Imagine that once a week, a co-worker enters your office and drops off a baggie of paleo baked goods. First Paleo cherry cupcakes, then chocolate chia coconut cookies, chocolate cake, ginger snaps and more I probably forgot.
You eat them immediately.
“What do you think?” your co-worker asks later in the day.
“Delicious!” you exclaim. Because they always are.
Then you and your co-worker discuss the nuances of the recipe and she concludes there is a slight tweak to the proportions that she wants to try next weekend.
And the next week, there’s another batch to try, until you both agree the recipe is pretty much perfectly suited to your shared tastes.
Yes, this is the extremely fortunate situation that I have found myself in with my friend and co-worker, L.B. Ever since she started experimenting with paleo baking last winter, I’ve been a very lucky girl who gets to sample an abundance of treats made without grains, dairy or refined sugar. She has other willing samplers but I try hard to be her favorite.
Even more fortunately, L.B. and I share the same taste in baked goods. We like them slightly dense, not too sweet and with lots of chunks. The more she likes a recipe, the most I usually like it too.
Lately, L.B. has been experimenting with paleo breads. In the past month, I’ve tried zucchini bread, banana bread and, just last week, apple bread.
I thought she really nailed the apple bread. I loved the texture and that it uses 4-5 apples, meaning there’s more nutrients in each slice. I’m excited that she gave me the recipe and let me share it here on the blog.
P.S. I had a few requests last week to make my recipes easily formatted for printing. So far, I have not found a way to do this that works with WordPress.com, the free blogging platform that I currently use. Most printable recipe options seem to work on Blogger or the paid platform, WordPress.org. I’ll keep looking and please feel free to contact me with any ideas or information you may have on this challenge.
Perfectly Chunky and Not-to-Sweet Apple Bread
Almond meal, 2 cups
Arrowroot or tapioca flour, ½ cup
Coconut flour, ½ cup
Baking powder, 1.5 tablespoons
Cinnamon, ½ teaspoon
Salt, 1 teaspoon
Coconut oil, ¼ cup
Honey, ¼ cup
Vanilla, 1 teaspoon
Apples, 4-5, diced well
- Mix together all dry ingredients (almond meal, arrowroot, coconut flour, baking powder, cinnamon and salt.)
- Blend together eggs, coconut oil, honey and vanilla.
- Mix liquid ingredients into dry ingredients. Add apples and stir together. The batter will seem sort of thick and very full of apples. That’s good.
- Pour mixture into bread pan lined with parchment paper (or greased with coconut oil.)
- Bake at 350 degrees until knife or toothpick inserted into bread comes out clean, about 45 minutes to an hour.