Hey there :)

Today might be the first entry where the name of this blog and a recipe fit. Why? Because I made myself some breakfast bread that might as well be close to cake. Not that close, but close enough for me. Okay, it’s hardly a cake. You will get a very moist and crumbly “bread”, with a fine apple and cinnamon note. Oh la la :)

So, let’s call it an applebreakfastbreadcake. It is dairy-free and gluten-free and the latter might be the reason for its slightly crumbly texture. But that’s a good thing here. It’s one of the aspects that makes this bread feel a bit like a cake. The other ones are its nutty flavor and its hunch of sweetness. The apples and the maple syrup give this bread the idea of sweetness without making it dominant. It is still not the bread you will have with sausage, but paired with some nut butter (I had some homemade cashew-walnut butter and they went together like they were meant to be) or slices of banana and raspberries on top – yummie :)

So in my opinion this is the perfect breakfast for the weekend together with a big mug of coffee, tea or cocoa and someone you like to enjoy it together with you. Or even have it later in the afternoon as some sort of dessert. Or have it both ways :)



yields: one small loaf + 2 to 3 muffins or one big loaf +++  prep time: 30-40 minutes +++ baking time: 25 minutes for the muffins and 45-55 minutes for the loaf


  • 3 Eggs
  • about 3 Cups / 330g cubed Apples (has been three small apples for me) +
  • 1 tightly packed Cup / 190g grated Apples (has been two small apples)
  • 2 Cups / 215g rolled Oats
  • ½ Cup / 50g Walnuts
  • 2/3 Cup / 100g Sorghum flour (regular flour should work as well)
  • 3 Tbsp. ground Flax seeds
  • scant ¼ Cup / 60g Maple syrup
  • 2 heaping Tbsp. / 55g Almond butter
  • 1 tsp. Baking powder
  • ½ tsp. Baking soda
  • 2 tsp. ground Cinnamon
  • 1 tsp. ground Cardamon
  • 1 tsp. Vanilla Powder or Vanilla Paste
  • pinch of salt


If not happened yet: Core about three small apples and cut them into pieces. Set aside. Grate about two apples and set aside. I left the skin on mine. Before coring them I had 590g of apples in total.

Put the rolled oats and walnuts (and if you don’t have ground flax also 3 Tbsp. of whole flax seeds) into a blender and pulse several times until you have middle-fine flour. Put into a large bowl.

Add the sorghum flour, ground flax seeds, backing powder, backing soda, cinnamon, cardamom, vanilla powder and salt and stir to combine.

In the blender again (you don’t have to clean it first) add the 3 Cups of cut apples, the eggs, the maple syrup and the almond butter and pulse until very smooth.

Pour the apple-egg mixture over the flour mixture and stir until combined.

Fold in the grated apples until evenly distributed.

Grease a loaf pan generously and fill in the dough. My loaf pan is a small one (20 cm long) and I had a little dough left which I decided to turn into muffins. But you can also just use a big one if you have.

Bake in a preheated oven on 175°C for 45-55 minutes (check with a toothpick)

Muffins only take about 25 minutes

Let cool and enjoy :)

3 thoughts on “applebreakfastbreadcake

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