Updated: Oct 5
Giving apples their moment.
I have been wanting to make marble bread and apple bread. So what did I do? I put them together. This is definitely the best of both worlds. Spongey apple bread with a layer of chocolate goodness. The pecan crunch ties it all together.
I will most definitely be making this into pancake, muffin and everything form. I am even more inspired to go apple picking now.
I rarely think to bite into an apple on its own. There's something so comforting about stewed or baked apples. This process also makes them easier to digest. By heating the apples, some of the fiber breaks down. Through peeling them, they become even more digestable!
1 flax egg (1 Tbsp ground flax, 3 Tbsp water)
1 cup unsweetened applesauce
1 tsp vanilla extract
2 Tbsp oat milk (plus a splash for when you divide the mix)
2 Tbsp maple syrup
1 1/2 cup gluten-free flour
1 tsp cinnamon
Shake of nutmeg
1 tsp baking soda
1 tsp baking powder
1 medium - large apple
1/4 cup cacao powder
Pecans for topping
coconut or avocado oil for the dish
Preheat oven to 350°F.
Make flax egg and set aside until it thickens.
Peel and chop the apple.
In one bowl, combine apple sauce, vanilla, oat milk and maple syrup.
In another bowl, combine the flour, baking soda, baking powder, cinnamon and nutmeg.
Pour wet mixture into dry mix. Stir until well incorporated
Separate this back into two bowls with even amounts of mix
In one bowl, add cacao and another splash of oat milk to mix. In the other bowl, fold in apples.
Prepare a baking dish with oil or parchment paper. Pour in some of the chocolate mixture, followed by the apple mix and then. more of the chocolate. Top with chopped pecans.
Bake for 40-45 minutes or until slightly golden with a clean toothpick.