Ingredients
2 eggs, beaten
¼ cup coconut sugar
¼ cup maple syrup
¼ cup coconut oil
1 tsp apple cider vinegar
1 tsp vanilla extract
1 cup shredded apple, drained and packed
3 tbsp apple cider vinegar
2 cups super fine almond flour
1 tbsp ground cinnamon
2 tsp baking powder
½ tsp baking soda
¼ tsp salt
Cinnamon Streusel Topping
¼ cup almond flour
¼ cup flour
2 tbsp coconut oil
2 tbsp coconut sugar
1 tbsp maple syrup
1 tsp ground cinnamon
Directions
Preheat the oven to 350 degrees and line a 9” x 5” loaf pan with parchment paper
Prep your topping - in a small bowl, mix all streusel topping ingredients well and set aside
Prepare your wet ingredients - in a large mixing bowl, whisk eggs, coconut sugar, maple syrup, coconut oil, 1 tsp of apple cider vinegar and vanilla and set aside
Prepare your apples - add 3 tbsp of apple cider vinegar to a small bowl. Grate 2 large apples into a bowl and toss with vinegar. Drain shredded apple by hand, with a strainer, or by wrapping in a linen towel. After draining, measure one cup of well drained and packed shredded apple
Add shredded apples to the large bowl of wet ingredients. Next, add the flour mixture and mix until dry ingredients are just combined. Batter will be very thick
Spread the batter on the bottom of a parchment lined 9” x 5” pan in an even layer with a spatula. Add streusel topping, and use your fingers to press streusel topping lightly into batter
Bake 35-40 minutes at 350F, or until a toothpick inserted in the middle comes out clean. Enjoy!
Recipe Note
This can easily be made gluten free!
