Apple bread

Apple bread

Total: 1 hr 40 Min. | Active: 20 Min.
vegan, lactose-free
Nutritional value / 100 g: 330 kcal
, Fat: 16 g
, Carbohydrate: 42 g
, Protein: 5 g

Banana bread has been a popular bake for a few years now. However, as I try not to use imported fruit in my baking, I set myself the challenge of making something similar with local fruit. The result was this apple bread with a delicious hazelnut topping. Whether it's a bread or a cake is a matter of contention, but it tastes great either way and makes a wonderful dessert, breakfast or snack.

Ingredients

1 bread

Hint:


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center
kochen@bettybossi.ch

Hazelnut crunch

50 g hazelnuts, coarsely chopped
1 ½ tbsp rolled oats
1 ½ tbsp white flour
1 ½ tbsp margarine
1 ½ tbsp maple syrup

Batter

150 g margarine, soft
180 g coconut palm sugar
¼ tsp bourbon vanilla powder
1 pinch salt
1 tbsp chia seeds
2 tbsp water
430 g apple sauce
250 g light spelt flour
1 tsp baking powder
¼ tsp sea salt
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Utensils

One cake tin (approx. 25 cm in diameter), lined with baking paper or greased.

How it's done

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Hazelnut crunch

Place all the ingredients in a bowl, rub together with your fingers to create a crumbly mixture.

Batter

Using the whisk on a mixer, beat the margarine, sugar, vanilla and salt. Mix the chia seeds with the water, stir in with the apple sauce. Mix the flour and baking powder, stir into the batter. Transfer the batter to the prepared tin, smooth down. Spread the hazelnut crunch on top, sprinkle with salt.

To bake

Approx. 1 hr. 20 mins. in the centre of an oven preheated to 170°C. Remove from the oven, allow to cool slightly, remove from the tin and leave to cool completely on a rack.

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