School started a few weeks ago, and I keep trying to convince myself that summer weather is slowly fading into fall. It's my favorite season. The desert doesn't share my enthusiasm, so I'll have to wait another two months for the triple-digit days to disappear. Nevertheless, the calendar tells me to bake.
I've made this vegan sweet bread a dozen times, and it seems to get better every time. I should tell you I adapted it from Erin McKenna's Babycakes, but I've altered the recipe so much it's not much like the original.
As far as the flour blend, I use a variety milled in the UK. The texture is similar to cake flour or, as strange as it may sound, powdered sugar. I suggest a blend of white rice flour, fava flour, potato starch, and arrowroot. It's not as technical as you might think; each flour yields a slightly different texture.
1 3/4 cup gluten-free flour blend
1 cup brown sugar
2 1/4 teaspoons baking powder
1/4 teaspoon baking soda
1/4 teaspoon xanthan gum
1 teaspoon sea salt, fine
2 tablespoons cinnamon, separated
1/2 cup coconut oil
1/3 cup applesauce
2 tablespoons vanilla extract
1 cup hot water
1 teaspoon granulated sugar
2 Granny Smith Apples, peeled and diced
1 teaspoon cinnamon
1/2 lemon, juiced
1 tablespoon sugar
In a large mixing bowl, whisk together the flour blend, sugar, baking powder, soda, xanthan cum, sea salt and 1 tablespoon of cinnamon. In a large measuring cup, combine the oil, applesauce, vanilla and hot water. Stir it into the batter until combined, then fold in the roasted apples.
Turn the oven down to 325 degrees Fahrenheit.
Remove about 1/2 cup of the batter and add the remaining 1 tablespoon of cinnamon and an additional 1 tablespoon of water.
Coat a standard loaf pan with coconut oil. Pour the batter into the pan. Drizzle the cinnamon batter and swirl it in with a spoon. Sprinkle with one teaspoon granulated sugar.
Bake for 45-50 minutes until a tester comes out clean.