1½ cups wholemeal bread flour, 2 teaspoons cinnamon, 1 teaspoon
baking soda, 2 eggs, ¼ cup vegetable oil, 2 cups apple sauce, 2
tablespoons muscovado sugar.
I'm not a great baker - my skills lie in making bread, pastry, pasta, dumplings... cakes and biscuits are always risky experiments for me but I do continue to try until I get it right! This recipe was inspired by some apple and raisin toast that a friend of mine enjoyed recently and turned out to be a lovely combination of flavours.
1) Sift together the flour and baking soda in a bowl.
2) Whisk the 2 eggs, muscovado sugar and cinnamon in a seperate bowl, then gradually add the flour and baking soda, whisking in the vegetable oil to ensure the mixture does not become too dry.
3) To make the apple sauce: peel, core and dice the apples and cook in a pan with 2 tablespoons of water and 1 tablespoon of sugar. Allow to cool and whisk the apple sauce in with the bread mixture and transfer to a loaf tin.
4) I like to caramelise the top of the loaf so mixed a teaspoon of cinnamon with a teaspoon of muscovado sugar and half a teaspoon of vanilla essence, then crumbled this mixture over the top of the bread batter.
5) Bake for 50 minutes at 200 degrees, or until a skewer comes out clean and leave to cool. For a great serving suggestion, check out my French toast recipe!