Serves: 6-12 | Prep: 5 minutes | Cooking: 60 minutes | Vegetarian – Dairy Free
INGREDIENTS
½ cup mixed raw and unsalted nuts
2 cups amaranth flour, sifted
2 teaspoons baking soda
1 apple, sliced
3 cups apple, cored and cut into cubes
1 cup extra virgin olive oil
2 tablespoons agave nectar (or honey)
4 eggs
1 tablespoon water
1 tablespoon lemon juice
1 teaspoon vanilla essence
2 teaspoons cinnamon
SHOPPING LIST
100g mixed raw and unsalted nuts
1kg amaranth flour
Baking soda
6-8 apples
Extra virgin olive oil
Agave nectar (or honey)
4 eggs
1 lemon
Cinnamon
Vanilla essence
UTENSILS LIST
Sifter
Sharp knives
Grater
Spatula
Blender
Loaf pan
Measuring cups/spoons
METHOD
- Pre-heat the oven to 160°C.
- In a saucepan over medium heat, add the apple and water, cook for 5-7 minutes until soft, purée.
- Process the nuts in a blender until coarsely ground.
- Add the flour, baking soda, apple, oil, agave/honey, eggs, lemon juice and vanilla. Mix until well combined.
- Pour into a greased 9x5” loaf pan or 2 7x3” pans lined with baking paper, top mixture with sliced apple and bake for 60 minutes or until cooked.
- Let it cool and serve.
Tip: For a protein-packed breakfast, serve this bread with 1 tablespoon nut butter, cottage or ricotta cheese!