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Quick breads are so easy to make when you’re running out of time to prepare a healthy meal for your family! This gluten free apple bread recipe only takes about 10 minutes to put together and 20 minutes to bake. Not only does it have apple, but raisins and cinnamon too. It really can’t get much better than this! The recipe is also super forgiving if you want to experiment and change around some of the ingredients to give it a whole different vibe.
I usually make apple bread as a side for dinner and then have leftovers for breakfast or lunch the next day. I’ve also made it for breakfast “on the go”. This is one of the gluten free snacks kids will gobble up – even non gluten free kids!
This apple bread is gluten free, dairy free, vegetarian, and can be nut free depending on your choice of flour. It’s mostly healthy – the added sugar can be adjusted to less or more, depending on your level of sweet tooth.
The base of this recipe is ground flaxseed, which contains anti-inflammatory omega-3 fatty acids. Flaxseeds (also called linseeds) benefits include helping improve digestion, skin, cardiovascular health, cholesterol and hormone balance while fighting cancer and even sugar cravings. Flaxseed is low carb and high fiber, so this bread will definitely fill you up! Ground flaxseed is getting easier to find in grocery stores – I got mine at Aldi. If you can’t find it at your local grocery store, Amazon can ship it to you!
I hope you love this recipe for apple bread! Please try it and share it if you love it too!
1 c. ground flaxseed
½ c. almond flour (*See Note*)
2 tsp baking powder
2 tbsp sugar (brown or white to taste)
¾ tsp salt
2 tsp cinnamon
½ c. raisins
1 small or ½ large apple
½ c. water
2 tbsp oil (I use grapeseed oil. Choose an oil with a light flavor.)
Preheat the oven to 415 degrees.
Cut the apple into tiny pieces. Put the apple and the remaining ingredients into a large mixing bowl. Mix everything together with a fork. Let this sit for 5 minutes. This is important because the ground flaxseed needs some time to soak up the liquid. You can skip the waiting, but then the batter is very runny and hard to contain on your pan.
While you’re waiting, prepare a cookie sheet. I now use parchment paper to keep the bread from sticking, but I used to use a silicone baking sheet. I know either of them work well. (If you try this straight onto the cookie sheet, please let me know how it works out for you and I can add that as an option.)
You can either spread out the mixture in a rectangle shape or do individual little “pancakes”. It will be about ½” thick.
Bake for 20 minutes.
I promise, it tastes better than it looks!
When they are cooled, sprinkle some extra cinnamon over top and enjoy!
(Note: I used almond flour for this batch. But I have also tried oat flour and rice flour and they work well also.)