Gluten Free Apple Sauce Bread

As I’ve mentioned, I’m trying to be healthy.  I’ve never been diagnosed with sensitivity to gluten, but believe that we are all better off without it.  This is an interesting recipe, that I found online and adapted.  I was inspired by apples from my CSA, 3 different kinds in my frig.  I used the smallest, funniest looking ones that I had, to make this.  It starts out with a basic apple sauce.  I placed a layer of apple sauce in the middle and on top of the batter, then finished the top with more shredded coconut (optional).  It looks beautiful, and could me modified a whole bunch of different ways.  The batter was pretty sweet and used quite a bit of butter, so I made another, healthier recipe after...gluten free chocolate zucchini brownies.  Either one of these recipes would be more healthy than a scone, which is my “morning drug of choice”...not every day, but once or twice a week.  I need to quit that yummy habit...soon.  

My grandma had two or three apple trees in her back yard.  She used them like crazy.  I remember going outside with my mom and grandma to pick up apples that had fallen.  My grandma would make kind of a big deal out of finding “a good one”, that would not have worms or other blemishes or bruises.  

Applesauce:

• Pealed, cored, and sliced, if needed 5 or 6 medium apples.
• 1/2 to 3/4 cups water.
• 1 tbsp. cinnamon.
• 1/4 cup total maple syrup, honey, sugar, or any combination to sweeten.  I used maple syrup and honey.

Process to make applesauce:

• Place apples, water, and cinnamon in pan on medium-high heat.  
• Bring water/liquid to a boil.
• Reduce heat and stir.
• Rough mash with hand potato masher.  (You could make it more smooth, if you wanted to with an immersion blender.)
• Add honey and maple syrup.
• Taste.
• If needed, add more spice and sweetener.

To make the batter:

• 4 eggs.
• 1/4 lb. butter (1 stick), melted.
• 1 cup sugar.
• 1 1/3 cups cooked quinoa.
• 1 3/4 cups rice flour.  (other flour or oat flour could be used)
• 1/2 tsp. each of baking soda, baking powder, and salt.  
• 1/2 cup shredded coconut (optional)

Process for batter/bread:  (I used the Kitchen Aide Blender)

• Heat the oven to 350.
• Prepare a large loaf pan with butter/oil or flour to prevent sticking.  Set aside.
• Mix the eggs.
• Add the melted butter.
• Add the sugar.  Mix well.
• Add the quinoa.  
• Mix.
• Add the rice flour, baking soda, baking powder, and salt..
• Mix well.
• Add 1/2 of the coconut.  (Save the other 1/2 for the topping).
• Mix.

Process to “Build the Bread”:

• Pour 1/2 of the batter in to the prepared loan pan.
• Top with a layer of applesauce.  (DO NOT STIR IN.)
• Pour other 1/2 of the batter on top.
• Top with another layer of applesauce.  (DO NOT STIR IN.0
• Top with the other 1/2 of coconut.
• Tap pan on counter to reduce air pockets.
• Place pan in the oven.  Turn after about 15 minutes.
• Bake for 30-40 minutes.  The bread will rise a little bit (not a lot) and start to crack on top.  Test with a toothpick.
• Remove from oven.
• Cool completely.
• Slice and enjoy.  You could make this pretty special with a scoop of ice cream on top.  It’s super sweet!

I like the texture of this bread, with the quinoa and coconut.  This is something really different.  Trust me on this one.  

PS  It turned out really well!  I surprise myself sometimes.  :-)