Apples are being stored in the fruit bowl on my kitchen table. They’re being stored in my kid’s jack-o-lanterns. A bag spilled in the backseat of my car. I thought I got them all, but there are about a half dozen rolling around back there as well.
My three year old will be taking apple slices to school for snack for the next….well, however long it takes for me to use up all of those apples.
Luckily for me, there area lot of apple recipes out there.
As much as I love biting into a fresh crispy apple, I also love apple bread.
My version of apple bread is easy to make and is loaded with nutrients and has a low glycemic index as I use coconut palm sugar in lieu of granulated. Sweet, but not too sweet. Moist and light. This easy apple bread recipe is the answer to an abundance of apples.
Here's what you'll need:
3 cups flour
1 tablespoon chia
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon sea salt
3 teaspoons cinnamon
1 teaspoon nutmeg
1/4 teaspoon cloves
1 cup coconut palm sugar
1 cup light brown sugar
3 large eggs
1 cup extra virgin olive oil
1 tablespoon vanilla extract
2 cups diced apples (approx 4 apples)
1 cup pecans (whole or chopped to taste)
Here's what to do:
Preheat your oven to 350 degrees.
In a small mixing bowl, combine your wet ingredients and blend well. Add your wet ingredients to your dry ingredients along with your apples and pecans.
Grease two baking loaves, or a baking loaf and a small cake tin (scroll down to see what I mean).
Cook for about 40 minutes, or until your bread his risen, golden and brown and a toothpick inserted comes out clean.
Enjoy as a simple sliced loaf.