Paleo Apple Bread with Caramel Maple Glaze

• Vegetarian
• Gluten free

• Produce

  • 2 tbsp 1 cup diced apple
  • 3 Medjool dates

• Refrigerated

  • 1/2 cup Almond milk
  • 4 Eggs, large

• Canned Goods

  • 1/8 cup Applesauce
  • 1/2 cup Coconut cream

• Condiments

  • 3 tbsp Maple syrup, pure

• Baking & Spices

  • 1/2 cup Almond flour
  • 2 tsp Arrowroot powder
  • 1 1/2 tsp Baking powder
  • 1 tsp Cinnamon
  • 1/2 cup Coconut flour
  • 1/2 tsp Nutmeg
  • 1/4 tsp Salt
  • 1 tsp Vanilla extract

• Oils & Vinegars

  • 1 tbsp Coconut oil

• Liquids

  • 1 cup Water

Found on physicalkitchness.com

Description

Ingredients

• ½ cup almond flour
• ½ cup coconut flour
• 1½ teaspoons baking powder
• ¼ teaspoon salt
• 1 teaspoon cinnamon
• ½ teaspoon nutmeg
• 1 teaspoon vanilla extract
• ½ cup almond milk
• 2 tablespoons pure maple syrup
• ⅛ cup applesauce
• 4 large eggs
• 1 tablespoon coconut oil, melted
• 1 cup diced apple + 2 tablespoons
• 3 medjool dates
• 1 cup water
• ½ cup coconut cream (or the thick sediment at the top of full-fat canned coconut milk)
• 1 tablespoon pure maple syrup
• 2 teaspoons arrowroot powder

Directions

• Preheat oven to 350 degrees
• In a small bowl, combine all the dry ingredients. Set aside
• In a separate bowl, combine the vanilla extract, almond milk, maple syrup, applesauce, and eggs
• Add the dry ingredients and beat on medium speed until well combined. Add the melted coconut oil
• Fold in the diced apple to the mixture
• Pour into a well-greased loaf pan and place into the oven
• Let bake for 45-50 minutes, or until the center is set and outside is slightly golden
• As the bread is baking, remove the pits from the dates and place into a small pot or saucepan with one cup of water
• Bring the water to a boil in order for the dates to soften - this will take just a few minutes
• Drain the water and place the dates in a small food processor or blender
• Add the coconut cream and maple syrup. Blend until well combined
• Pour the mixture back into a small pot or saucepan and heat over medium heat until the mixture starts to simmer
• Remove from heat and add the arrowroot powder. Whisk well to combine
• Refrigerate at least 30 minutes
• Once the glaze has thickened, drizzle over the bread and serve