There are days I feel like cooking, and there are days that it sounds like the last thing I’d like to do. Hugh does an excellent job of romancing you into the Sprouted Kitchen, but believe me, toast and hummus work fine for me some nights. For this experiment, I strapped on an apron to remind myself that I mean business. I doubled this recipe, trusting it would work out. I like to have a tasty option waiting for me for breakfast and I also wanted to take action on my long time intention to send a loaf to a new friend. If you make this, I suggest you do the same. I have never met a person who does not like surprise mail, and I guarantee there is someone in your life who could use a surprise.
The lovely thing about this hearty loaf, is that you could use apples, pears, stone fruit or berries and make it yours. Throw in whatever you’re in the mood for. If it is a day you need to toss in the rest of the bag of chocolate chips you have into the batter, I encourage that. It tastes more like a bread than a cake due to the whole grains and modest amount of sweetener.
HEARTY APPLE LOAF // Makes one loaf
2019 Recipe update: Phew, I’ve gotten better at writing recipes and cleaned this up. The photos show that I soaked the apples, but I don’t believe that to be a necessary step any longer. The directions reflect that change, despite the photos. If you need it to be gluten free, replace the pastry flour with a 1:1 GF All-Purpose like Bobs Red Mill or Cup for Cup.
2 eggs
3/4 cup buttermilk
1/3 cup butter, just melted
1 tbsp vanilla extract
3/4 cup whole wheat pastry flour
1 cup almond meal
½ cup cooked oatmeal
2 tsp. baking powder
2 tsp. cinnamon
1 tbsp. fresh grated ginger
1/2 tsp. sea salt
2/3 cup muscovado (or light brown) sugar (plus 2 tbsp for the top)
2 cups cored and chopped apples, small pieces
Oven at 375’
Butter the loaf pan or line it with parchment paper for easy removal.
Whisk the eggs, buttermilk, butter, vanilla and buttermilk together.
Add the dry ingredients together, including the cinnamon, ginger and salt and mix to combine. Gently mix in the buttermilk mixture til incorporated.
Fold in the apples, do not over mix.
Fill the loaf pan and sprinkle remaining 2 tbsp. of the muscavado. Bake on the middle rack for 45 minutes until golden on top and springy to the touch. Test for doneness with a toothpick, as the type of pan and oven vary. Remove and cool.
Serve toasted with a dollop of yogurt.