Pain paléo aux pommes et à la cannelle

Ingrédients

• 1 1/2 cups unsweetened applesauce
• 4 eggs (room temperature)
• 1/2 cup creamy almond butter
• 1/4 cup coconut oil (melted)
• 1/4 cup coconut sugar
• 1 teaspoon vanilla extract
• 1/2 cup + 2 tablespoons coconut flour
• 2 teaspoons cinnamon
• 1/2 teaspoon nutmeg
• 1/4 teaspoon allspice
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 1/4 teaspoon sea salt
• 1 medium apple (peeled, cored and diced)
• 1/2 cup pecans (chopped and toasted)

Préparation

1. 1

   Grease a 9"x5" loaf pan and preheat the oven to 350ºF.

2. 2

   In a large bowl or mixer, combine the applesauce, eggs, coconut oil, coconut sugar, vanilla extract and nut butter until fully combined.

3. 3

   Add the coconut flour, cinnamon, baking soda, baking powder, and sea salt to the wet ingredients and mix well. Fold in the apple chunks and pecans.

4. 4

   Pour the batter into the prepared pan and spread it evenly.

5. 5

   Bake in the preheated oven for about 50-60 minutes. A toothpick inserted into the center should come out clean, and the top should spring back slightly when pressed. If you touch the top and it feels wet or sinks down at all, it’s not done yet!

6. 6

   Remove from oven and allow to cool on a wire rack for about ½ hour. Flip out onto a cooling rack to finish cooling completely. Store leftovers in an airtight container the refrigerator for up to a week or in the freezer for up to 3 months.