Saturday, October 22, 2011

Hudson's Healthier Version (Apple Cinnamon Loaf)

Hi all:) So I decided to make my Apple Cinnamon Loaf again, but this time I wanted to make it in muffin form, and also make it less sugary so that I could give it to my son without feeling like a horrible parent! haha... NOT saying that people who give their kids sugar are horrible parents, I just feel horrible when I know I can do better. You could probably make this with agave nectar or brown rice syrup etc, I just haven't had a chance to try yet. For this version, I reduced the overall sugar, reduced the salt, upped the whole wheat flour, and added ground almonds to the mix. Here is the healthier version:

1+1/4 cups whole wheat flour
1/2 cup all purpose flour
1/3 cup raw sugar
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon sea salt
1+ 1/2 teaspoons cinnamon
1/2 teaspoon nutmeg
1/3 cup ground almonds
1 chia egg (I ground my chia seeds. 1 tablespoon chia + 3 tablespoons water)
2 tablespoons maple syrup
1+1/4 cups applesauce (unsweetened)
1/3 cup canola oil
1 apple, peeled and chopped (I used a Gala apple)
3/4 cup toasted walnuts, roughly chopped

Preheat oven to 350 degrees.
Grease a 12 tin muffin tray.
Toast walnuts for approximately 10 minutes on a cookie sheet. Just be sure not to burn them.
Combine 1 tablespoon of  ground chia with 3 tablespoons water and set aside (you want it to become slimy and jelly-ish).
In a large bowl, combine all of your wet ingredients (applesauce, maple syrup, oil, and chia egg), plus the chopped apple and walnuts. In a separate bowl, combine all of the dry ingredients and mix thoroughly. Add the dry ingredients to the wet ingredients and mix until combined.
Bake at 350 for approximately 30 minutes.

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