Yum! This was my first attempt at grain-free, gluten-free, refined sugar-free baking… that’s a lot of “free”! 😉 I am so used to baking with flour that I was slightly apprehensive about how this recipe might turn out. I was relieved when this baked up beautifully light and soft. The kids and I, (well, mostly I), ate a whole loaf today. Instead of making one large loaf, I made three minis, cooled them completely, then wrapped them and stored them in the refrigerator. I know I’ll make this again and I’ll have fun trying out new coconut flour recipes soon. My next experiment will be testing this same recipe, but swapping the apple sauce for pumpkin puree. Thanks for reading, enjoy!
These popped out of the pan nicely after cooling for 15 minutes. I love my USA Pans! 🙂
Applesauce Spice Bread – adapted from Au Naturale Nutrition
- 6 eggs
- 3 Tbsp coconut oil, butter, or ghee (melted)
- 1/2 cup raw honey or maple syrup
- 1/2 cup unsweetened, natural applesauce
- 1 Tbsp vanilla extract
- 1 Tbsp molasses
- 3/4 cup coconut flour
- 1/2 tsp sea salt
- 1/2 tsp baking soda
- 1 Tbsp pumpkin pie spice
Preheat oven to 350. In a large bowl, combine dry ingredients. In a medium bowl, combine wet ingredients. Pour wet ingredients into dry and blend until evenly combined. Grease pan(s). Pour batter into 3 mini loaf pans or 1 large glass loaf pan. Bake for 35-40 minutes in mini pans. Bake 65-70 minutes for 1 large loaf. Allow to cool completely. Store in fridge.