Eosinophilic Esophagitis Friendly Vegan Apple Cinnamon Loaf
Total time1 hr 30 min
Prep time15 min
Cook time1 hr
4.8(11)
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Learn more →Ingredients
10 servings
For the flax eggs
- 2 tbsp ground flaxseed
- 6 tbsp water
For the batter
- 2 cups all-purpose flour
Chef's tipChoose a gluten-free baking blend labeled 1:1 or cup-for-cup and use the same amount. Almond and coconut flour won't work the same way. - 1 tsp baking soda
- 1 tsp baking powder
- 1 ½ tsp ground cinnamon
- ¼ tsp ground nutmeg
- ½ tsp salt
- ¾ cup organic cane sugar
- ⅓ cup neutral oil (such as canola or sunflower oil)
- ½ cup plant-based milk
- 1 tsp apple cider vinegar
- 1 tsp vanilla extract
- 1 ½ cups apple, peeled and finely diced (about 2 medium apples)
For the cinnamon topping
- 2 tbsp organic cane sugar
- ½ tsp ground cinnamon
Instructions
- 1
Preheat the oven to 350°F (175°C). Grease a 9x5-inch loaf pan and line it with a strip of parchment paper, leaving an overhang on the two long sides to act as handles.
- 2
In a small bowl, stir together the ground flaxseed and water until combined. Set aside for 5 minutes until the mixture thickens to a gel-like consistency.
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