Healthy Apple Quick Bread
Servings: 8
Ingredients
- 2 eggs
- ¼ cup coconut sugar
- 2 tsp vanilla extract
- 1 tsp molasses
- ½ cup butter melted
- 1 cup full fat coconut yogurt or whole yogurt
- ½ cup full fat coconut milk or whole milk
- ¾ cup Namaste Gluten Free Flour Blend
- ¾ cup almond flour
- ¾ cup buckwheat flour
- ¼ cup flax seed meal
- 3 tsp cinnamon
- ¼ tsp nutmeg
- 2 tsp aluminum free baking powder
- 1 tsp baking soda
- ¼ tsp sea salt
- 2 medium apples coarsely chopped (I just cored the apples and pulsed them in my food processor. You’ll want 2 heaping cups of chopped apples.)
Instructions
- Preheat the oven to 350 degrees and butter a standard sized loaf pan (8.5"x4.5").
- Blend the eggs, coconut sugar, vanilla extract, and molasses until frothy, about 1 minute. Then, add the melted butter and blend until smooth.
- Add the yogurt and milk and blend until creamy.
- Add the Namaste flour, almond flour, buckwheat flour, flax seed meal, cinnamon, nutmeg, baking powder, baking soda, and sea salt, and blend until combined. The batter is thick. Do not add more liquid because the apples will give the batter enough moisture.
- Fold in the chopped apples.
- Scoop the batter into your prepared loaf pan, smooth out the top, and bake at 350 degrees for 50 minutes to 1 hour, until a toothpick inserted in the center comes out clean and the top is golden brown. Let the apple bread cool for 15 minutes before turning out onto a cooling rack to cool completely.
- Serve with a smear of butter and breakfast protein sides such as eggs and/or breakfast meat. Leftover slices of apple bread can be stored in the refrigerator for up to 3 days and warmed through in the oven or toaster for eating. Or, you can freeze the slices of apple bread for another time.
Notes
- We have so many varieties of apples available at different times of the fall season, and I have used them all in this apple bread! Use what you have and what is in season!