Applesauce Loaf
A moist, fibre-rich, loaf packed with juicy fruit and the goodness of whole grains
Ingredients
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
Instructions
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.