Ingredients with Measurements:
- 2 cups sprouted wheat flour
- 1 cup spelt flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon sea salt
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground cardamom
- 1/2 cup coconut sugar
- 1/2 cup melted coconut oil
- 1/2 cup unsweetened applesauce
- 2 large eggs
- 1 teaspoon pure vanilla extract
- 2 cups diced apples
- 1/2 cup chopped walnuts (optional)
Special Equipment Needed:
- 9x5 inch loaf pan
- parchment paper
- mixing bowl
- whisk
- rubber spatula
Step-by-Step Instructions:
1. Preheat oven to 350°F. Grease a 9x5 inch loaf pan with coconut oil and line with parchment paper.
2. In a large mixing bowl, whisk together the sprouted wheat flour, spelt flour, baking soda, baking powder, sea salt, cinnamon, nutmeg, and cardamom.
3. In a separate bowl, whisk together the coconut sugar, melted coconut oil, applesauce, eggs, and vanilla extract until combined.
4. Pour the wet ingredients into the dry ingredients and mix until just combined.
5. Fold in the diced apples and walnuts (if using).
6. Pour the batter into the prepared loaf pan and spread evenly.
7. Bake for 45-50 minutes, or until a toothpick inserted into the center comes out clean.
8. Allow to cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
Time:
Preparation Time: 15 minutes
Cooking Time: 45-50 minutes
Temperature: 350°F
Serving Size: 10-12 slices
Nutritional Information: TBD
Substitutions for Ingredients
- Sprouted wheat flour can be substituted with whole wheat flour or all-purpose flour.
- Spelt flour can be substituted with whole wheat flour or all-purpose flour.
- Coconut sugar can be substituted with brown sugar or granulated sugar.
- Coconut oil can be substituted with melted butter or vegetable oil.
- Applesauce can be substituted with mashed banana or pumpkin puree.
- Walnuts can be substituted with pecans, almonds, or other nuts of choice.
Variations:
- Add 1/2 cup dried cranberries or raisins for a sweet and tart flavor.
- Add 1/2 cup shredded coconut for a tropical flavor.
- Add 1/2 cup mini chocolate chips for a sweet and chocolaty flavor.
Tips and Tricks:
- Make sure to not overmix the batter.
- Make sure the coconut oil is melted and cooled before adding to the wet ingredients.
- Let the bread cool completely before slicing.
Storage Instructions:
Store in an airtight container at room temperature for up to 5 days.
Reheating Instructions:
Reheat in the oven at 350°F for 10 minutes or in the microwave for 30 seconds.
Presentation Ideas:
Serve with a dollop of Greek yogurt and a drizzle of honey.
Garnishes:
Sprinkle with chopped walnuts and a sprinkle of cinnamon.
Pairings:
Pair with a cup of hot tea or a glass of cold almond milk.
Suggested Side Dishes:
Serve with a side of roasted vegetables or a fresh green salad.
Troubleshooting Advice:
- If the bread is too dry, add a tablespoon of applesauce or melted butter.
- If the bread is too moist, add a tablespoon of flour.
Food Safety Advice:
- Store in an airtight container at room temperature for up to 5 days.
- Refrigerate any leftovers for up to 1 week.
Food History:
Sprouted grain breads have been around since ancient times, when grains were soaked and sprouted to make them easier to digest.
Flavor Profiles:
This bread has a sweet and nutty flavor with hints of cinnamon and nutmeg.
Serving Suggestions:
Serve as a snack or for breakfast with a dollop of Greek yogurt and a drizzle of honey.
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