Ingredients
- 2 eggs
- ¼ cup unsweetened applesauce
- ¼ cup maple syrup
- ¼ cup coconut sugar (or brown sugar)
- ¼ cup almond milk (or any kind)
- ½ tsp vanilla
- 1 cup rolled oats
- 1 apple, chopped (skin on or off)
- 1½ cups almond flour
- ½ cup gf flour blend (or all-purpose)*
- 2 tsp baking powder
- 1 tsp cinnamon
- ½ tsp allspice
- pinch salt
Crumble:
- 2 tbsp coconut sugar
- 2 tbsp applesauce
- 2 tbsp pecans (crushed)
- 2 tbsp walnuts (crushed)
- 2 tsp cinnamon
- pinch salt
Instructions
- Pre-heat oven to 350 and grease a loaf pan with coconut oil spray (or any spray/butter/oil).
- In a large bowl, mix eggs, applesauce, maple syrup, coconut sugar, milk, and vanilla. Mix well. Pour in oats, all flours, baking powder, cinnamon, all spice + salt. Stir well to combine. Fold in 3/4 of the chopped apple mixture. Set aside.
- Make the crumble by chopping pecans + walnuts into small pieces and adding to a small bowl with rest of ingredients. Stir to mix.
- Add half of the bread batter to the greased loaf pan and spread evenly. Drizzle half of the crumble mixture on top and roughly spread around. Add the rest of the batter on top and finish with the remainder of the crumble mix, spreading evenly on the top later. Sprinkle the rest of chopped apples on top.
- Bake for 40-50 minutes. I used a glass loaf pan so it took a little longer, about 45 minutes. I suggest checking it after 40 min. Look for a toothpick to come out mostly clean, browning on the edges + slightly cracking on top.
- Let rest for at least 10 minutes before slicing. Will keep on counter covered for 2 days, and then in the fridge for a few more.
Notes
- You can use a gf blend or all-purpose flour. I’m also pretty sure that oat or brown rice flours would swap easily. Have not tested though!
- To reheat, I love to heat a little butter in a pan and then cook a slice on both sides until it’s crisp/warm.