Ingredients

The following ingredients have 12 Servings
  • 1 ½  cups  almond flour (blanched)
  • ⅓  cup  coconut flour
  • ⅓  cup  tapioca starch
  • ½  cup  coconut sugar
  • 2  tsp.  cinnamon
  • ½ tsp. ground nutmeg
  • Dash cloves
  • ½  tsp.  salt
  • 1  tsp.  baking soda
  • 3  eggs ( whisked)
  • ⅓  cup  coconut oil melted
  • ¼  cup  maple syrup
  • 2  tsp.  vanilla extract
  • 3  Tbsp.  almond milk (soy or cashew milk)
  • 2  cups  apples ( finely shredded)
  • ¾ cup  walnuts (finely chopped, divided)

Instruction

  • Preheat oven to 350 degrees.
  • In a large bowl combine almond flour, coconut flour, tapioca starch, coconut sugar, cinnamon, nutmeg, cloves, salt, and baking soda. Whisk to combine.
  • In a separate large bowl combine eggs, oil, maple syrup, vanilla extract, and milk. Stir to combine ingredients.
  • Add dry ingredients to wet ingredients and mix by hand until just combined.
  • Gradually fold in shredded apple (that have been shredded using a food processor) and ½ cup chopped walnuts until well incorporated.
  • Line a 9 x 5-inch loaf pan with parchment paper and fill with apple bread batter. Top batter with remaining ¼ cup chopped walnuts.
  • Bake for 55-65 minutes or until a toothpick inserted in the middle comes out clean.
  • Let bread come to room temperature before slicing. Store bread in refrigerator for up to 5 days or at room temperature for 2-3 days. Enjoy!