Apples are one of those foods that make the colder months so much more bearable. The bright crunch and tart sweetness of a perfect apple is incredible in baking, salads and in smoothies (with spinach, avocado and mint -yum!). Because I'll be totally honest, I am so very ready for warmer weather. I get more than a little impatient around September. I'm over all the rain, bored of wearing lots of layers and I'm ready to start planning beach time. I find baking helps me beat the grey-day blues. The rhythm of quietly working away in the kitchen while sipping on a mug of herbal tea (I'm obsessed with Forage & Bloom at the moment) always sets my afternoon on the right path.
I'm really excited to be collaborating with JAZZ™ apples this September to bring you some of my favourite apple recipes. I'm kicking things off with a rustic and soothing gluten free loaf. Full of apple goodness, the caramelly sweetness of dates and warm cardamom spice.
I've grated apples into the batter, then gently folded in some apple chunks and finally tiled some thin apple slices over the top of the loaf just before popping it in the oven. A salute to this beauty of a fruit.
Enjoy the rest of your week. Take some time out for you. Kelly xox
Apple, date & cardamon loaf
3/4 cup baking dates
4 free-range eggs - lightly beaten
1 teaspoon good quality vanilla essence
1 teaspoon ground cinnamon
1 teaspoon ground cardamom
1/4 teaspoon ground nutmeg
1 teaspoon baking powder
1 1/2 cups almond meal / ground almonds
1/2 cup brown rice flour
1/4 cup tapioca flour
1/4 cup melted butter
1 grated Jazz Apple - squeezed of liquid
1/2 Jazz Apple - cut into 1 cm cubes
1/2 Jazz Apple - sliced
Pre heat oven to 180 degrees celsius
Cover the dates in boiling water and leave to soften for 10 minutes. Drain well and place in a food processor along with the eggs, spices and baking powder. Blitz until the dates are in small chunks. Add the flours and butter. Run the machine until well mixed.
Use a spatula to transfer the batter to a large bowl. Stir through the grated and cubed apple.
Transfer batter to a lined or well-greased 23cm loaf tin. Use a spatula to flatten the top of the loaf. Lay the apple slices across the top.
Bake for 50-60 minutes until lightly golden and a skewer comes out clean when inserted.
Leave to cool for 30 minutes before slicing.
Will keep in an airtight container for up to 3 days. Will freeze well for up to one month.