How can it be fall without a lovely apple recipe? A warm cinnamon-apple bread seemed like just the way to kick off the cooler weather. Okay, well it’s not exactly cooling off here in Colorado yet, but a girl can pretend, right?! Has it cooled off where you live yet?
This is such an easy and delicious apple bread recipe. It’s completely paleo and easily made vegan/AIP. What is your favorite apple or fall recipe? Let me know! And let me know if there are any favorite fall recipes you’d like me to try and make paleo/AIP or healthified
Paleo Cinnamon-Apple Loaf
Makes 1 loaf
-1 cup diced apple (about 1 medium apple)
-2/3 cup Tigernut flour
-1/2 cup Cassava flour
-1/4 cup Coconut flour
-1 tsp. cinnamon
-1/2 tsp. baking soda
-1/4 tsp salt
-3 tbs. coconut oil
-1/4 cup full fat coconut milk
-1/4 cup applesauce
-1 egg (I used Bob’s Red Mill vegan egg substitute. You can try gelatin egg for AIP substitute)
-1 tsp. vanilla extract
-1/4 cup maple syrup
-1 tsp. apple cider vinegar
Preheat oven to 350F.
Sauté diced apple over medium heat with 1 tbs. of water until soft, about 10 minutes.
While the apple is cooking, you can whisk the dry ingredients together in a small bowl.
Blend all the wet ingredients except the apple cider vinegar together in a large bowl. Once the wet ingredients are well blended, stir in the apple cider vinegar.
Now add the dry ingredients to the wet and mix well to combine. Fold in the softened apple until evenly distributed throughout the batter.
Pour the batter into a loaf pan (I always line mine with parchment paper to make things easier) and spread it evenly.
Bake for 35-38 minutes, until golden brown and a toothpick comes out clean.
Let cool for 10 minutes in the pan before transferring to a rack to finish cooling. Make sure it has cooled completely before cutting or it will fall apart.
I love to serve this with more sautéd apple on top and a drizzle of coconut cream!