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This quick bread is garnished with fresh apples and loaded with fall seasonings—and it’s vegan and gluten-free in a way you’d never guess. We added a crunchy streusel coating and decadent glaze on top, but still not overly sweet. Pour yourself a cup of steaming tea and enjoy a slice any time of the day.
The gala apples we recommend add a subtle sweetness that melts into the loaf, but if you prefer a crunchy bite, opt for the Granny Smith. The mix of varieties is also a pleasant surprise.
For the bread:
– 6 tablespoons of water –
– 2 tablespoons of ground flaxseed
– 1/4 cup canola oil
– 1/2 cup applesauce
– 1/2 cup of maple syrup
– 3/4 cup unsweetened almond milk
– 1 cup gluten-free one-to-one baking flour, such as Bob’s Red Mill
– 1/2 cup of oat flour 1
– 1/2 teaspoon of baking powder
– 1/2 teaspoon of salt
– 1/2 teaspoon of cinnamon
– 1 cup gala or Granny Smith apples, chopped 1 cup oatmeal
– 1/4 cup walnuts, chopped
For the crumb:
– 1 tablespoon of coconut sugar
– 1 tablespoon of gluten-free baking flour
– 1/2 tablespoon of oats 1/4 teaspoon of cinnamon
– 1/8 teaspoon of salt
– 1 tablespoon of maple syrup
For the icing:
– 1 tablespoon of powdered sugar
– 1 teaspoon of water
1: Preheat the oven to 350 degrees. Grease a 9×5 loaf pan with cooking spray and line it with parchment paper.
2: In a small bowl, mix water and ground flaxseed. Let stand for five minutes or until thickened and egg-like.
3: In a large bowl, mix flax eggs, oil, applesauce, maple syrup, and almond milk with a whisk. Add gluten-free flour, oat flour, baking powder, salt, and cinnamon to bowl and mix until well combined. Gently fold in the apples, oatmeal, and walnuts. Pour the batter into the prepared pan.
4: In a small bowl, begin to crumble: Combine coconut sugar, gluten-free flour, oats, cinnamon, and salt. Drizzle the maple syrup and use your fingers until the texture is a coarse meal. Sprinkle the streusel topping over the loaf.
5: Bake for one hour and fifteen minutes or until a toothpick inserted in the center comes out clean.
6: Remove the pan from the oven. Pull the two long edges of the parchment paper to gently lift the loaf onto a cooling rack. Let it cool completely.
7: Meanwhile, mix the powdered sugar and water. Drizzle over the cooled bread with the help of a spoon.
8: Divide into 14 servings and enjoy a hot cup of tea.