If you want something to serve your next impromptu guest for tea or just serve a self-satisfying spontaneous craving, this is the recipe. An easy to make sweet, moist and flavorful gluten-free apple cardamom bread – a satisfying treat for breakfast or snack.
1cupbuckwheat flour(150 g)
1/2teaspoonpure vanilla powder
2large eggs,lightly beaten
2 1/2tablespoonsextra-virgin olive oil
1 1/2cupsunsweetened apple sauce(375 g) (see notes)
2tablespoonspure maple syrup
Preheat the oven to 350°F / 175°C and grease a loaf pan with butter or coconut oil and dust with flour; tapping out any excess. Alternatively, line a loaf pan with parchment paper.
In a large bowl, whisk together the dry ingredients.
In a separate bowl, add the wet ingredients. Whisk together until everything is well combined.
Add the wet to the dry ingredients and stir until combined.
Pour the batter into the prepared loaf pan and smooth with a spatula.
Transfer to the preheated oven and bake for 45-50 minutes, or until a toothpick inserted in the middle comes out clean and the top is browned.
Transfer to a wire rack to cool slightly in the loaf pan. After standing for a few minutes, turn the bread out onto the wire rack to further cool. Allow to fully cool before slicing.
For this recipe, I use a ceramic laof pan (30.5 x 13.5 x 8.5 cm) – this one from Emile Henry to be exact.
For the unsweetened apple sauce, I use either Bauckhof (Apfelmus) or Alnatura (Apfelmark). Both work great, however I find best results are with Apfelmark which is made from 100% apples.
It is important to remove the bread from the loaf pan to fully cool, otherwise it will sweat from the moisture condensing in the loaf pan. Once fully cooled, I store the apple cardamom bread on the counter, wrapped in parchment paper. It’s never lasted longer than 3 days, so hard to say how long it keeps!