Pain à la compote de pommes sans gluten

Ingrédients

• 1 1/2 cups (225g) gluten-free measure-for-measure flour
• 1/2 cup (50g) almond flour
• 1 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1/2 teaspoon kosher salt
• 2 teaspoons ground cinnamon
• 1 teaspoon ground nutmeg
• 1 cup (240g) unsweetened applesauce (at room temperature)
• 1/3 cup (80ml) neutral oil
• 1/4 cup (60ml) milk of choice
• 2 large eggs
• 1 teaspoon vanilla extract
• 1 teaspoon lemon juice
• 1/2 cup (100g) granulated sugar
• 1/2 cup (106g) brown sugar

Préparation

1. 1

   Preheat the oven to 350°F. Spray a 9×5-inch loaf pan with cooking spray. You can also use three 5¾x3-inch mini loaf pans.

2. 2

   In a medium bowl, whisk together the gluten-free flour, almond flour, baking soda, baking powder, salt, cinnamon and nutmeg.

3. 3

   In a large bowl, whisk together the applesauce, oil, milk, eggs, vanilla, lemon juice, granulated sugar and brown sugar.

4. 4

   Add the dry ingredients to the wet ingredients and mix with a rubber spatula, until fully combined.

5. 5

   Pour the batter into the prepared loaf pan. Bake for 50-60 minutes, until a toothpick inserted into the center of the loaf comes out clean.