Gluten and grain free apple hazelnut slice

Jacqueline Alwill

Brown Paper Nutrition

Did you know apple season actually starts in January? I was always baffled by this because I felt forever that apples were an autumn or winter fruit, but they start so much earlier than we think. I learnt this a few years back when I decided that fruit picking was the best kind of weekend adventure and started with apples picking day trips just of Sydney (you can read more about this here…)

So now that it’s February and apples are dropping fresh from the tree, it’s time for some tribute recipes to the humble fruit. This Apple Hazelnut Slice is one of my favourites recently. It’s scrumptious of course, but also gluten and grain free and my absolute winning element is actually step 2 of the recipe – place all ingredients into the bowl and mix to combine. That kind of step you don’t often find in baking recipes!

I’ve based this recipe on a Chai Spice Carrot Slice I wrote previously which is absolutely divine too – now it’s your struggle to decide which one to cook. And let me tell you…the struggle is real.

APPLE HAZELNUT SLICE

Serves 10-12

Gluten free : Dairy Free : Grain Free : Sugar Free : Vegetarian

1/4 cup melted olive oil or coconut oil

1/4 cup maple syrup

3 free range eggs, whisked

1 teaspoon baking powder

1 teaspoon vanilla

2 teaspoons cinnamon

1/2 teaspoon ground ginger

1 teaspoon ground nutmeg

1/2 teaspoon finely grated lemon zest

1/2 cup almond meal

1 cup chopped red apple (150g)

1/4 cup sunflower seeds

1 cup roughly chopped hazelnuts

1 cup chopped dates

3 tablespoons coconut flour

Preheat oven to 160C and line a 22x12cm loaf tin with greaseproof paper.

Place all in ingredients a bowl and mix to combine.

Pour into loaf tin and cook for 45-55 minutes or until a little skewer comes out clean when you pop it through the middle.

Cool in tin for 15-20 minutes, then transfer to rack to cool completely.

Store in the fridge up to 5 days.