Apple and Cinnamon Loaf
I found this recipe in The Healthy Chef cookbook and immediately fell in love with it. It's so easy to make and I always have some pre-sliced in the freezer to pull out when I (or my kids!) feel like having a snack or an alternative breakfast option. You can swap the spelt flour for almond meal to make it gluten free, making it suitable for many dietary needs.
450g red apples, grated
2 tsp baking powder
¼ tsp sea salt
3 free-range eggs
¼ cup cold-pressed olive oil
½ tsp ground cinnamon
1 tsp vanilla bean paste
2 cups wholemeal spelt flour (or replace with 200g almond meal)
Preheat your oven to 180 degrees and line a loaf tin with baking paper on the bottom and sides.
Combine grated apple, baking powder, salt, eggs, oil, cinnamon and vanilla into a bowl and mix well.
Add wholemeal spelt flour and mix lightly. Make sure not to over mix so that the bread does not become too hard.
Spoon the mixture into your loaf tin.
Bake for 1 hour or until cake tester skewer comes out clean. Baking times may vary so check after 45 mins and cover with foil if necessary.
Remove from the tin and allow to cool for 1 hour.
Makes 1 loaf
Adapted from The Healthy Chef