I have been making Aunty Lonnie’s banana bites in loaf form quite a bit lately. Not for me, of course. Those who know me will most definitely know how much I detest those stinky, slimy yellow things!! So I thought it was high time that I create an equally delicious looking loaf that I could also enjoy with that family!
This apple loaf is beautifully moist and keeps well in the fridge or freezer, making it an excellent option for lunch foods throughout the week.
Gluten, dairy, refined sugar free, paleo.
2 cups almond meal
1/4 c tapioca flour (or other gluten free flour if you are not wanting to make it paleo)
2 tsp cinnamon
3/4 tsp baking soda
A pinch of nutmeg and salt
3 large or 4 smaller eggs
2 large apples, grated (do not squeeze the juice out)
1/4 c coconut oil, melted
1/2 c dates
1/2 c chopped walnuts (optional but delish)
Optional topping: Pecans or walnuts and 2 tsp honey or sweetener of your choice (optional – I didn’t use any as this batch is for lunches, but probably would for a special occasion)
Preheat oven to 160 degrees.
1. Soak dates in boiling water for a few minutes, then blitz with melted coconut oil and eggs until thick and smooth.
2. Mix dry ingredients (almond meal, tapioca flour, baking soda, cinnamon, nutmeg and salt) in a bowl, then add egg mixture and walnuts. Mix until just combined.
3. Pour into a loaf tin greased with coconut oil and top with topping if you wish (I just blitzed the nuts in a mini food processor).
4. Cook for around 50 minutes or until cooked through when tested with a skewer or nice and springy on top.
Aunty Bee xx