Baking apple bread is fast becoming a habit. I think it’s a great dish to give kids because it contains no refined sugars and is full of fruity goodness, while still sweet enough to serve as a treat. I serve it with butter or without, for breakfast with fruit and for tea, with a cuppa. I have adapted the recipe from Abel & Cole Veg Box Companion which I think is a cracking good book for those who know how to cook, but sometimes get stuck for ideas.
200g wholemeal spelt flour
150g plain white flour
1 tsp bicarbonate of soda
1-2 apples, grated
250ml apple juice (I use the cloudy stuff)
2 tbsp agave nectar (or honey, if your child is over one-year-old)
50g melted butter or olive oil spread
1 litre loaf tin
Butter for greasing and flour for dusting tin
Preheat oven to 180c.
Measure the flours and bicarb in a large bowl and fold in the grated apple, do this gently to keep the air in.
Melt the butter, beat the egg and measure out your apple juice and agave nectar.
Add the wet ingredients to dry, remembering not to pour hot melted butter directly onto the beaten egg.
Fold the ingredients together using as few movements as possible, as soon as the mixture is incorporated, pour it into a buttered, floured loaf tin.
Bake in the middle of the oven for about 40 minutes until cooked. Test the loaf with a skewer, when cooked it should leave the loaf clean.
Turn out onto a wire rack to cool.
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