Flourless Apple Loaf

Today we're making a gluten free apple loaf made with almond and tapioca flours, grated apple, spices and a taste of maple syrup.

No ratings yet

Print Pin

Course: Snack

Cuisine: American

Keyword: gluten free, healthy snacks

Prep Time: 10

Cook Time: 35

Total Time: 45

Servings:

Calories: 193kcal

Author: Dr. Stephanie Gray ~www.drstephanieskitchen.ca

Equipment

Oven
1 9x5 loaf pan
parchment paper
1 large mixing bowl
1 wooden spoon
measuring cups and spoons

Ingredients

2.5 cups almond flour
0.25 cup tapioca flour
1 tsp baking powder
1/2 tsp baking soda
1 tsp cinnamon
1/2 tsp ground nutmeg
3 eggs
3 tbsp maple syrup
2 cups grated apple with peel left on

Instructions

Preheat the oven to 350 F. Line loaf pan with parchment paper.
In a large mixing bowl, add dry ingredients. Mix together.
Create a well in the middle of the dry ingredients.
Add eggs maple syrup and vanilla in the well. Mix using a wooden spoon. Will be dry at first but keep mixing until it doesn't look dry anymore.
Add grated apple, 1 cup at a time. Use wooden spoon to mix in.
Pour mixture into prepared loaf pan.
Bake for about 35 minutes. Top should look golden brown.

Notes

Any type of apple will work. I used 3 small organic ambrosia apples. Be sure to wash your apples well as we are leaving the peel on.

Substitute arrowroot powder or coconut flour for tapioca flour. These gluten free flours helps us to get a fluffy loaf which can be difficult to achieve when baking with gluten free ingredients.

Substitute monk fruit sweetener for maple syrup for a sugar free loaf.

Store bread in an airtight glass container or ziplock bag. It is ok on the counter for a couple days but after that it should be refrigerated. Must be eaten within 5 days.

This bread freeze well. I will slice bread before freezing making it easy to eat a piece or two on demand.

Nutrition