Applesauce Loaf
Quiche'n'Tell
A moist, fibre-rich, loaf packed with juicy fruit and the goodness of whole grains
Prep Time 30 minutes mins
Cook Time 50 minutes mins
Resting time 10 minutes mins
Total Time 1 hour hr 30 minutes mins
Course Breakfast, Dessert, Snack
Cuisine American
For the applesauce
- 500 g ripe, sweet apples such as Gala or Golden Delicious, peeled, cored and chopped
- 125 ml water
- 80 g brown sugar
- 2½ tsp lemon juice
- ¼ tsp cinnamon powder
For the applesauce loaf
- 95 g whole wheat flour
- 95 g sorghum (jowar) flour
- 95 g oat flour (ground rolled oats)
- 2 tbsp ground flax seed soaked in 5 tbsps water (or 2 eggs beaten)
- 270 ml applesauce
- 100 g dark brown sugar
- 20 g caster sugar
- 45 g olive or sunflower oil (or 55g melted butter or margarine)
- 2 tbsp baking powder
- 1/2 tsp soda bicarb
- 1 tsp cinnamon powder
- 1/2 tsp grated nutmeg
- 1/2 tsp salt
- 70 g raisins
- 55 g walnuts, chopped
- 70 ml water
To make the applesauce
Put the chopped apples, water and sugar in a saucepan and bring to a boil, reduce the heat, cover and cook for 15 minutes until the apples are really soft.
Add the cinnamon powder and cook for a further 10-12 minutes till most of the water has evapourated. Turn off the heat and and mix in the lemon juice. Then puree the apples in a blender or mash with a spoon/fork for a more chunky applesauce. Cool and store in the fridge for up to a week.
To make the applesauce loaf
Preheat the oven to 180°C and lightly grease and line a 9" x 5" loaf tin.
Whisk all the dry ingredients, except the sugars in a bowl.
In a larger bowl, combine the oil (or butter), flax paste, sugars, water and applesauce.
Using a spatula, stir the dry mixture into the wet mixture in 3 batches.
Then stir in the raisins and walnuts.
Pour the batter into the prepared tin and allow it to rest for 10 mins. The bake in the centre of the oven for 50 mins or until a skewer inserted into the loaf comes out clean.
Rest the applesauce loaf in the tin for 10 minutes before turning out and cooling on a wire rack.