If you haven’t yet discovered the blog Green Kitchen Stories yet, then you can thank me later after you click over for a droolfest of delicious, healthy recipes along with beautiful pictures and some great writing.
Apple and Oat Loaf – serve with butter and honey
I’ve never made any of the recipes from the site before but have definitely used it for inspiration. I recently bought their new book Green Kitchen Travels (Amazon US | Amazon UK) and immediately wanted to make their Apple and Oat scones. Sounds delish right? This book is beautifully written and all the recipes are inspired by their travels, each recipe has a great introduction and has caused me to spend quite some time perusing travel agent websites lately!
I’ve been neglecting this blog for a while, I’m not too sure why, a combination of lack of inspiration, feeling like I haven’t got much to say and pretty much just wanting to eat my food rather than take pics of it! However, as soon as I made this recipe I just had to come and share it straight away. If you like it I would seriously recommend this book, next on my list is going to be the almond butter blueberry cookies, they look amazing!
I fully intended to make this recipe as scones, however the texture when mixed reminded me quite a lot of a nice soda bread so I just baked it as a large round loaf and adjusted the cooking time. I also used a bramley cooking apple instead of eating ones and left out the teaspoon of salt from their recipe. The resulting Apple and Oat Loaf is seriously delicious. Just spread a little butter, drizzle with a little honey and revel in the taste and texture of this bread.
There is a note in the book that you can replace the coconut oil and almond butter with regular butter. You could also sub the buckwheat flour for another kind, I imagine this would work well also with wholemeal. I used soy yoghurt here but regular plain would work as well. This tasted so good straight out of the oven, I snapped away while it was piping hot so I could taste it as soon as possible!
Ingredients for Apple and Oat Loaf
200g Oat Flour
150g Buckwheat Flour
1 Tbsp Arrowroot Powder (Or Cornstarch – I used arrowroot)
1 Tsp Baking Powder
1/2 Tsp Bicarbonate of Soda
5 Tbsp Coconut Oil (should be solid, not melted)
3 Tbsp Almond Butter (Or other nut/seed butter – tahini would work well I think!)
250ml Plain Yoghurt
1 Large Cooking Apple (or 2 small eating apples) grated, skin on.
Preheat your oven to 200C(fan) and dust a baking tray liberally with flour.
Place all of the dry ingredients into a large mixing bowl and give a quick stir to combine.
Add the coconut oil and almond butter. Using your hands, mix the ingredients together, breaking up any lumps of oil/butter until the mix resembles fine breadcrumbs. Try to keep a light touch, the less you mess around with this dough, the lighter the end result. Use your fingertips rather than your whole hand.
Add the yoghurt and grated apple at this point and use a wooden spoon to bring the mix together. The dough should be slightly wet rather than crumbly, add a little more yoghurt if needed. If too wet, add a little extra flour.
Once it comes together in a ball, place it on your baking tray, pat it down so that it’s about 3 inches high and cut a cross about 1.5 inches deep across the top.
Place into the preheated oven for about 45 mins. It should be golden and crunchy on the outside and tapping on the underneath should give a somewhat hollow sound. The bread will be quite moist, this is not a light and fluffy loaf. Leave to cool (or don’t but mind that tongue doesn’t get burnt!) and serve with jam, fruit compote or butter and honey. I think I will be eating this for breakfast, lunch and snacks this week!