Toffee Apple & Cinnamon Loaf.
Soft, moist and oozing with date & almond toffee sauce, grated apple, and cinnamon spice. Slathered with extra toffee sauce and toffee, apple & cinnamon popcorn. I don’t think I need to say much more. Oh & as always, this vegan loaf is pack with wholesome ingredients for a much more ‘good-for-you’ sweet treat.
Makes: 10 slices | Total Cooking Time: 65 minutes
Ingredients
300g spelt flour (or plain gluten-free flour, if needed)
35g ground almonds
10g vanilla protein powder (or 2 tsp vanilla extract)
1 tsp bicarbonate of soda
1 tsp baking powder
1 tsp ground cinnamon
225ml unsweetened almond milk
75g apple sauce (see the blog above for a healthier homemade version)
75ml syrup of choice
1 apple, grated
1 tsp apple cider vinegar
Toffee Sauce
150g Medjool dates, pitted
2 tbsp almond milk
70g almond butter
1 tsp coconut oil, melted
Instructions
Start by making your toffee sauce. Take 100g of the dates and soak them in boiling water for 2 minutes. Discard the water and place them in a blender along with 50g of the almond butter, 2 tbsp of almond milk and 1 tsp of melted coconut oil. Blend until smooth and then place in the fridge to set and ‘caramelise’.
Preheat the oven to 180ºC fan.
Make your apple loaf. In a large bowl, mix the spelt flour, ground almonds, vanilla powder, bicarbonate of soda, baking powder, and cinnamon together.
Then add in the almond milk, apple sauce, maple syrup, and apple cider vinegar. Mix everything together until smooth, then add in the grated apple and mix again.
Prepare a loaf tin with parchment paper and pour in 1/3 of the mixture. Take a spoonful of your caramel and dollop it carefully in to the loaf mixture. Cover the caramel with another layer of mixture, then repeat until all the loaf mixture has gone and you have used approximately half of the caramel.
Place in the oven for 45 minutes.
Meanwhile, place the remaining 50g of dates and 20g of almond butter into the blender along with the left over caramel from previously and in 3tbsp of boiling water. Blend everything again to make your caramel frosting. This one should be a little runnier in consistency so that you can easier spread it on top of your loaf. Add extra water here if you like until it reaches your preferred consistency. Place back in the fridge while you wait.
After 45 minutes of baking your loaf, reduce the heat to 150ºC and continue baking for a further 10 minutes.
Check the centre of your loaf is fully cooked by sliding a sharp object (knife) down the centre - if it comes out clean, its cooked; if it comes out with mixture still stuck on it, continue cooking for a little while.
Allow the loaf to fully cool down before placing the caramel on top or else it will just melt. Place your loaf in the fridge to speed this step up, or just leave it to one side if you have the time. Once its cool, spread on the caramel frosting and the sprinkle with the toffee apple popcorn!
Keep in an airtight container for up to 1 week, or slice it up and freeze for up to one month and defrost when and as you’d like a slice. Enjoy guys!! x
As always, if you made this recipe then please let me know by sharing it on social media. Not only does it help me grow my business, it makes me my heart burst with happiness - thank you in advance! xx