Apple Breakfast Cake (Paleo, GF, DF)

This is one of those things that you can eat for breakfast or dessert.  Don't you love those?  It's the beauty of a quick bread.  I was really worried about this one but it turned out so great.  So much like a normal treat.  The crumb is sweet, moist and holds together - which is no easy feat with Paleo baking.  

Weekends and weekends of rain had passed and I was dying to go apple picking.  Finally, this past weekend it was a beautiful fall day so we got in the car and headed to Wrightmans Farm in Morristown, New Jersey.  It's a very nice farm with snacks, hayrides, a farm store and u pick apples.  My favorite part of the day was wandering the apple orchard, getting lost in the corn maze and oogling all the pumpkins and gourds on display.  We have so many apples. Er, had so many - their numbers are dwindling but luckily I have enough left to make another one of these breakfast breads.     

If you don't have applesauce but have apples - peel, core and chop two, place them in a pot with about 1/3 cup water.  Cover and simmer until apples are tender, about 10 minutes.  Use a stick blender to puree.   

When arranging apple slices in the pan, go for one layer.  Thicker slices (1/4") are good.  Double layers won't stick together and when you invert the pan one side will most likely stick to the pan and one with the cake.  Just a tip. 

Apple Breakfast Cake

1 large apple, cored and sliced

1/2 cup almond flour

1/2 cup coconut flour

1 teaspoon baking soda

1/2 teaspoon baking powder

1/4 teaspoon salt

1 teaspoon cinnamon

1/4 cup honey

2 tablespoons coconut oil + plus extra for the pan

1 1/2 cup unsweetened applesauce

2 eggs, beaten

Heat oven to 375 degrees.  Generously run a loaf pan with coconut oil - really don't be shy. Arrange apple slices on bottom of pan - aim for a single layer.  In a medium sized bowl, whisk together almond flour, coconut flour,  baking soda, baking powder, salt and cinnamon.  Set aside.  

Warm honey and coconut oil and whisk together.  Whisk in apple sauce and egg.  Combine well with dry ingredients.  Carefully, pour over apple slices in loaf pan.  Smooth and level top of batter.  Bake 55 minutes.  Remove from oven and let cool in pan 5 minutes.  Invert onto plate and cool.  

Regular Cornbread

Nothing crazy here.  Just your usual cornbread.  It's not sweet and has a mild corn flavor.  It's perfect for chili.  Stir in kernels from one ear of corn if you like.  

If you don't have buttermilk: use 1 1/2 cup milk but substitute 2 tablespoons for the milk with white vinegar.  Set aside for 5 minutes before using.  It will become tangy and thick. 

Makes one 8" x 8" pan of bread.

Cornbread

1 cup cornmeal

3/4 cup all purpose flour

3 tablespoons sugar

1 1/2 teaspoons baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

pinch cinnamon

6 tablespoons melted butter

1 egg

1 1/2 cups buttermilk

Heat oven to 425 degrees.  Oil an 8" x 8" pan.  Set aside.  

Whisk together cornmeal, flour, sugar, baking powder, baking soda, salt and cinnamon.  Fold in melted butter, egg and buttermilk (corn kernels, if using) until flour is hydrated. Batter will be lumpy, it's ok, just don't over mix.  Pour batter into prepared pan and bake until edges are golden brown, about 25 minutes. Cool in pan 5 minutes.  

Chocolate Peanut Butter Banana Bread

I really needed something sweet the other night and had a couple bananas lying around on the counter looking bored and starting to spot.  Perfect.  Spotted bananas are the always the beginning to something good, aren't they?  In this case it's banana bread, I made mini loves but you could so muffins or an 8 inch loaf.  Up to you.  These are not very sweet, if you like a sweeter quick bread add more agave or when serving, drizzle with more.  (Drizzling with more is better!)

Makes 1 loaf or 8 mini loaves or 12 muffins.

Chocolate Peanut Butter Banana Bread

2 very ripe bananas, peeled

1/4 cup natural peanut butter (creamy or chunky)

1/4 cup olive oil

1/4 cup agave

1 egg

1 teaspoon vanilla extract

1 teaspoon baking soda

1 teaspoon salt

1 1/2 cup all purpose flour

1/4 cup cocoa powder

Heat oven to 350 degrees.  Grease baking pan and set aside.  

In a bowl, mash banana with peanut butter.  Stir in olive oil, agave, egg and vanilla.  Mix well.  In another bowl, whisk baking soda, salt, flour and cocoa powder until evenly combined.  I sifted my cocoa powder in to avoid lumps.  Fold all flour mixture into banana batter.  Stop folding once all combined.  (lumps are ok but no streaks of flour.  If batter is over mixed once flour is added, the bread will be tough.)

Spoon into prepared pan and bake, 15 to 17 minutes, or until tester comes out clean.  Cool on rack.