Refined sugar free Apple loaf cake

We love apple cake and decided we wanted to create a refined sugar free apple load because as proven previously in our banana loaf recipe you don’t have to use refined sugar in a cake for it to taste delicious.

We had a few goes experimenting with the recipe but we are finally happy with it and easy to share it with you! Let us know if you decide to make it and we would love to see your creations as always ๐Ÿ™‚

apple loaf.png

Ingredients
2 Braeburn apple
200g oat flour (we just blend oats that we already have in the cupboard)
1 tsp baking powder
1tsp bicarbonate of soda
100ml milk of your choice we used almond milk
3tbsp coconut sugar (optional)
2tsp Cinnamon

Method
Pre heat your oven to 180oc
Line your loaf tin and grease with some melted coconut oil
Blend the oats until they are fine and resemble flour
Chop 1 1/2 apples into medium sized chunks- with the remainder of the apple you will need to cut it into slices that can be placed ontop of the cake (as seen in the photo above)
Mix your oat flour, baking powder, bicarbonate of soda, cinnamon, 2tbsp coconut sugar and diced apples together until combined.
Pour in the milk and stir until mixed well.
Pour the mixture into the loaf tin
Place the sliced apple on top of the mixutre
sprinkle with 1tbsp coconut sugar
Bake the apple loaf for 30 minutes until cooked throughout
When cooked let cool and enjoy with a cup of tea or coffee!

Raspberry and Lemon Muffins

These muffins are so delicious and they are gluten free, dairy free and refined sugar free too and you cannot even tell, who said following a low FODMAP diet had to be boring!
We made them with raspberry and lemons because raspberries are in season now, and raspberry and lemon are the perfect summer flavour but you could try with other ingredients instead.

Ingredients
4tbsp sunflower oil
1 egg
75ml almond milk
150g gluten free self raising flour
1tsp xanthan gum
100g coconut sugar
drop lemon extract
1tsp lemon juice
punnet of raspberries (around 150–175g)

Method:
1) Preheat the oven to 180 degrees and put muffin cases in a muffin tray
2) In a jug mix together the milk, egg and oil. Then add the lemon extract and juice
3) In a mixing bowl sieve in the flour then add the sugar
4) Add the wet ingredients to the dry ingredients with half of the raspberries and mix – do not over mix
5) Spoon the mixture into the cases and then top with the remaining raspberries
6) Cook in the oven for 25-30 minutes, until the skewer comes out clean
7) Best enjoyed warm!