3/4 cup applesauce (I prefer unsweetened)
2/3 cup almond butter (I use 365 from Whole Foods, creamy, make sure no added sugar)
1/3 cup maple syrup
2 tsp vanilla extract
1 1/4 cups blanched almond flour (I use Costco’s Kirkland organic brand)
1/4 cup arrowroot flour (I use Anthony’s organic from Amazon)
1 1/2 tbsp cinnamon
1 tsp baking soda
1/4 tsp Celtic sea salt (or any good mineral salt)
1/2 tsp nutmeg (optional)
1/2 cup organic raisins
chopped nuts for topping (optional)
Preheat oven to 350 and line loaf pan with parchment paper. I do two sheets crossways of each other for full coverage and easy lift. Whisk together the wet ingredients. In a separate bowl stir dry ingredients together, then slowly blend in the wet ingredients. Do not use a hand mixer or blender for this or the loaf will turn out wet and flat. It took me a loooong time to understand almond flour. If you just fold together by hand, it will rise and be a moist interior but not wet. Gently fold in raisins then pour into loaf pan and top with sprinkled cinnamon and a few chopped nuts (or not. I don’t digest nuts well, so I leave them out.)
Bake for 1 hour and test with toothpick. It is really important to allow the loaf to completely cool. I wait about 10 minutes, then lift out and place on a cookie rack for maximum airflow to cool nicely.
Almond flour can be tricky, so again, just like the banana bread, control yourself, 😉 it’s totally worth it.
As we have just changed back our clocks from Daylight Savings Time, the crisp cool nights set in early. It is such a magical time of year for me. I love to take Posey for long walks when the moon is visible during daylight hours and smell the fireplaces in town. It is my favorite smell…
This pairs great with my Immunity Tonic Milk for breakfast or an after dinner snack for a healthy sweet treat with a calming, warming, anti-inflammatory drink to set you up for a good night’s sleep. It holds well for 7 days in the fridge and you can cut a slice and toast it or make cinnamon french toast!
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