Recipe: Almond Apple Bread

I have been tweaking recipes since I went gluten free back in 2005 and this is one of my favorites.  Not only gluten free, but also grain and milk free, this recipe is an (almost) paleo, low-carb alternative to your typical apple bread.  It is really delicious–and some say tastes better than the one made with wheat–so give it a try.  It will warm up your soul and your house in one go!

1 cup almond flour
1 cup tapioca starch
1 teaspoon baking powder
1 teaspoon cinnamon
1/3 cup sugar
1 cup shredded apple
1/4 cup melted butter
2 egg yolks (or you can use 1 egg)
1/4 teaspoon shredded lemon peel
1/4 cup raisins

Combine flours, baking powder, cinnamon and sugar in a mixing bowl and mix well.  In another bowl combine the shredded apple with the melted butter, the egg yolks and the lemon peel. Mix well and add to the dry mixture till combined.  Almond flour does not soak liquid in the same way as regular flour or starches do, so if you see that the mixture is not solid enough (it should have the consistency of thick honey), gradually add more tapioca starch until you achieve a more solid dough. Stir in the raisins.Bake in a greased loaf pan (preferably glass to avoid toxins) at 350 degrees Farenheit for 45-60 minutes, or until a toothpick inserted in the middle comes clean.



2 Comments Add yours

  1. This looks delicious! I would probably add some almond extract too to bump up the almond taste because I love almond anything.

    1. Sure, why not! The taste of almond is not really prevalent in this bread, or at least I don’t notice it much.

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