Update: I have updated and veganised this recipe which is now even more delicious and completely vegan! I hope you enjoy it!
I love healthy and satisfying treat that are a cinch to make, especially since having a toddler, and this delicious, fudgy and moist apple & cherry bread just fits the bill. It’s so good that I just had to share it with you! My husband and kid love it, and it’s vegan, dairy free, egg free, gluten free, soy free and low in fat.
This crossover between a cake and bread can be done with whatever fruit you like/have available, and you could even include nuts in it (which wouldn’t make it lowfat but nonetheless delicious). It is very addictive, comes in handy as a quick snack or breakfast on the go, is very kid friendly, not overly sweet and still super yummy, and it’s a great companion with your afternoon cuppa – in short, go baking now!
The base is actually porridge – yes, oats soaked in water! So if you ever find yourself with leftover porridge, here is a great way to make us of it! No need to first mix the dry ingredients and then the wet – just throw everything together. Doesn’t get easier than that!
Apple and Cherry Bread {vg, gf, lf}
Makes 1 loaf/12-15 slices
1 cup almond milk
1 tsp apple cider vinegar
1 cup quick oats, soaked in cup water (porridge)
1 cup gluten free all-purpose flour
half cup brown rice flour
1/3 cup coconut sugar or raw sugar
1 tbsp gluten free baking powder
half a cup unsweetened apple sauce
dash of vanilla extract
2 apples, cubed, or other fruit
2 handfuls of frozen cherries or other fruit
Preheat oven to 180 °C. Line a loaf tin with baking paper (if using a silicone mold, you don’t need to line it). Pour the almond milk into a large mixing bowl, add the vinegar and set aside to let it react for a couple of minutes. Add the porridge, flours, sugar, baking powder, apple sauce and vanilla and mix until you achieve a homogenic consistency. Carefully fold in the fruit.
Pour the dough into the prepared tin and bake for 50 minutes until the top is golden brown and the bread passes the “toothpick” test. Turn off the heat and let the bread cool in the oven to firm it up. Once the tin is no longer hot to the touch, take out the bread and let cool completely. Serve as slices and store at room temperature, wrapped in aluminium foil.
Enjoy!
Nat's Ladle 