SERVES: 1 LOAF / 12 SLICES / 12 MUFFINS
- 2 cups white or whole wheat flour
- 1 1/3 cups coconut sugar
- 3 tsp Lion’s Mane mushroom powder
- 2 tsp cinnamon
- 1 tsp ginger
- 1 tsp bicarb soda Aluminium free, if possible
- 1/2 tsp baking powder Aluminium free, if possible
- 1/2 tsp sea salt
- 1/4 cup coconut or olive oil
- 1 1/2 tablespoon apple cider vinegar
- 1 cup unsweetened applesauce
- 1/4 cup milk or juice
- 1/2 cup raisins/sultanas
- 1/2 cup walnuts (optional)
- Preheat oven to 180°C (350°F). Grease a loaf pan and line it with parchment paper and set aside.
- In a large bowl, add your flour, sugar, mushroom powder, cinnamon, ginger, bicarb soda, baking powder and salt, and mix well.
- In a separate bowl, whisk together your oil, apple cider vinegar, applesauce and milk/juice until combined.
- Add the wet mix into your dry ingredients and gently mix until just combined. Fold through your raisins/nuts of choice.
- Transfer to the loaf pan and bake for 50-60 minutes, or until a wooden skewer comes out just clean.
- Remove from the oven and allow to cool in the pan for 10 minutes, then carefully transfer to a wire rack to cool completely.
Muffins: Grease and line a 12-hole muffin pan. Bake for 18-20 minutes, or until golden on top and a wooden skewer comes out clean.
Let muffins cool in the pan for 10 minutes, then carefully transfer to a wire rack to cool completely.
Store: Leftover apple loaf can be stored at room temperature, in an air-tight container, for up to 1 week. To keep longer, store in the fridge.
Freeze: This bread is very freezer friendly! Store leftover slices by covering them in parchment paper and keeping them in an air-tight container (or ziplock bags) for up to 6 months.
Serving suggestions: This bread is perfect served fresh, but also delicious when toasted and topped with your choice of butter for a sweet/salty hit, or with roasted almond butter and fresh berries for a more indulgent meal!