Sara Matthews offers us this guilt free sweet treat.
This moist, naturally sweet bread is a delicious, guilt free mid-morning snack and perfect for lunch boxes. It’s easy to make and can be frozen. For ease, I slice and wrap each slice before I freeze.
Serves 8 – 10
3 apples, peeled,cored and chopped. About 250g
125g of plant-based yogurt
2tbsp of maple or date syrup
3tbsp of flax seeds
200g of rice flour
1tsp of bicarbonate of soda
Zest of 1 lemon
2tsp of baking powder
35g of chopped walnuts
1tsp of cinnamon
50g of dried apples
Preheat the oven to 180°c. Line a loaf tin with parchment.
Place the chopped apples and cinnamon in a pan with a good splash of water. Over a medium heat, cook gently until soft, adding water as needed. Once soft mash to a pulp and place to one side.
Place the chopped dates in a bowl with the bicarbonate of soda, add 2 tbsp of boiling water and set aside.
In another small bowl, add the flax seeds and 9 tbsp warm water and set aside.
Place all the flour, lemon zest, chopped walnuts, baking powder and about half the dried apples chopped, (reserving a couple whole to add to the top of the loaf for decoration), into a mixing bowl and mix.
Add the syrup, yogurt, flax mix, apples, and dates. Mix to combine then pour into a prepared loaf tin place the reserved dried apples on the top of the batter.
Bake in the oven for 1 hour 15 minutes or until a skewer inserted comes out clean. After about 25 minutes, cover with foil to stop the top from burning. Remove for the last 5-10 minutes to brown the top.
Remove from the oven and allow to cool in the tin for a few minutes before removing from the tin and allowing to cool on a wire rack.