumarin. Instead of using the fresh apple and apple juice switch to 150g apple puree
Makes 1lb loaf – about 8 slices
- 1 apple, peeled, chopped (or use 150g cooked apple and eliminate apple juice)
- 2 tbsp apple juice
- 1tsp baking powder
- 125g / 1 cup nut butter
- 30g xylitol
- 2 eggs
- 1 tbsp vanilla extract
- 2 tablespoons cinnamon
- 1tsp maca powder
- ½ teaspoon sea salt
- optional handful of raisins or other dried fruit