As I've mentioned, I have a lot of apples in my yard, so I am always on the hunt for something new to do with them. I tried this Apple Almond Gingerbread recipe from Whole Foods. WOW!! It's really good. Supposedly it freezes well.
Apple Almond Gingerbread
Apple Almond Gingerbread
Ingredients:
5 tablespoons butter, melted, plus more for greasing
3/4 cup slivered almonds, divided*
1/2 cup plus 2 tablespoons lowfat buttermilk
1/3 cup unsulphured molasses
1/2 cup sugar
1 tablespoon vanilla extract
1 egg
1 1/4 cups whole wheat pastry flour
1 tablespoon ground ginger
1 1/2 teaspoons baking soda
1 Fuji or Gala apple, peeled, cored and finely chopped
Method:
3/4 cup slivered almonds, divided*
1/2 cup plus 2 tablespoons lowfat buttermilk
1/3 cup unsulphured molasses
1/2 cup sugar
1 tablespoon vanilla extract
1 egg
1 1/4 cups whole wheat pastry flour
1 tablespoon ground ginger
1 1/2 teaspoons baking soda
1 Fuji or Gala apple, peeled, cored and finely chopped
Method:
Preheat oven to 350°F. Grease an 8-inch loaf pan with
butter. Put 1/4 cup almonds in bottom of pan and then rotate pan to
distribute them around the bottom and sides (they'll stick to the
greased pan); set aside. In a large bowl, whisk together buttermilk,
molasses, sugar, butter, vanilla and egg. In a second large bowl,
combine flour, ginger, baking soda and remaining 1/2 cup almonds. Add
apples and toss well. Stir flour mixture into molasses mixture and then
spoon batter into pan. Bake until cooked through and a toothpick
inserted in the middle comes out clean, 45 to 50 minutes. Let cool in
pan for 30 minutes and then invert onto a plate and serve warm or at
room temperature.
I
used two apples instead of one, and since there were 3/4 Cups of
almonds in the bread, I used almond extract instead of vanilla. I
replaced 1/2 Cup of the wheat flour with spelt flour.
Delicious!! You might even think you're eating chocolate bread.
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