This fall, with access to so many different varieties of apples (through the farm job) as well as a cafe-bakery kitchen (through the baking job), I want to build some recipes that banter with whatever variety I use. I want to discover just what flavors are best suited to one another, spices heightening fruit- and then finding the perfect vehicle for it all. Some types, I know, are better sliced into pies than sauces, or dried into granola than eaten raw.
Here’s today’s first experiment. It’s an apple-almond bread, made with Golden Supremes- but only because I didn’t have any more interestingly flavored fruit in my fridge. I’d like to recreate it with some Ruby Jons later this week…
1c almonds, roasted
1/4c coconut oil
1/2c maple syrup
1 tsp vanilla
2 1/2 tbsp ground flax mixed with 3 tbsp water
3/4c almond or hemp milk mixed with 1 tsp cider vinegar
2 medium-large apples (plus an extra, for topping)
2 tsp baking powder
1 tsp baking soda
1 tsp salt
2 tsp cinnamon
1/2 tsp cloves
1/4 tsp cardamom
**preheat your oven to 325*. grind almonds in a food processor to a fine grain- add coconut oil and process again until relatively smooth. pour this into a large mixing bowl. add flax mixture, maple syrup, vanilla, and almond milk-vinegar brew. whisk until combined.
**core the apples, and cut into a few chunks- place these in your food processor and process to small bits. alternatively, use a grater and hand-grate the apples. add this to the rest of the liquid ingredients.
**in a separate bowl, combine flour, baking powder & soda, salt, and spices. add to the liquid ingredients, stirring until all the flour has been incorporated.
**pour the batter into a large, oiled loaf pan- 10″ should do the trick. slice the extra apple into several thin disks and arrange them however you please on top of the batter.
**bake for 60-65 minutes, testing with a toothpick or a smooth-bladed knife for a clean removal. when done, let cool in the pan for 10 or so minutes- then remove and cool completely on a wire rack before slicing.
**this bread is fairly delicate- be careful when slicing. the crust wants to break away from the body of the bread, but with some gentle cajoling, you’ll end up with a beautiful cut.