Friday, 4 September 2015

Browned Butter Caramel Apple Loaf (High Protein, Gluten-Free)

This last week or so, it's truly started to feel like Autumn has started to 'fall'. The nights are slowly drawing in, the mornings are cooler and darker, and the rain...well, don't even get me started on the rain.

I don't know about you, but Autumn is actually my favourite season of them all. I adore pulling on big, chunky, roll-neck jumpers and digging out my boots. I love a reason to rock a beanie (or a hat!), and coats...well, I have far too many to even count.

Now I've started to feel Autumnal, you can expect lots of comfort food, and lots of warming flavours. Think plenty of rich sauces for savoury dishes, and then pumpkin, caramel and apples to add to puds and bakes.

Caramel Apple Loaf

This Browned Butter Caramel Apple Loaf (made with protein powder and almond flour) is my first Autumn experiment, and it was a good 'un! Perfect served warm with lashings of the caramel sauce, it's guaranteed to bring a smile to your face on a cold, blustery day.

Paleo caramel sauce

I had also forgotten how incredible browned butter is! Have you ever used it? It adds a sweet, nutty flavour to cakes and bakes when used and smells...well, it leaves your house smelling like pancakes. Need I say more?

Sam x

P.S The Paleo caramel sauce is to die for! I want to slather it on everything.


Gluten free caramel apple loaf

For the bread -
1 1/4 cup almond flour
3/4 cup protein powder (I used apple / cinnamon flavour)
1.5 tsp cinnamon
1 tsp bicarbonate soda
Pinch salt
1/3 cup browned butter (find out how here)
1/3 cup milk of choice
1/2 cup honey
2 eggs
1 tsp vanilla extract
1 tsp apple cider vinegar
2 small apples, peeled and chopped
Handful nuts, chopped (I like walnuts or pecans)

For the topping:
4 - 5 tbsp almond flour
2 tbsp Coconom coconut sugar
2 tsp butter, softened
Pinch cinnamon

For the caramel sauce:
2 tbsp water
1/3 cup Coconom coconut sugar
1/2 cup + 1 tbsp full-fat coconut milk
Pinch salt


1) Preheat oven to 170C, then grease and line a loaf tin. Mix together the dry ingredients and then, in a separate bowl, beat together the wet. Mix together the wet and dry until just combined, then stir through the nuts and apple chunks.

2) Pour into your prepared loaf tin, then make the topping by mixing together all ingredients with your fingers until they form a 'crumble-like' topping. You may need to add a touch more flour if it's too sticky. Sprinkle over the loaf cake, then place in the oven to bake. Bake for 20 minutes, then cover the top with more baking paper to prevent over-browning. Bake for a further 20 - 30 minutes, or until cooked through.

3) In the meantime, make your caramel sauce. Heat the water and coconut sugar until boiling and the sugar has 'disappeared', stirring constantly. Pour in the coconut milk and salt and continue to heat, stirring all the time to prevent catching. Once the sauce has darkened in colour and thickened, pour into a dish until ready to serve.

4) Serve this bread sliced warm, drizzled with caramel sauce.