I was making those Apple Handpies for the rest of the family and a friend, and in order to stay on the diet and reduce my temptation levels, I came up with this recipe. Note that as-is, it is not gluten free. On the other hand, you could leave that out, and (probably) the only result would be a slight crumble to the structure.
However! I was very happy overall with the crumb and rise of this bread. Going to play around with it in a more savory version soon.
Low-Carb Apple Bread
I mixed this all in one bowl on the stand mixer. It is fairly straightforward:
- 1/3 c melted lard (or butter, or coconut oil… the lard was to hand)
- 4 large eggs
- 1/2 c water
- 1 tbsp wheat gluten
- 1 1/2 tsp xanthan gum
- 2 tsp baking powder
- 1/4 tsp cardamom
- 1/2 tbsp (that’s not a typo, I like ginger) ground ginger
- 1/2 tsp nutmeg
- 1 tsp cinnamon
Let mix (or mix and allow to stand) for roughly ten minutes to hydrate the thickening agents and spices. Preheat oven to 350. Line a loaf pan with parchment paper, and grease the paper.
Add in to the mixing bowl:
- 1 c grated apple
- zest of one orange
- 1/3 c xylitol (Birch Sugar)
- 1 tsp vanilla extract
- 1/2 c coconut flour
- 2 c almond flour
Stir until completely combined. Turn batter – it will be very thick! – out into the pan. Smooth it out on top. Optional: Sprinkle with nuts for crunch.
Bake at 350F for about an hour, until wooden tester comes out cleanly.
Cool before slicing, to reduce crumbling. It will be somewhat crumbly, but it was better than my pumpkin bread because of the thickening agents.
This has a dense, moist crumb, and it is very filling. I put the serving size as a half slice, with 3 g net carbs, estimating 16 slices from the loaf.
I have a baked yummy! I sliced the loaf up and froze it so I can indulge at will but don’t have to eat the whole thing before it goes bad.
Oh, yeah… toasted? This stuff is amazing. With butter. Mmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmm!