I have been on a hiatus the month of October due to an increase in refugee arrivals at my full time job and an increase in debate tournaments for my part time job. The good news is that the added work, and therefore the added stress, has resulted in some serious sweet cravings and therefore, fall treats!
Today, I’ll focus on two breads that I have been making all month, refining it to these two recipes. I’ve been using the base that Erica from Comfybelly introduced. The basic ingredients are below:
Ingredients
- 3/4 teaspoon of baking soda
- 1/2 teaspoon of sea salt
- 3/4 cup of almond flour
- 1/4 cup of coconut flour
- 2 tablespoons of coconut oil
- 3 eggs
- 1/4 cup of honey
Apple Bread:
For the apple bread, I add 3/4 cup of natural applesauce, 2 teaspoons of cinnamon, and 1 tablespoon of apple butter.
- Preheat your oven to 350° F/175° C.
- Using a whisk or fork, blend all the dry ingredients together.
- Add the wet ingredients together, blend well, and then mix them into the dry ingredients.
- Oil or butter the baking pan. I like to line the bottom with parchment paper and oil coconut the sides.
- Bake for 40 minutes, or until browned and a toothpick inserted in the middle of the bread comes out clean.
Note: The apple butter I use is one from a local farmer’s market and is sugar free and SCD legal. Most apple butters are not! However, I did make it without and it is still incredibly good. Just add an extra tablespoon of applesauce for consistency.
Pumpkin Bread:
The added ingredients in the pumpkin bread are 3/4 cup pumpkin puree, (I followed Danielle’s Tutorial to make my own!), 1 teaspoon cinnamon, and 1 teaspoon pumpkin pie spice.
Follow the same baking instructions for moist, luscious bread! I serve it with butter and my morning iced coffee, courtesy the amazing, acid-reducing Toddy Cold Brew. Thank you fall!
livingfullywithout 