Vegan Cinnamon Loaf (ve, gf, refined-sugar free)

Cinnamon buns are one of my favourite Autumnal treats. The kneading, proving, rolling, cutting, proving (again)…not so much. Don’t get me wrong, if I have the time, I find it really therapeutic to spend an afternoon baking. But, if time is not on my side, I like to be able to resort to a less time consuming but equally delicious alternative.

That’s why I love this cinnamon loaf - it’s naturally gluten free due to the brown rice and almond flour, vegan and refined-sugar free. Given that a number of lifestyle-related deaths are attributable to low consumption of nuts, the high content of almond flour in this loaf make it an attractive option for anyone struggling to fit in nuts in their diet.

In between layers of batter you’ll find gooey, caramel-like coconut sugar and cinnamon which give it just the right amount of indulgence. Whilst the batter is so soft it melts in your mouth. I hope you try it because I know you’ll love it!

• Ingredients

  • 1 Braeburn (or another cooking) apple

  • 1 cup brown rice flour

  • 1 cup ground almonds

  • 1.5tsp baking powder

  • 1/2tsp bicarbonate soda

  • a pinch of salt

  • 1/4 cup + 1tbsp coconut sugar

  • 200ml almond milk

  • 1/4 cup maple syrup

  • 2tbsp coconut oil, melted

  • 1tsp vanilla extract

  • 2tsp cinnamon

• Method

  1. Pre-heat your oven to 180°C (fan). Line a loaf tin.

  2. Peel, de-stone and dice the apple. Transfer to a hand blender cup together with a few tablespoons of water and microwave for 3 minutes. Drain any excess water and blend to a purée. Set aside.

  3. In a large bowl, combine the brown rice flour, ground almonds, baking powder, bicarbonate of soda, 1/4 cup coconut sugar and a tiny pinch of salt. Whisk well to remove any flour clumps and combine all ingredients.

  4. In another bowl combine the apple purée, maple syrup, coconut oil, almond milk and vanilla extract.

  5. Slowly pour the wet ingredients into the dry, whisking to combine until you have a uniform mixture.

  6. In a separate bowl or cup mix 1 tablespoon of coconut sugar with the cinnamon.

  7. Pour 1/3 of the batter into the prepared loaf tin. Dust with half of the coconut sugar and cinnamon mixture. Top with another 1/3 of the batter and dust with the remaining coconut sugar and cinnamon. Finish by pouring the remainder of the batter.

  8. Bake for 30-35 minutes. Allow to rest in the tin for 10-15 minutes before removing and slicing.

Hope you enjoy it and don’t forget to tag me on Instagram or Facebook so I can see your recreations.