Warming apple, cinnamon and walnut bread

So… It’s Summer in Wales but holy heck I can’t tell.  It’s COLD!! and when the weather gets cold and I’m hanging in rural places I go completely off my smoothies and need to BAKE.  It used to be scones, but I’ve traded up for a healthier alternative.  Check out this delicious apple and cinnamon delight I whipped up the other day.

I borrowed from the wonderful Teresa Cutter who’s recipes always inspire me so much…    and it went a little something like this:

What’s good about it ?
As Teresa says, ‘apples are high in fibre (around 5 g each) they contain both soluble and    insoluble fibre which is great for your digestivesystem.  The soluble fibre is known as         pectin and the beauty of it is that it  has the power to help lower cholesterol, keep your      regular and stabilize blood sugar as well as decrease the appetite and fill you up for    hours. Spelt is an ancient grain that is related to wheat, but has a lower gluten content so   it’s kinder to the digestive system. Spelt is also a good source of protein and has around 20 %  more protein + up to 65 % more amino acids than traditional wheat flours.  A touch of cinnamon has the power to help your body metabolize sugar and reduce insulin levels.’

450 g (3 cups / 15  3/4 oz)  grated red apple – I think I used fuji apple (whatever I could find) – but you can add any other apple you like such as golden delicious.
2 teaspoons baking power
1/4 teaspoon sea salt
3 organic free range eggs (see notes for vegan option )
1/4 cup (60 ml / 2 oz) macadamia nut oil (or your choice of coconut oil, olive oil, butter) – I used coconut oil but I’ve used macadamia in the past and YUM! 
1/2 teaspoon cinnamon – I up-ed this to about 2 (but I lurrrrve cinnamon!)
1 teaspoon vanilla bean paste or extract – I didn’t have any and it still tasted radical!
2 cups (260 g / 9 oz) wholemeal spelt flour  (see notes on gluten free) – NOW, I went gluten free and exchanged this for 2 cups of almond meal and about half a cup of desiccated coconut.

Preheat your oven to 180 C. 356 F.2014-06-25 18.22.11-1 Combine apple, baking powder, salt, eggs, oil, cinnamon and vanilla into a bowl and mix well.  I love using my hands for this to make sure all the ingredients gets around the grated apple. Now it’s important to remember that the sweetness comes from the raw grated apple which produces a lovely wholegrain bread that is only slightly sweet and purely delicious, so don’t be tempted to add any extra sugar.
Add the wholemeal spelt flour (or almond for GF) and mix through lightly.  It’s important not to over-mix so just until it’s combined.
Line a loaf tin with baking paper at the base and the sides. The size I used was: 10 1/2 cm wide and 26 cm long.
Spoon mixture into your loaf tin.  Now at this stage you can choose to bake as is or garnish your bread with sliced apple and a little cinnamon or coconut sugar that will create a lovely caramalised flavour over the top of the apple.
Bake for 1 hour or until skewer inserted comes out clean. Times may vary so check after 45 minutes and cover with foil if necessary.
Remove from the tin and allow to cool for 1 hour before removing from the tin.
Enjoy alone or topped with your choice of the following:
Serves 14

Additional extras:
Fold through  1/2 cup chopped walnuts before baking or scatter on top - YES… walnuts are epic!

Serving suggestions:
1  plain and simple
2 macadamia nut or almond butter
3 deli style ricotta + roasted figs (if you are digging the dairy… or even organic milk kefir could be delish for a little probiotic goodness)  

Nutritional info per serve:
Protein: 3.9 g
Total fat: 5.9 g
Saturated: 1 g
Carbs: 15 g
Sugars: 4 g
Fiber: 2.7 g
kilojoules: 543
Calories: 130


Omit eggs and add 60 ml (1/4 cup / 2   fl oz)  your choice milk (almond, rice, oat, coconut)  + 2 tablespoons of chia seeds will also help. The vegan option is a much denser style of bread so you will not get the volume that’s in the picture which has eggs.

Use 2 cups (200g/ 10  1/2 oz) almond meal / ground almonds in place of the spelt flour – use gluten free baking powder or 1/2 teaspoon bicarb soda + 2 tbsp lemon juice.

ENJOY… and yes… I did cook it whilst wearing a pink hat.

AND… I pretty much ate the whole thing… oops!