Apple Raspberry Bread

Every once in awhile I get something stuck in my head that I just have to make. This bread is one of those things.  I thought about it over and over, compiling what ingredients I would use. When I actually got around to going in the kitchen and making it I of course did it completely different that what I intended.  But it came out so good!  This bread is moist with a slight spiced apple flavor, and wonderful pockets of intense raspberry flavor.  I use raspberries that I picked and froze on a cookie sheet so the raspberries are not stuck together but I think ones from the store would work.

Apple- Raspberry Bread
2 C. Flour
1/2 C. Coconut Milk
1 1/2 C. Apple Pure (about 4 small apples)
1 t. Baking Soda
3/4 C. Honey (or other sweetener)
1/4 C. Agave (or maple syrup)
1 T. Ground Cinnamon
2 T. Flax Meal
1/2 t. Salt
1 C. Frozen Raspberries

1. In a mixing bowl combine all ingredients except raspberries until combined.  Fold in raspberries.

2. Bake for one hour at 350 F in a greased loaf pan.  The bread is done when a toothpick comes out clean.  You might need to add 5-15 minutes depending on your oven.

3. Allow to cool before serving.  Enjoy!

I usually store this bread at room temp in an air tight container.  I have no idea how long it will last that way though because each time I've made this it's only lasted 2-3 days.  Obviously storing it in the fridge would help to preserve its freshness but it's not required.  I eat this bread plain, no need to any butter or spreads!

Mango Raspberry Smoothie

I found out that this week one of my friends is going on a 10 day raw fruit smoothie cleanse! Yay! I'm so glad I can inspire my friends to try new things and explore food! I'm dedicating this post to all those who are trying new things!

The base of this smoothie is really the mango.  It gives a thickness and a creaminess to the smoothie that is so luxurious.  This is a great quick breakfast or snack, and is packed full of vitamins and nutrition. 

Mango Raspberry Smoothie
1 large mango, peeled and cubed
1 large very ripe banana
1 package of raspberries (or 6 oz of frozen berries)
1 apple cored and cubed (optional)
Ice (optional)

1. Put everything in the blender and blend until smooth. Enjoy!

Five Minute Applesauce

I like applesauce. I think it's natures candy and I love it. It's simply one more thing in life that I greatly appreciate. 

Unfortunately I think the stuff they sell at the store is only good for baking and instead I buy apples and make my own.  There is one thing that Michigan does really really well, and that is growing apples.  So when I saw Michigan apples at the store on sale I bought two bags.  This recipe is super easy, takes 5 minutes, tastes like you spent all day making it, and can be stored in the fridge for quite a while (if there are leftovers).

Five Minute Applesauce
6-7 medium sized apples, cut off the core (no need to remove the skins, adds some texture)
Cinnamon, to taste
Maple syrup (optional, depending on the apples it could be plenty sweet without)
Pinch of salt (optional)
1/2 C. Water

1. Put everything in your blender.  If its having trouble blending you can add more water, but not too much!
2. Blend until smooth.
3. Heat in a sauce pan over the stove until warm (do not boil!) Enjoy!

Notes: If you made too much and you want to store some I put hot applesauce in mason jars with fresh lids and as they cool they suction the lids down.  The applesauce is safe like this for a few days, after that put it in the fridge where its good for a few weeks.  I use this in baking instead of eggs or to give things more moisture, and also use it as a topping for my Easiest Ever Ice Cream.

Apple Dutch Baby

The weather is still not great and once again I am stuck inside.  While browsing around the food sites I found a recipe for a "dutch baby" which sounded kind of naughty to me but it was on a food blog so I figured it couldn't hurt to click on it.  I am so glad I did!

This is really a go-to dessert in our house because its so quick and easy and we always have the ingredients to make it around our house.  Its kid friendly, adult friendly, and is also cooked in my very favorite cast iron pan which makes me like it more I think.

Apples Cooking in the cast iron skillet.

Apple Dutch Baby

Filling
4-8 Apples (depending on size and how thick you want your filling), any type, my favorite is granny smith
Cinnamon, to taste
1 T Apple cider vinegar
1 T Water
2-3 T Palm Sugar

Topping
1 C Flour
1/2 t Salt
1/2 t Lemon Zest (optional)
6 Eggs worth of Ener-g Egg Replacer (with the 2T of water per egg)
1 C Soymilk
1/2 t vanilla
1 t Cinnamon

1. Preheat oven to 425 F.

2. Slice apples and place them into a 9 inch cast iron skillet.  Saute them on medium high heat, making sure they do not burn for 4-5 minutes.  Add the rest of the ingredients in the filling to the skillet and continue to saute until the apples are just soft. Remove from heat. Spread evenly on bottom of the pan.

3. In a separate bowl mix all the ingredients for the topping.  It will be a little runny. Pour over the apples and immediately put in the oven.  Bake for 20-22 minutes or until the top is slightly browned.  Allow to cool slightly before serving.

I use a spoon to scoop servings out of the skillet and then flip each scoop upside down so the filling is on top.  This is great with some vegan ice cream or with a splash of soymilk.  Makes a very satisfying late night treat!

The little white spots are baking soda that came out of the bottom of the jar I had in little rocks.  Time for a new jar!