APPLES!!! I love them. I eat one everyday. I suppose I give truth to the saying, “an apple a day keeps the doctor away”. Well, I don’t want to jinx myself because my baby is sick with a chest cold and I’m doing everything I can to not get sick. Other than letting him sneeze in my mouth. Cause that is just awesome. I feel it brings our attachment closer. Gross. Sometimes being a parent is really unglamorous. Actually, the majority of the time it is.
Back to apples! We went to the UBC Apple Festival this weekend, and it was so lovely. They had so many different types of apples that I have never heard of. On top of that, they last up to 6 months in your fridge?! Say what?! I had no idea. So, I have plans for these apples. So many plans and this loaf is just the start.
I love baked goods. I have a serious love affair with them but I have to limit my intake because I am that person who will eat the whole loaf. In one sitting. Which is about an hour. NO JOKE. I freeze half of my baked goods all the time (that does not really stop me, because every baked good tastes good frozen). But I love to have them as a snack in the mid morning with a steamed cup of vanilla almond milk.
Here is the thing, when I began the Paleo lifestyle, I went nut crazy. I gained 7 pounds in 2 weeks. Ugh. The transition is hard, you get carb flu, cravings and you have to retrain your brain to eat more fat, protein and nutrient dense food to keep you full. After the first 3-4 four months, I got the hang of it. I only eat nuts once a day and it is in the form of nut butter in my smoothies, or on my muffins. How does this relate?? Well, I do not bake with almond flour or any other type of nut flour. As a special treat, I sometimes make nut based baked goods and count them as my nut intake, but I think they are too good and too easy to eat a lot of them. So I stay away.
This is a really nice and light loaf that is nut free, grain free and Paleo. Substitute coconut oil for the butter to make it non dairy. It is not too sweet and perfect for a mid day snack. Also, full of in season apples!! Enjoy!
Apple Bomb Seed Bread
1 large apple, quartered and diced
1 tbsp of butter
½ tsp of cinnamon
½ cup of tapioca flour
½ cup of coconut flour
1 tsp of baking soda
1 tsp of cinnamon
½ tsp of cardomon
½ cup of coconut oil
½ cup of coconut sugar
1 tsp of vanilla extract
½ cup of applesauce
¼ cup of pumpkin seeds
1 tbsp of chia seeds
¼ cup of cooked apples
2 tbsp of butter, softened
¼ cup of cooked apples
1 tbsp of pumpkin seeds
½ tsp of chia seeds
Melt the butter in a pan over medium low heat. Add the diced apples and cinnamon. Sautee the apples until they are cooked, stirring occasionally. About 15 minutes, while waiting, make the batter.
Preheat the oven to 350 degrees. Grease a standard loaf pan and line with parchment paper at the bottom.
In a small bowl, combine the flours, baking soda and spices.
In another bowl, mix the coconut oil and coconut sugar together. Add one egg at a time, making sure it is mixed well before adding the others. Then add the applesauce and vanilla extract, stir well.
Add the dry mix and using an electric mixer, on low speed, mix the wet and dry ingredients until there are not more lumps.
Fold in the chia seeds, pumpkin seeds and apples.
Pour the batter into the pan.
Combine the tipping ingredients.
Using a spoon, make a small well in the middle of the loaf. Spread the topping in the well.
Bake for 55 minutes, or until a toothpick comes out clean.
You know what comes next. NOM that for breakfast, snack or dessert…maybe with ice cream??