A few weeks ago, my husband Cory and I went out to Rocky Mountain House to paint the deck at our rental property. Side note for anyone that has been following our house saga, the next week we received and accepted an offer on the house! My days of lentils are almost over! Who am I kidding…I love lentils, but I am looking forward to getting back to a balanced diet and a broader range of fresh organic veggies.
Now, we lived at that house for 6 years and have been renting it out for almost 2. On the side of the house we have an apple tree that has maybe produced 20-30 apples every other year. It was so exciting to pull up and see hundreds of apples this year! So many apples that the bows were almost breaking. During one of our painting breaks we filled up a giant bag full and I started dreaming of all the wonderful things I would bake.
First up I decided to create an Apple Cinnamon Banana Bread. It is gluten free and made with coconut flour, my favorite kind of flour to use for sweet breads. It is inspired by a recipe for Banana Bread by The Comfy Belly that we make on a regular basis (with the addition of zucchini). You can find that recipe by clicking HERE.
2 cups of apples, cored and chopped
1 banana, mashed
1 and 1/2 tsp of cinnamon
3/4 tsp baking soda
1/2 tsp salt
1 Tbsp of vanilla extract
1/4 tsp of honey (melted on stovetop for easier mixing)
1/3 cup of coconut flour
1 Tbsp of coconut palm sugar
2 Tbsp butter
1/2 tsp of vanilla extract
1. Preheat oven to 350F
2. Core your apples and place in the food processor. Blend long enough so that they are in small chunks but not pureed. Add to large mixing bowl.
3. Add 1 mashed banana, your cinnamon, baking soda and eggs to the mixing bowl and mix well.
4. Add in salt, vanilla, melted honey and coconut flour. Stir well and allow to sit for 5 minutes.
5. Line a loaf pan with parchment paper and empty the contents of your bowl into the pan.
6. Bake at 350F for 40 minutes.
7. While you are waiting, prepare the optional glaze by mashing your butter with coconut sugar and vanilla extract.
8. Remove the bread after 40 minutes and spread glaze on top.
9. Cook for another 15 minutes.
10. Remove and allow to cool before cutting.
First of all my house smelled amazing during this whole process. Like the best apple cinnamon candle without all the toxins lol! The bread itself was delicious and moist and was gone the same afternoon. This was the first time I have ever made a glaze with coconut sugar and it is was a nice touch. The glaze itself is quite thin and just enough to give it a little extra flavor, but if you like a sweeter bread you can double that portion of the recipe. Coconut Palm Sugar makes for a nice alternative to brown sugar in recipes that usually call for it (like glazes) and it is much lower on the glycemic index.
Now I still have about 10 lbs of apples left. Going to work on some apple crumble muffins and attempt my first pie! What are your favorite things to bake with apples? I would love to hear in the comments below:)
Jennifer Rimes CHN
Post originally published Sept 2015