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Unbelievable Healthy and Gluten-Free Invisible Apple Bread

APPROXIMATE MACROS per serving (7 slices) excluding powdered sugaru003cbru003ecalories: u003cstrongu003e193u003c/strongu003eu003cbru003eprotein: u003cstrongu003e5 gu003c/strongu003eu003cbru003ecarbs: u003cstrongu003e37.5 gu003c/strongu003eu003cbru003efat: u003cstrongu003e3.5 gu003c/strongu003eu003cbru003efiber: u003cstrongu003e3.9 gu003c/strongu003eu003cbru003eu003cbru003eper mini cake (1 of 12)u003cbru003eu003cstrongu003ecalories:u003c/strongu003e u003cstrongu003e116u003c/strongu003eu003cbru003eu003cstrongu003eprotein:u003c/strongu003e u003cstrongu003e3.4 gu003c/strongu003eu003cbru003eu003cstrongu003ecarbs:u003c/strongu003e u003cstrongu003e22.3 gu003c/strongu003eu003cbru003eu003cstrongu003efat:u003c/strongu003e u003cstrongu003e2.1 gu003c/strongu003eu003cbru003eu003cstrongu003efiber:u003c/strongu003e u003cstrongu003e2.3 gu003c/strongu003e
Course Breads, Breakfast
Prep Time 20 minutes
Cook Time 1 hour 5 minutes
Total Time 1 hour 10 minutes
Servings 7 servings
Calories 193kcal

Ingredients

  • 3 large eggs 1/2 cup coconut sugar 1 tsp pure vanilla extract 1/2 cup unsweetened dairy-free milk (or regular milk if you’d like) 3/4 cup 1:1 gluten free baking flour for sturdier structure or gf oat flour 1 tsp baking powder 1/2 tsp cinnamon 1/4 tsp nutmeg pinch of sea salt 4 medium gala, honeycrisp or pink lady apples (about 1 3/4 lbs total), peeled, cored, and sliced paper-thin
  • optional: dust of powdered sugar

Instructions

  • preheat oven to 350ºf and line your bread loaf pan with parchment paper.
  • in a large bowl, whisk eggs and coconut sugar until frothy. whisk in vanilla and milk.
  • sift together oat flour, baking powder, cinnamon, nutmeg, and salt. whisk into wet mixture until smooth.
  • fold in apple slices until fully coated in batter (it will seem like way too many apples with too little batter—this is what makes it “invisible”).
  • pour mixture into loaf pan, pressing down apples to even them out. smooth the top. for mini cakes, fill parchment paper muffin cups all the way to the top. you should get 12.
  • bake 60-65 minutes, until set in the center and lightly golden for the bread. if the top browns too fast, tent with foil. for the mini cakes, bake 30 minutes.
  • cool completely in pan before slicing. it will set more as it cools. i recommend cooling in the fridge for a few hours.