You know you’re getting old when you get excited over a silicone loaf ‘tin’ for 3 quid in Aldi. Or at least when you’re obsessive about baking *sighs*. Well, I thought I may as well put it to good use and try out a loaf with a decorative layer of fruit when it’s turned upside down after baking, so I went with an apple, cinnamon and almond combination in celebration of officially moving into autumn. With family coming over to Manchester tomorrow, which will include the tradition of tea and cake, this was the perfect opportunity to try out another clean eating, gluten-free #IndulgingInnocently creation.
- 1 cup coconut flour
- ½ cup ground almonds
- 2 eggs, beaten
- 1 tbsp baking powder
- 1 tsp cinnamon, 1 of mixed spice
- 1 tsp almond extract
- ½ can of cooked apples (unsweetened)
- A few spoonfuls of nut or hemp milk
- ⅓ or ½ cup natural sweetener
- 1 apple
- Preheat oven to 190 degrees C, grease your silicone loaf tin.
- Put the apples in a blender and process until smooth. Put all of the dry ingredients in a bowl, then add the pureed apples along with the eggs and enough milk to make a smooth ‘batter’.
- Slice the apple thinly and cover the base of your loaf tin, then pour over the mixture, smoothing it out at the top so it’s even. Bake for about 25-30 minutes until golden and a skewer comes out clean.
- Leave to cool for a bit then turn out onto a plate. I decorated mine with walnut pieces and a cheeky drizzle of the amazing product that is Sweet Freedom for a natural glaze. Now tuck in!