Description
If you love all things apples, this dessert is worth the effort! Fold in some homemade chunky applesauce into the gluten-free, vegan quick bread mixture, top it with an apple crisp crumble and decorate this treat with a drizzle of sweet maple and vanilla goodness!
Ingredients
Bread Wet Ingredients:
- 1 heaping cup chunky applesauce (+ 1/4 cup for crumble topping)
- 1/4 cup vegan butter, softened or melted
- 1/4 cup golden flaxseed meal (22g)
- 1/4 cup plant milk****
- 1 teaspoon vanilla extract (or 1/4 teaspoon pure vanilla bean powder)
Bread Dry Ingredients:
- 1/2 cup GF oat flour (40g)*
- 1/2 cup light buckwheat flour (65g)*
- 1/2 cup sorghum flour (65g)*
- 1/2 cup coconut palm sugar** (65-75g)
- 1 tablespoon GF baking powder*** (12g)
- 2 teaspoons ground cinnamon
- 1/4 teaspoon nutmeg
- 1/4 teaspoon sea salt
- 1/2 cup GF quick-cooking oats (45g)*
Crumble Topping:
- 1/4 cup chunky applesauce
- 1/4 cup GF quick-cooking oats (23g)
- 1 tablespoon maple syrup
- 1 tablespoon coconut palm sugar
- 1/2 teaspoon ground cinnamon
- 1/8 teaspoon sea salt
- 1/8 teaspoon pure vanilla bean powder (or 1/2 teaspoon vanilla extract)
Quick Maple Drizzle (optional):
- 1 teaspoon maple syrup
1/2 cup organic powdered sugar - 1/8 teaspoon pure vanilla bean powder (or ground cinnamon)
- 1 teaspoon water (only if you need it to thin out your mixture)
The Maple Cream recipe would also make a tasty sweet 1-ingredient drizzle.
Instructions
If you don’t have any homemade chunky style applesauce, take 20 minutes to make some because it will be so worth it!
Before you begin, watch this short video to show you how to make this recipe.
Step 1:
Once you’re ready to make the bread, preheat the oven to 350° F. Line a bread pan with unbleached parchment paper.
Step 2:
To a large mixing bowl, combine the vegan butter, coconut sugar, flaxseed meal, chunky applesauce, plant milk and mix until well combined. To this same bowl, place a sifter overtop the edge of the bowl and sift through the dry ingredients. Adding the quick-cooking oats last, you don’t need to sift them. Mix until all the dry ingredients are well incorporated. The final mixture will be thick and that’s ok! Transfer the bread mixture to your parchment-lined bread pan. The bread pan I used was 7.5-in x 3.5-in x 2.5-in high.
Step 3:
Prepare the crumble topping by combining and mixing the crumble ingredients. Add the crumble over the top of the bread mixture, gently spread it without packing it. Bake for 40 minutes.*****
Step 4:
Remove from oven, cool in the pan for 10 minutes then transfer to a wire rack to cool. Once cooled, drizzle with some quick maple glaze, if you wish. Or decorate before serving. Best enjoyed on the same day! Leftovers are better warmed up.
Notes
*Gluten-free flour substitutes. I haven’t tested this recipe with other GF flour alternatives. If you can’t consume oats, consider combining 1-1/2 cups of light/protein flours (at least 2 of the following: brown rice, sorghum, buckwheat, almond meal (if not allergic) with 1/4 cup of starch (one or two of the following: arrowroot, potato or tapioca). These ingredient suggestions would replace both the oats and the flours. I did not test this recipe with a 1:1 GF flour mix. For the crumble topping (to replace the GF oats), consider milled seeds or nuts (if not allergic). Almond meal could work well or even using a little sorghum flour to replace the quick oats.
**If you don’t have coconut palm sugar, maple sugar powder, or organic date sugar could make great substitutes.)
***Gluten-free, corn-free, aluminum-free baking powder. Ingredients: tapioca starch, cream of tartar, baking soda.
****If you find your mixture a bit too dry, you could add a touch more plant milk in increments. But remember that the chunky applesauce will also add moisture, so will the crumble topping.
*****If you decide to use a round 8-inch cake pan for baking the apple crisp bread, it should work, but the overall baking time might be a bit less as the mixture won’t be as deep. Try 35 minutes to start, then increase by 5 minutes if necessary.
