Apple Rosemary Bread
When walking through Whole Foods the other day, I almost started to cry. Everywhere around the store there were pumpkin, apple, or other fall themed products. There were bags of candy for trick or treating, pumpkins to carve, and images of apple farms where the produce came from originally. More and more, I have been feeling homesick. I miss being with my family, preparing for the holidays. I miss the cooler weather of the Bay and the ability to wear cozy sweaters and drink hot tea. Through and through I am a sunshine girl, but with the holidays approaching, nothing right now sounds better to me than changing leaves, rainy days, and crisp air.
But since I am not going to be home for about two months and who knows when LA is going to cool down, I have realized that I need to take matters into my own hands. Perhaps if I create fall, I will feel less homesick and more excited for what’s to come. I’ve scheduled pumpkin patch visits, apple picking days, and even just bought a few more cozy blankets and pillows to warm up my apartment. Oh, and I have been baking up a storm.
Baking- even if getting close to a hot oven is still somewhat unbearable- brings me to the holidays, especially when my apartment is filled with the scent of seasonal goodies. Yes, I have been baking pumpkin this and pumpkin that (it’s hard not to jump on the train when it’s all anyone talks about!), but you can bet I will also be utilizing pomegranates, squash, and apples like no other.
The bread I made this weekend was a bit untraditional, but its flavors rang true to fall and made my apartment smell insanely delicious (seriously, I stood close to the hot oven in the 80-degree weather just so I could smell the bread as it baked).
A sweet Apple Rosemary Bread, made GF and vegan, simply because why not? And because applesauce makes a great egg substitute and why would I not want applesauce in my apple rosemary bread? This bread is like a banana or zucchini loaf- moist (sorry) and fruity, asking to be spread with butter or cream cheese.
When you make it, make sure to stand close to the oven and inhale deeply so the fall vibes fill your pores. We wouldn’t want a missed opportunity.
What is your favorite fall activity?
2 cup almond flour
1/2 cup coconut sugar
½ tsp cinnamon
¼ tsp nutmeg
2 tablespoons chopped rosemary (fine!)
2 tsp baking powder
¼ tsp of sea salt
2/3 cup unsweetened vanilla almond milk
½ tsp vanilla extract
½ cup applesauce
½ cup EVOO
2 apples peeled and diced (I used a honey crisp), and extra slices for decorating
Preheat your oven to 350 degrees. In a small bowl, mix together the flour, sugar, spices, rosemary, baking powder, and salt. Whisk until combined well. In a large cup or another small bowl, whisk the milk, vanilla, applesauce, and EVOO. Pour into the first mixture and stir well until all combined. Then, fold in the apple slices.
Lightly grease a loaf pan and pour the batter in, making sure it is even. Layer on top the extra apple slices. Bake for 45-60 minutes or until a toothpick comes out clean. If the center is not cooking, cover the edges with tinfoil.
Serve with some butter or maybe even with a schmear of cream cheese and enjoy!