The following recipe was developed after an annual apple-picking day with my family. While I know how to store apples in the appropriate way, I had so many I needed to start putting them to use asap! I typically store apples in a “stasher” plastic bag with a damp paper towel and they stay fresh for almost 2 months. Apples are also on the dirty dozen list so ideally, you want to buy them organic or pick them from a farmer who doesn’t spray. This is actually a challenge where I live. Apples on average are sprayed with 4.4 pesticides according to the EWG website.
This Gluten-free Apple Cinnamon Bread was a huge hit in my house and can definitely double as a dessert simply by turning the word bread into “cake”. I also made a version where it was less sweet by cutting the coconut sugar in half and I still thought it was great. My next try will be to replace the coconut sugar with monk fruit for a lower glycemic version
GF Apple Cinnamon Bread Ingredients
Apples are such a great fall staple and are packed with the following health-promoting assets:
- approximately 5 g of fiber per serving
- 10% of your daily vitamin C
- good source of vitamin E, B1, and B6
- contain pectin, a type of fiber that acts as a prebiotic which feeds your gut microbiota (good guy gut bugs!)
- good source of the antioxidant quercetin which may help with oxidative cell damage
So, while I LOVE a good fall apple, I typically do try to pair it with some source of fat/protein to provide some stabilization of blood sugar levels and satiety. I find eating an apple solo creates a bit of a surge in blood sugar levels. The resulting insulin spike inevitably makes me hungry an hour to 90 minutes later. That’s why I decided to use paleo flour vs a 1-to-1 gluten-free replacement or some other simple carb flour such as oat flour.
My Gluten-Free Apple Cinnamon Bread topped with Nut Butter & Granola
As I mentioned, this bread is so tasty and a great breakfast or snack. I’ve also found it is loved by kids as well as adults. Again, I find topping it with some nut butter or ghee makes it less likely to spike glucose and keeps me full quite a bit longer. I like to store it in the refrigerator and then toast it when I am ready to eat a slice or two. It will stay good for approximately 5 days in the refrigerator.
I hope you enjoy this recipe all fall long, but don’t worry if you “fall” in love with it so much that you find yourself eating it all year long!
Cheers to your health! XDeeDee
Ingredients
- 2 apples I used Cameo variety
- 2 cups paleo baking flour I used Bobs Red Mill
- 2 tsp baking powder
- 3/4 tsp sea salt
- 3/4 tsp cinnamon
- 1/2 cup coconut sugar
- 1 cup unsweetened almond milk
- 1 egg
- 3 tbsp coconut oil melted
- 2 tsp vanilla extract
Instructions
- Preheat oven to 350 degrees.
- Line a bread pan with parchment paper.
- Mix together all dry ingredients.
- Add in wet ingredients and mix well. Fold in apples.
- Pour into 9X5 lined bread pan.
- Bake approximately 50 minutes or until toothpick comes out clean.
Nutrition
