With the holidays fast approaching, many of us head into the kitchen to bake cookies, cakes, breads and pies. This recipe is an easy and delicious quick bread that is wonderful for an afternoon snack with tea or for breakfast with scrambled eggs.
Here’s what you will need:
2 Cups Gluten Free Flour Mix
¾ Cup sugar
1 tsp baking soda
1 ½ tsp baking powder
1 tsp Xanthan Gum
1 Tbsp plus ½ tsp. Cinnamon
½ tsp Nutmeg
½ tsp powdered Ginger
2 Cups Chopped Apple (Organic Granny Smith)
½ Cup Almond Milk
¼ Cup Olive Oil
2 Eggs Beaten
1 tsp Vanilla Extract
Preheat your oven to 350 then combine the dry ingredients in a bowl – you can use 1 and ½ cups of all-purpose wheat flour if you don’t want to or have to be gluten free. Use the Masha in an up and down motion to combine the dry ingredients. One of the most awesome features of the Masha is that it works like a sifter as it pushes the flour and sugar mixture through the sides of the mesh. This is great news for those of us that want some short cuts in the kitchen!
In another bowl, combine eggs, oil, vanilla extract and almond milk and lightly whisk them together. Add them to the dry mixture and use the Masha in an up and down motion to perfectly and easily blend the bread batter together.
Add walnuts, cranberries and chopped apples to the bread batter and fold them in.
Pour batter into a greased and floured bread pan and bake at 350 for about an hour or until a toothpick or knife inserted in the middle of the bread comes out clean.
Allow the bread to cool for about ten minutes in the pan before removing it to cool on a cooling rack or cutting board.
I cut into the bread while it was still hot and steaming and it was perfect. I slathered it with butter and had a cup of rooibos chai tea with it. I was a happy woman! It was so delicious and not too sweet. Yum!
