Orange zest. Cardamom. Applesauce. Green raisins. Maple syrup. Vanilla.
Are you drooling yet?
This is my take on Shauna’s Gluten-Free Cardamom Apple Bread. I felt like giving this fragrant bread a different name, so here it is… Cardamom Orange Bread.
P declared this as the “best thing you have ever baked.” I might just agree with him.
8 whole pods of cardamom
225g flour (I used a mix of spelt flour and almond meal)
1 teaspoon baking soda
1/4 teaspoon ground cinnamon
A couple pinches of salt
2 eggs (I used Ener-G egg replacer)
1/2 cup maple syrup
1/3 cup melted coconut oil
1 teaspoon vanilla
Zest of 1 orange
2/3 cup chunky applesauce
handful of green raisins
- Grind the cardamom seeds using a mortal pestle. Discard the outer shells. Or you can drop them in the container where you store black tea, as I did.
- Preheat the oven to 350 F. Grease a loaf pan.
- In a bowl, mix the flour, baking soda, cinnamon, salt, and cardamom. Set aside.
- Mix the wet ingredients, namely coconut oil, vanilla, applesauce and eggs with orange zest in another bowl. Whisk until all ingredients are combined well.
- Incorporate the dry ingredient mix, adding a little at a time, in to the wet mixture, stirring all the while. Stir in the raisins.
- Pour the batter into the prepared loaf pan. Bake for 45-50 minutes until a toothpick inserted into the center of the bread comes out clean.
- Let the bread cool for a 15 minutes in the pan.
- Transfer on to a cooling rack. Carefully turn the bread over, so the bottom does not get too moist.
- Cut into wedges, enjoy.
- Fragrant warming cardamom and cinnamon, fresh and vibrant orange zest, juicy raisins, softly melting applesauce… What is NOT to love?
- I used a rough mix of spelt flour and almond meal.
- Shauna’s recipe called for double the amount of applesauce. I didn’t have as many apples at home, so I could only add 2/3 cup. I don’t think the recipe suffered at all, though.