APPLE WALNUT BREAD (HEALTHIER VERSION)

I'm still trying to tame my sweet tooth, but sometimes, I just want something sweet! This healthier, lower carb recipe for apple walnut bread is not super sweet, but it does the trick. A small slice for breakfast is all I need, with some scrambled eggs and a bowl of fresh berries...and of course, coffee! 

INGREDIENTS

• ¼ cup extra-virgin olive oil or avocado oil
• ½ cup sugar free maple syrup
• 2 TBLS coconut sugar
• 4 large eggs
• 1 cup coarsely grated apples
• ½ cup raisins
• ½ cup chopped walnuts + a few to sprinkle on top
• 2 TBLS pumpkin seeds
• 2 TBLS chia seeds
• 1 teaspoon baking powder
• 1 teaspoon vanilla extract
• ½ teaspoon baking soda
• ½ teaspoon ground cinnamon
• ½ teaspoon fine sea salt
• 2 cups almond flour
• ¼ cups quick cook oats
• INSTRUCTIONS
• Preheat the oven to 325 degrees Fahrenheit.
• Generously grease your loaf pan’s base and sides with cooking oil spray or butter and generously flour it with almond flour, or line pan with parchment paper and lightly spray. This makes it easier to lift out of the pan.
• In a large mixing bowl, combine the oil, maple syrup and coconut sugar. Whisk until blended together. Add the eggs and whisk until the mixture is thoroughly combined.
• Add the grated apples, baking powder, vanilla, baking soda, cinnamon and salt, and whisk to combine.
• Add the almond flour and oats. Switch to a large spoon or spatula and stir until the flour is fully incorporated. Stir in the raisins, chopped walnuts and chia and pumpkin seeds.
• Pour batter into prepared pan and sprinkle a few walnuts on top.
• Bake 55 - 65 minutes, until the center of the loaf is fairly springy to the touch and a toothpick comes out clean.
• Place the pan on a cooling rack to cool for at least 30 minutes (this bread is delicate while warm). Use a butter knife to loosen the edges of the bread from the pan, then carefully tip it over to release. Slice and serve!