Allergy-Smallergy. This Country Apple Fritter bread proves eating with food allergies can be uber-delicious. Wonderfully, sweet, this breakfast treat is extra soft and moist, deliciously cinnamon-y, and extra decadent with the glaze on top.
I add a side of fresh fruit for breakfast. But, it’s so good, I’m thinking it would also make a perfect dessert bread – served a la mode, with our favorite coconut vanilla ice cream.
If your apple-picking basket runneth over, put them to good use with my Awesome Apple Strudel Muffins.
- 1/3 c. brown sugar
- 1 tsp. ground cinnamon
- 2/3 c. white sugar
- 1/4 c. coconut oil, melted (warm in your preheating oven)
- 1 "flax egg" (1 T. ground flax seed + 2 1/2 T. water. Stir together and let rest 10 minutes until gelatinous)
- 1/3 c. applesauce
- 2 tsp. vanilla extract
- 1 1/2 c. all-purpose flour
- 1 T. baking powder
- 1/2 tsp. baking soda
- 1/2 c. non-dairy milk (I use coconut)
- 2 apples, peeled and chopped
- 1/2 c. powdered sugar
- 1-3 T. non-dairy milk (I used coconut)
- Preheat oven to 350 degrees. Spray a 9x5-inch loaf pan with non-stick spray and set aside.
- Mix brown sugar and cinnamon together in a bowl. Set aside.
- In another medium-sized bowl, beat together white sugar and melted coconut oil. Add in applesauce, flax egg and vanilla.
- Mix in flour, baking powder and baking soda until blended.
- Mix milk into batter until smooth.
- Pour half the batter into the prepared loaf pan; add half the chopped apples, then half the brown sugar/cinnamon mixture. Lightly pat apple mixture into batter. Repeat with remaining ingredients.
- Use a knife to swirl brown sugar and apples through the batter. (Make "S" figures down the length of the pan.)
- Bake 55-60 minutes or until a toothpick comes out clean.
- To make glaze, mix powdered sugar and milk or cream together until well mixed.
- Let cool for about 15 minutes before drizzling with glaze.