Ingredients

• 245 grams (about 1-1/2 cups) Whole Grain Gluten-Free Flour Mix
• 1 teaspoon gluten-free baking powder
• 1-1/2 teaspoons baking soda
• 1/2 teaspoon sea salt
• 1-1/4 cup diced apples (peeled or unpeeled -- your choice!)
• 1/2 Tablespoon safflower oil
• 2 Tablespoons vegan brown sugar
• 1 Tablespoon vegan granulated sugar
• 2 Tablespoons of ground flaxseed meal mixed with 6 Tablespoons warm water
• 1/2 cup natural, unsweetened applesauce
• 1/2 cup vegan sugar
• 1/4 cup almond milk
• 1/2 teaspoon ground cinnamon
• 1/8 teaspoon nutmeg

• 2 Tablespoons vegan brown sugar
• 1/2 teaspoon ground cinnamon
• 1 teaspoon safflower oil

Instructions

• Preheat oven to 350 degrees. Grease a 9 x 5 loaf pan by brushing with safflower or canola oil. (You can use something like this.)
• In a medium bowl, mix together the whole grain flour, baking powder, baking soda and sea salt until well combined. Set aside.
• In a small saucepan on low-medium heat, warm 1/2 Tablespoon of safflower oil. Add apples, 2 Tablespoons brown sugar and 1 Tablespoon vegan granulated sugar, stirring frequently for 5-6 minutes. Remove from heat and let cool completely; drain excess juice and set aside.
• Mix together the flaxseed meal and water in a small bowl and allow it to sit for a few minutes.
• In a standing mixer (or using a hand mixer), “cream” the applesauce and 1/2 cup vegan granulated sugar until fluffy. Add the flaxseed meal and water combination, then almond milk, mixing until well combined. Slowly add the flour mixture, stirring until ingredients are mixed thoroughly. Stir in cinnamon, nutmeg and cooled apples, and then pour batter into prepared pan.
• Prepare topping by mashing together all ingredients in a small bowl with a fork. Sprinkle on top of batter.
• Place bread in oven, baking on lower rack of oven (to keep top of bread from burning) for 50 minutes to 1 hour, or until a toothpick inserted into the center comes out clean (be sure to test the cake and not the center strip where the topping will collect and remain a bit soft). NOTE: If bread begins to brown too quickly, then loosely place a sheet of foil on top for the duration of baking time.
• When finished, remove bread from oven and allow to cool in pan for 25 to 30 minutes. Then, flip bread onto a baking rack, allowing it to completely cool before slicing and serving.