Good Evening Foodies,
Lately, I have been feeling rather stifled in the food department and I know that I am not alone in this. To go through something in your career where you feel like you can no longer connect to the thing that inspired you in the first place, is really heart breaking. And for me personally, I wasn't sure how I was going to get through it. Instead, I just started posting and talking about what I was happy with and those ideas were far fetched from the food industry. They were linked to skincare and lifestyle, basically anything but food. If you have been following me for a while you will notice that I stopped baking as much, and being enthused by food, and it was really hard for me because in some way I felt like a failure.
This post for me is rather important because it is a tester for me to see if this is what I still want to do, and for the most part the answer is "yes" I definitely still want to do this. Bit I have decided to broaden my scope slightly and branch into new avenues. For example, something like skincare is something I am so passionate about but never have the courage to talk about because I am a "food blogger" and I should stick to my laurels, but in order for me to function at my optimal pace, I would need to branch out and explore something else that also might inspire me to do more.
This apple crumble loaf was on a whim and it came out beautifully and while I was recording it, it made me realise that this is something I want to do, but in my own time. This recipe was actually so easy and I adapted it to be gluten-free with a sweet edge. Because I am lactose intolerant I used LF milk but full cream milk can be used too. I hope you enjoy this recipe and honestly, have a great time baking it without any pressure, just pure happiness.
Recipe: Apple Crumble Loaf
Type: GF and LF
1/3 cup coconut sugar
1 1/2 tsp. ground cinnamon
2/3 cup white sugar
1/2 cup butter softened
2 tsp. vanilla extract
1 1/2 cup plain flour
2 tsp. baking powder
1/2 cup lactose free milk
1 medium sized apple, peeled and cubed
Extra coconut sugar for dusting
First pre-heat your oven to 180 degrees C, lightly grease a rectangular loaf tin and cover the base with parchment paper (see how on my IGTV video on Instagram)
Lightly mix the brown sugar and cinnamon together, then set aside.
Using my Kenwood Chef XL (any mixer you own will do), cream together the butter and white sugar until there are no lumps and the mixture looks smooth.
Then beat in the eggs, one at a time and finally add in the vanilla extract.
Add the flour and baking powder into the butter mixture and mix well, while scraping down the sides so everything has been mixed. Then add the milk.
The method for the layering is in my video on Instagram for a step-by-step- but first add half the batter to the base, then layer with half the cubed apples, then cover with the rest of the batter and scatter a few apples to the top, and sprinkle cinnamon and coconut sugar over the apples, for a nice crunchy top.
Bake in the oven for 30-40 minutes (it will be done when the top is browned and a knife comes out clean).
Allow to cool on a wire rack and then enjoy!