After a recent trip to Apple Hill, I’ve been trying to figure out what to do with the mountain of apples I came home with. I bought Muzu, Pink Ladies, and Gala, totaling out at about 7lbs. That’s a lot of apples for a two-person household!
In addition to eating a bunch of them slathered with my homemade almond butter, I also baked this awesome bread!
Fall Apple Bread (inspired by this gem from Eating4Balance)
- 3 small apples, chopped (I used 2 muzus and 1 pink lady and kept the peel on for extra fiber)
- 4 large organic eggs, separated
- 1/2 cup organic ghee (butter or coconut oil would probably work fine too)
- 1/4 cup maple syrup
- 1 ripe banana
- 1 cup chopped walnuts
- 2 cups nut flour (I used 1 cup almond flour and 1 cup hazelnut flour)
- 1/3 cup coconut flour (Bob’s Red Mill is probably the easiest to find, but you can also run unsweetened shredded coconut through your food processor if you’re having trouble getting Bob’s)
- 2 tsp ceylon cinnamon
- 1/4 tsp clove
- 1/4 tsp nutmeg
- 1/4 tsp ginger
- 1/2 tsp salt
- 1 tsp vanilla
- Preheat oven to 350 degrees and line a 9×5 loaf pan with parchment paper.
- Combine dry ingredients in a large bowl.
- After separating the eggs, place the egg whites in a food processor and blend until stiff.
- Add the egg yolks, ghee, honey, banana, and vanilla. Blend until smooth
- Toss about two-thirds of the chopped apples into the dry mixture. Then pour in the wet mixture and combine well.
- Pour the bread batter into the loaf pan. Top with remaining apple chunks.
- Bake for 90 minutes or until it springs back when touched. (If the top starts to get too dark, cover with aluminum foil to slow down browning).