In the afternoons, I like to settle into a comfy chair and sip my coffee out of a porcelain cup and daintily eat something sweet and elegant, all the while looking serene and "together, man". I like to. But most afternoons I'm swigging coffee out of a giant mug and stuffing little loaves into my face while up to my armpits in flour and with a camera hanging around my neck. True story.
Little Apple and Cinnamon Loaves - Gluten Free
For the Loaves:
1/2 cup unsweetened applesauce (I make my own. Recipe here) or store bought
1/4 cup olive oil
1/3 cup milk (or almond milk if you want to keep this vegan)
1/2 cup brown rice flour
1/4 cup quinoa flour
1/ 1/2 teaspoons gluten-free baking powder
1/2 teaspoon ground cinnamon
1/4 cup brown sugar
1/4 cup ground hazelnuts
Pinch of salt
For the Vanilla Glaze:
1 cup icing sugar, sifted
1 1/2 tablespoons milk (or almond milk if you want to keep this vegan)
1/4 teaspoon vanilla extract
Make the Loaves:
Preheat the oven to 180C and grease a mini loaf pan. Set aside.
Put the applesauce, egg, oil and milk into a bowl and whisk to combine. Set aside.
In a separate bowl, mix the brown rice flour, quinoa flour, baking powder, cinnamon, sugar, ground hazelnuts and salt. Pour the wet ingredients into the dry ingredients and stir until just combined.
Spoon the batter into the prepared pans and bake for 20 - 25 minutes or until a skewer inserted into the centre comes out clean. Cool in the pan for 5 minutes before turning out on a wire rack to cool completely.
Make the Vanilla Glaze:
Put the icing sugar into a bowl and add the vanilla and stir in enough milk to achieve a drizzling consistency. Drizzle over the cooled loaves.