Gluten-Free Vegan Apple Bread

This Gluten-Free Vegan Apple Bread is fruity and fragrant, super easy to make and perfect for sharing!

Gluten-Free Vegan Apple Bread

Ingredients

For the apples:

• 3 apples , cored, peeled and diced (about 700g/25oz in total)
• 1 teaspoon (1 tablespoon) coconut oil
• 3 tablespoons coconut sugar
• 1 teaspoon ground cinnamon
• Pinch salt to taste

For the bread:

• 60 g (1/4 cup) coconut oil (or sub olive or vegetable oil)
• 200 ml (4/5 cup) unsweetened almond milk (or any other plant-based milk)
• 1 tablespoon apple cider vinegar *(ensure gluten-free if necessary)
• 6 tablespoons maple syrup (or sub any other sweetener)
• 1 teaspoon vanilla extract
• 150 g (1 1/4 cup) ground almonds (almond meal) **
• 150 g (1 1/4 cup) gluten-free flour blend (or sub plain flour if not gluten-free)
• 2 heaped teaspoons baking powder (ensure gluten-free if necessary)
• 1/4 teaspoon bicarbonate of soda (baking soda)

Instructions

For the apples:

• Place the apples, coconut oil, coconut sugar, cinnamon and salt in a pan with a lid
• Leave to cook on a low heat, stirring occasionally, for about 10 minutes until slightly softened - doesn’t matter if not completely cooked

For the bread:

• Preheat oven to 180 degrees Celsius (350 degrees Fahrenheit)
• Place the coconut oil in a large bowl and melt over a saucepan of boiling water or in the microwave (skip this step if using any other oil)
• Once melted, add the milk to the same bowl along with the vinegar, maple syrup, vanilla and ground almonds
• Sift in the flour, baking powder and bicarbonate of soda
• Mix well, adding a tiny splash more milk if it’s looking too dry
• Transfer half of the mixture to a loaf tin (I used a one-pound loaf tin) lined with greased baking paper
• Now carefully place the cooked apple mixture on top of the bread mixture in the loaf tin - make sure to leave a little gap around the edges so that the apples don't spill out of the bread
• Transfer the remaining half of the bread mixture into the loaf tin, making sure the apples are completely covered
• Use a chopstick or a skewer to swirl through the batter to create a marbled effect - start at one side and insert the chopstick or skewer all the way through to the bottom. Move it up and down in a zigzag shape until you get to the other side of the loaf tin 
• Bake in the oven for around 45 minutes, until risen and an inserted skewer comes out clean
• Leave to cool on a wire rack before slicing
• Keeps well in the fridge for up to a few days

Notes

*The acidic vinegar is essential for reacting with the alkali bicarbonate of soda to produce a fluffy batter. You can alternatively use lemon juice.

**You can alternatively use almond flour.

Make sure to wait until it has cooled down completely before packing away to store, otherwise the trapped moisture in the bread will condense and it will become soggy. It's delicious reheated in the toaster. 

https://www.rhiansrecipes.com/gluten-free-vegan-apple-bread/