This week we are sharing an absolutely delicious recipe that was inspired by the amazing apple tree outside of my apartment and an awesome recipe by Nutrition Stripped…she also shares amazing plant based recipes!
Colorado has been hit with an ‘arctic blast’ this week, so our abundance of free apples may be coming to an end, but luckily we were able to make this recipe many times over the past 2 weeks with fresh apples straight from the vine!
Not only does this recipe use seasonal and local ingredients, but it is also a very warming and grounding food which is important in this cold weather that we are being hit with. It truly makes the perfect breakfast with a cup of warm tea and a slather of grass-fed butter or coconut oil. It also pairs amazingly with pumpkin caramel sauce for a sweeter touch.
- 5 small apples
- 2 large pasture raised eggs
- 2 tablespoons coconut oil
- 2 tablespoon maple syrup
- 1 cup rolled oats, ground into a fine flour
- 1 cup raw almonds, ground into a fine flour
- ½ cup brown rice flour
- 1 inch fresh ginger root, peeled
- 1 teaspoon vanilla extract (or fresh vanilla)
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- Preheat oven to 375.
- Blend oats into a fine powder/flour.
- Blend almonds into a fine powder/flour.
- Combine almond flour, oat flour, brown rice flour, cinnamon, baking soda, and baking powder.
- Blend apples, ginger, eggs, maple syrup, vanilla extract and melted coconut oil together.
- Combine wet and dry ingredients.
- Pour into a well oiled bread pan (mine was a 9 inch pan)- you could also use parchment paper.
- Place thin slices of apple into the bread for decor and moistness (optional).
- Bake at 375 for 35-50 minutes, checking the bread until a knife comes out of the center cleanly.
- Slice and Enjoy!!
**To reheat this bread, slice and heat in a pan…absolutely delicious!