You know what they say in Texas? “It’s Fall Y’All!”
It took a bit to feel like Fall here, but the temps finally dipped below 90! And then in what felt like a blink, it dipped below 50. AND now it’s freezing.
With the cold weather’s arrival is permission to use the oven! This Apple Cakebread is my first post for Swim Food.
My son takes 2 giant lunch bags full of food to school each day. One thing I learned from his nutritionist is that he needs more calories with a purpose, not just empty-filler-calories. With that goal in mind, we eliminated the long-standing staple of our family’s school lunches –
Apple Cakebread is now the brown bag “dessert” and so far, no one is complaining.
Here’s why it’s better:
- Whole wheat flour
- Fiber
- Fruit
- Spices
- Protein
We are still working on removing as much sugar as possible, but I used a little brown sugar to prevent immediate uproar and rioting in the streets.
Ingredients with a purpose – I used almond butter to add protein and stand in as a fat to cut back on butter or oil. The whole wheat provides additional protein and fiber to make this a filling dessert with a purpose. Slice and individually wrap for a quick grab and go breakfast/snack too.
Apple Cakebread
Course: Breakfast, Snacks, Dessert12
servings15
minutes1
hourThis recipe contain affiliate links.
Ingredients
- Dry Ingredients
2 Cups Whole Wheat Flour
1/3 cup Dark Brown Sugar
1 tsp Baking Soda
1/2 tsp. salt- Spices
2 tsp. Cinnamon
1 tsp. Nutmeg
1 tsp. Cardamom
dash Clove2-3 Medium apples, peeled and grated
- Wet Ingredients
1/4 cup Olive Oil
1/2 cup Almond Butter (unsalted – no sugar added)
2 Eggs
1 tsp. Vanilla Extract
2 tsp Apple Cider Vinegar
2 tsp. Fresh Ginger
Directions
- Preheat oven to 375° and prep a 1.5 qt loaf pan with butter and flour.
- Combine dry ingredients with spices.
Add the grated apple so that the apple is fully covered in flour/spice mixture. - Mix the wet ingredients and add to the flour mixture. Work ingredients until fully incorporated.
- Evenly spread into prepared loaf pan and bake for approximately 60 minutes, or when a toothpick inserted in the center comes out clean.
- Cool in pan for 15 minutes, then move to baking rack. Slice and cool before wrapping.
Notes
- Almond butter can be swapped out with natural unsalted, no sugar peanut butter. The nutty flavor will be much stronger.
- If the tops starts browning too much, loosely cover with foil.
- Depending on the size and juciness of the apples, it may take more than an hour to bake. It may take an additional 20 minutes to bake through.
- If you feel like you have too much apple (it happens) you can reserve some to add on top. Toss with a little melted butter and plain flour (1Tbsp each) and press onto the top before baking. You may need to cover with foil at the end to prevent from burning.
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