This breakfast loaf is moist, sweet and delicious. Served it up toasted and warm with a smattering of butter and a side of thick yoghurt or ricotta.
Servings: 4
Ingredients
- 3 apples peeled, cored and quartered
- 2 tsp baking powder
- ½ tsp salt
- ¼ cup butter softened
- ¼ cup rapadura sugar
- 3 eggs
- 1 tsp vanilla bean powder
- 1 tsp ground cinnamon
- 2 cups almond meal
- 1 cup raspberries
Instructions
- Preheat oven to 175°C and butter a loaf tin and line with baking paper.
- I used my Thermomix for this recipe and just popped the apple in for 1 second on speed 5 in order to grate the apple. You can do the same with a food processor or just use a manual grater.
- I then added in the baking powder, salt, eggs, butter, vanilla, sugar and cinnamon and blended on reverse speed, 10 seconds, speed 3. Or you can pop all the ingredients in the food processor or into a bowl and stir until well combined.
- Add the almond meal and mix on reverse speed for 10 seconds on speed 4 or pop into food processor or bowl and mix until just combined.
- Gently stir through the raspberries.
- Pop the batter into the loaf tin and into the oven for 45 - 55 minutes. Check at 25 minutes and rotate.
- Allow to cool for an hour in the tin before serving.
Notes
This loaf is very moist so is best served toasted (I use the grill option in the oven) and is delicious served with a lashing of butter, thick yoghurt or ricotta and some extra berries.
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About the Author: Brenda Janschek
Brenda Janschek is an integrative health coach, nutrition and lifestyle blogger, recipe creator, passionate advocate for women’s and children’s health and a busy mum of two.
Through her writing, coaching, nutrition presentations, popular health-based online programs and recipe eBooks, she helps busy mums develop and implement simple healthy nutrition and lifestyle habits than can be implemented into everyday life.
