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BIG APPLE LOAF - August, 2020.

Local tart apples are ready to be picked. Go get ‘em!

This is a perfect end of summer baking recipe and it’s vegan.

I promise you will love it. Top with whipped cream if you want (oops, not vegan).

  • Ingredients
  • ¾ cup tart apple (like Granny Smith) peeled, cored, finely chopped. Probably 1 small apple
  • ½ cup and 2 teaspoons cane sugar
  • 1 and ¼ teaspoon ground nutmeg
  • 1 cup all-purpose flour
  • ¾ cup whole wheat flour
  • ¾ teaspoon of baking soda
  • ½ teaspoon of ground cinnamon
  • Pinch of salt
  • ¾ cup unsweetened applesauce
  • ½ cup canola oil
  • ¼ cup agave syrup
  • ¼ teaspoon apple cider vinegar
  • 1 tablespoon demerara sugar (optional for topping of loaf)
  • Directions
  • Pre-heat oven to 325 degrees F.
  • Grease a loaf pan (8” x 4”) with canola oil or vegan cooking spray. Dust with flour and tap out the excess.
  • Put the chopped apple pieces in a medium bowl and sprinkle with 2 teaspoons of cane sugar and ¼ teaspoon of nutmeg. Toss.
  • Measure the flours, baking soda, cinnamon and salt and the rest of the nutmeg. Sift into a large mixing bowl.
  • In a medium bowl, whisk the applesauce, oil, agave, vinegar and the rest of the cane sugar.
  • Pour this mixture into the flour mixture and stir by hand until well combined.
  • Stir in the apple pieces.
  • Pour the batter into the prepared loaf pan.
  • Sprinkle with demerara sugar (if desired) over the top.
  • Bake for 60-65 minutes or until the top and edges are golden brown and a toothpick inserted in the middle comes out clean or only with crumbs.
  • Cool completely in the pan for at least 1 hour.
  • Slice before serving.
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Product will stay fresh for 5 days at room temperature. Serve at room temperature.
If desired, refrigerate immediately for 3 weeks or freeze for 3 months.

Classic BUY NOW   & Classic Cauldron Special always available.

Classic BUY NOW   & Classic Cauldron Special always available.