Hi, my friends. It’s been so long since I have had the chance to sit down and share with you in this space–one of my favorite things to do. The Summer was busy! Busy in the best way possible but busy! And then came Fall. There’s something about Fall that feels like a clean slate. The weather changes, routines are made and start to be kept, leaves start to fall and my favorite farmers markets and stores are stocked with my favorite goodies. Whenever the seasons change, I find myself in the kitchen with new inspiration based on what’s “in season” and often local. And, no Season seems to offer me inspiration more than Fall.
After a long walk in Central Park the other day, I found myself in the kitchen experimenting. I had a STRONG craving for a deep (and I mean deep) Maple flavored apple cake–so “mapley” (if that’s even a real word) that you could smell it from a mile away.
My inspiration all started that morning….Jonathan and I had just been to my local farmers market, something we love to do together on the weekends, where I found and purchased the most flavorful Macintosh apples ever – a huge craving of mine at this time every single year. The “tartness” and the crunch of the apples are very “moreish” and I literally dance around the house while eating them – that’s how happy these apples make me!
We purchased our apples and were on our way. Then, on the way home, Jonathan and I decided to stop by our beloved Trader Joes. I turned the corner and there it was…their seasonal Non-diary Maple Oat Beverage in their dairy section. I grabbed it at lightening speed (they sell out SO quickly) and jumped for JOY (seriously)!
Apples, check. Non-Diary Maple Oat Beverage, check. The combination of those two things together is all I could think about on the walk home.
Could I combine the two into an Oat Flour Type Maple Loaf like the one I had so been craving? I picked up the pace and the next thing I knew I was back home in my kitchen. I mixed them together, added some spices and could not believe what I had created and how quickly it all came together. It was everything I hoped it would be and more. It was light and a bit tart from the apples, sweet but not too sweet and packed a whoppingly big and I mean HUGE Maple flavor that just screamed FALL.
My Maple Apple Loaf filled our home with the sweet smell of Fall and my family couldn’t wait to dig in. I personally love this loaf and cannot stop eating it with my tea in the afternoons, my kids have it for breakfast and Jonathan has it with his tea after dinner.
High in fiber (due to the oat flour and apples) and healthy fat (thanks olive oil), I do truly believe that my Maple Apple Loaf is a bit healthier than most without sacrificing any flavor. In my humble opinion, it’s rich Maple flavor is the perfect compliment to Fall and is what makes this loaf very, very special.
As the leaves change and the Fall continues to show off all of its beauty, I hope you’ll make my Maple Apple Loaf and it quickly becomes one of your Fall favorites. Remember, inspiration (especially in the kitchen) can come from anywhere. I hope that you soon have the opportunity to take a little walk and see where your inspiration takes you. Happy Fall and happy baking! xx Janine
Janine’s Maple Apple Loaf: A Fall Favorite
2 1/2 cups Oat flour
2 teaspoons baking powder
1/2 teaspoon pumpkin spice (got mine at Trader Joes but any will do)
1/2 teaspoon cinnamon
1/3 cup Olive oil (any type)
1 cup organic coconut sugar
1 organic egg
1 cup Trader Joes Non-dairy Oat Beverage Maple
1 tablespoon Maple Syrup
1/2 teaspoon vanilla
1 medium apple – peeled. cored and chopped into small pieces
Instructions: Preheat oven to 350 degrees
In a medium bowl combine the oat flour, baking powder, pumpkin spice and cinnamon, mix well, set aside.
In another medium bowl combine the olive oil, coconut sugar, egg, oat beverage, maple syrup, vanilla and the chopped apple. Mix well.
Add the wet ingredients to the dry ingredients – mix well until all is combined well.
In a 9×5 loaf tin that is either lined with parchment or sprayed with oil, add the mixture to the loaf pan. Make sure it’s evenly distributed in the pan.
Bake at 350 degrees for 45-50 minutes. Take the loaf out and check with a tooth pick to see if it’s done and ENJOY!!