It’s Monday, and while I want to just crawl back into bed after working this weekend (I’m a nurse, so weekends are pretty much irrelevant), I’m so happy that I took time this weekend to make something yummy, filling, and nutritious so that when I need a snack or something to make my heart happy, it’s right in the fridge! Apple season may be long over, but I found myself with some apples that were just not fresh enough to eat, but great for baking. That’s why we have this delicious loaf!
Preheat the oven to 425
- 2 cups quinoa flour
- ¾ cup coconut sugar
- 1 cup of pecans
- 1/4 cup cinnamon
- 1 tbsp nutmeg
- 1 tsp ginger
- 1 tsp baking soda
- 1 tsp baking powder (must be gluten free)
- 1 tbsp Himalayan Pink Salt
- 2 flax eggs
- 2tbsp vanilla extract
- 1 tbsp maple syrup
- 1 tbsp of lemon juice
- 3/4 cup melted and then cooled coconut oil
- 1 cup of unsweetened almond milk mixed with 1 and ½ tbsps of apple cider vinegar
- 1/2 cup of finely chopped apples
Spray loaf pan with coconut oil. First, take your apple cider vinegar and mix with almond milk. Let that sit for 10 minutes (it gives the loaf a buttery like flavor). Then, do the flax eggs (mix flax seeds with water according to the instructions).
Peel and chop apples, pour maple syrup and lemon juice over chopped apples. Mix, and let sit while prepping the rest of the loaf. Get the rest of the dry ingredients together and sift. Mix the wet ingredients together. Pour wet into dry, and blend for about 2 minutes until a buttery texture is obtained. (MMMM).
Let cook 25-30 minutes, or until golden brown on the outside. Use a toothpick about 1/2 way through to see how wet the texture is.
Let cool for 5-10 minutes. Enjoy!
Let me know if you try by using the hashtag #beettherainbow. Please comment below!
Live out your rainbow!