BIG APPLE LOAF - August, 2020.

Local tart apples are ready to be picked. Go get ‘em!

This is a perfect end of summer baking recipe and it’s vegan.

I promise you will love it. Top with whipped cream if you want (oops, not vegan).

• Ingredients
• ¾ cup tart apple (like Granny Smith) peeled, cored, finely chopped. Probably 1 small apple
• ½ cup and 2 teaspoons cane sugar
• 1 and ¼ teaspoon ground nutmeg
• 1 cup all-purpose flour
• ¾ cup whole wheat flour
• ¾ teaspoon of baking soda
• ½ teaspoon of ground cinnamon
• Pinch of salt
• ¾ cup unsweetened applesauce
• ½ cup canola oil
• ¼ cup agave syrup
• ¼ teaspoon apple cider vinegar
• 1 tablespoon demerara sugar (optional for topping of loaf)

• Directions
• Pre-heat oven to 325 degrees F.
• Grease a loaf pan (8” x 4”) with canola oil or vegan cooking spray. Dust with flour and tap out the excess.
• Put the chopped apple pieces in a medium bowl and sprinkle with 2 teaspoons of cane sugar and ¼ teaspoon of nutmeg. Toss.
• Measure the flours, baking soda, cinnamon and salt and the rest of the nutmeg. Sift into a large mixing bowl.
• In a medium bowl, whisk the applesauce, oil, agave, vinegar and the rest of the cane sugar.
• Pour this mixture into the flour mixture and stir by hand until well combined.
• Stir in the apple pieces.
• Pour the batter into the prepared loaf pan.
• Sprinkle with demerara sugar (if desired) over the top.
• Bake for 60-65 minutes or until the top and edges are golden brown and a toothpick inserted in the middle comes out clean or only with crumbs.
• Cool completely in the pan for at least 1 hour.
• Slice before serving.