It’s moist, sweet and delicious.

It’s best served toasted and warm with a smattering of butter and a side of thick yoghurt or ricotta.

Here’s how you create this wonderfully delicious breakfast loaf.

Many of the ingredients in this recipe can be sourced from my one-stop-favourite, organic wholefoods online store, The Wholefood Collective. They go to great lengths to ensure everything they source is amazing quality, they stock all my favorite products and I don’t even have to leave the house! Oh and the cherry on the cake is they donate profits to improve food security for vulnerable Aussies.

Here are some of the ingredients you’ll need:

Baking powder
Sea salt
Rapadura sugar
Vanilla powder
Cinnamon
Almond meal

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Gluten-Free Apple and Raspberry Breakfast Loaf

Author Brenda Janschek

Ingredients

• 3 apples peeled, cored and quartered
• 2 teaspoons baking powder
• 1/2 teaspoon sea salt
• 1/4 cup butter softened
• 1/4 cup rapadura sugar
• 3 eggs
• 1 teaspoon vanilla
• 1 teaspoon cinnamon
• 2 cups almond meal
• 1 cup raspberries

Instructions

• Preheat oven to 175 degrees celcius and butter a loaf tin and line with baking paper.
• I used my thermomix for this recipe and just popped the apple in for 1 second on speed 5 in order to grate the apple. You can do the same with a food processor or just use a manual grater.
• I then added in the baking powder, salt, eggs, butter, vanilla, sugar and cinnamon and blended on reverse speed, 10 seconds, speed 3. Or you can pop all the ingredients in the food processor or into a bowl and stir until well combined.
• Add the almond meal and mix on reverse speed for 10 seconds on speed 4 or pop into food processor or bowl and mix until just combined.
• Gently stir through the raspberries.
• Pop the batter into the loaf tin and into the oven for 45 - 55 minutes. Check at 25 minutes and rotate.
• Allow to cool for an hour in the tin before serving.

Notes

This loaf is very moist so is best served toasted (I use the grill option in the oven) and is delicious served with a lashing of butter, thick yoghurt or ricotta and some extra berries.

If you know someone who could use some healthy breakfast inspo, please share this recipe with them and while you’re at it feel free to share my FREE breakfast ebook below : – )

And there are more delicious breakfast inso in my ebook Real Food For Hungry Teens.

And if you make my recipes please take photos and send them to me, or if you share them on instagram, remember to tag me @brendajanschek. I get a total kick out of seeing you make my recipes.

Here are a couple other breakfast recipes ideas you might love – Vanilla Apple Chia Pudding and Spiced Quinoa Porridge. 

Or if you’re falling short of your daily does of vegetables, here are 12 Ways To Include More Vegetables at Breakfast. 

Bren x

In this recipe I manage to skip the step of stewing the apples by simply slicing the apple thinly enough so they cook through in the oven. And adding the berries means you need less apples to peel and slice.

This dish makes another lovely well-balanced #thinkoutsidethecerealbox breakfast or dessert option, providing good carbs from the apples, berries (not to mention all the antioxidants) plus oats, good fats from the cream and butter and protein from the almonds. And it’s perfect fare to eat in the depths of winter in front of the heater with your favourite ugg boots on. Nom nom.

I make some of the topping nut free by either leaving them out or replacing them with sunflower seeds, so I can pack some of this deliciousness into lunchboxes.

Many of the ingredients in this recipe can be sourced from my one-stop-favourite, organic wholefoods online store, The Wholefood Collective. They go to great lengths to ensure everything they source is amazing quality, they stock all my favorite products and I don’t even have to leave the house! Oh and the cherry on the cake is they donate profits to improve food security for vulnerable Aussies.

Here are some of the ingredients you’ll need:

Ground cinnamon
Nutmeg
Spelt flour
Rapadura or coconut sugar
Oats
Desiccated coconut
Vanilla powder

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Apple and Berry Crumble (Cheat's Version)

Prep Time 20 minutes

Cook Time 20 minutes

Total Time 40 minutes

Author Brenda Janschek

Ingredients

• 3 medium green apples peeled, cored and thinly sliced or chopped
• 1 cup mixed frozen or fresh berries
• 2 tablespoons lemon juice
• 1 teaspoon ground cinnamon
• A pinch of nutmeg
• Cream to serve
• Crumble
• 1 cup spelt flour
• ¼ cup rapadura or coconut sugar
• 1 cup oats
• 1 cup desiccated coconut
• ½ teaspoon vanilla bean powder or vanilla extract
• 150 grams butter melted

Instructions

• Preheat oven to 180 degrees fan forced
• Combine the apples, berries, spices, lemon juice in a bowl and pop into an ovenproof dish with 1/3 cup of water.
• To make the crumble, place all the ingredients in a bowl and mix to combine.
• Spread the crumble mixture over the fruit, then pop into the oven and bake for 30 - 40 minutes or until the top is golden brown.
• Serve with a big dollop (or two!) of thick, fresh cream and a sprinkling of chopped macadamia nuts.

Notes

This is also delicious served cold.
Make extra crumble topping, pop on a baking tray and bake until golden brown. The topping is handy to throw on top of fresh fruit, served with yoghurt for a quick breakfast, snack or lunchbox idea. Just store in the fridge or freezer.

Enjoy!

Bren x

Real Food for Hungry Teens

Created by certified health coach, Brenda Janschek, and her hungry food son Orlando, this eBook contains a rich variety of over 20 nourishing, real food recipes designed to satisfy the tastebuds and growth requirements of developing teenagers.

Ok, now back to apples. I really didn’t think we were ready for the change from Summer to Autumn. Surely the kids would mourn the end of summer’s succulent bounty of stonefruits like mangoes, peaches and nectarines, wouldn’t they? Well, no, actually. As much as they love those fruits, they seem to have naturally and instinctively followed the rhythym of the seasons to embrace the sweet flavours provided by Autumn’s apples and pears. Because we try to eat seasonally, the replacement of Summer fruits with Autumn fare follows a natural progression, and we are always ready for the introduction of a new set of tastes. Out with the old, and in with the new. We’ll be naturally craving our mangoes soon enough, but for now, it’s all about the delicious, crispy sweetness and juiciness of the pome fruits.

So cue the ritual of cooking with apples and the endless ways they can be used in recipes. And as the air starts to chill, wrap yourself in a blanket and try this homey Autumn fare by some of my favourite real foood bloggers.

Let’s kick off with my Apple Crumble Slice

Apple Cinnamon Upside Down Cake by Wholefood Nutrition and Wellness

Choc Chia Quinoa Crumble by Naughty Naturopath Mum

Easy Gluten-Free Apple and Fig Crumble by Natural New Age Mum

Apple Berry Custard Crumble by Quirky Cooking

Apple Rhubarb Pie by Wholefood Nutrition and Wellness

Upside Down Apple Cake Puddings by Alexx Stuart

Anyone salivating yet!!!!

Carrot and Apple Cake by The Nourished Psychologist

Apple and Lemon Cinnamon Ginger Quinoa by The Wholefood Mama

Apple and Cinnamon Brown Rice Waffles by Wholefood Nutrition and Wellness

Apple Oat Fritters by Quirky Cooking

Sweet Potato Apple Hash by Barefoot Kitchens

Chia Apple Porridge by Healthy Natural Changes

Cheesy Chicken Apple Balls by Barefoot Kitchens

Turkey Leg Confit with Cranberry Vodka Sauce and Baked Apple by The Wholesome Cook

There you go, now you can put those big bags of apples to good use.

I wonder which recipe will be first cab off the rank? I’d love to know in the comments.

Enjoy!

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For the gluten intolerant who don’t take kindly to the oats and flour in the crumble, fear not, because I have a recipe for apple crumble that will knock your socks off. If your anything like the piranhas around my house (who aren’t gluten intolerant, but who can recognise a good crumble from a thousand yards away), you’ll also be sorry you didn’t make more!

The ingredients are also carefully selected to avoid the usual processed foods, ensuring that your crumble is not only delicious, but healthy.

Many of the ingredients in this recipe can be sourced from my one-stop-favourite, organic wholefoods online store, The Wholefood Collective. They go to great lengths to ensure everything they source is amazing quality, they stock all my favorite products and I don’t even have to leave the house! Oh and the cherry on the cake is they donate profits to improve food security for vulnerable Aussies.

APPLE CRUMBLE

Serves 6-8

Ingredients

6 large green apples
200gms melted butter (organic or grass-fed preferable)
1/2 cup coconut sugar
1 cup desiccated coconut
1 1/2 cup brown rice flour
2 tsp cinnamon

Preparation

Preheat oven to 180 degrees

Peel, core and thinly slice your apples and cook on a gently heat in a little water until just soft

Place apples in oven proof dish.

While apples are steaming, melt butter in a saucepan and stir in coconut sugar and followed by the coconut, brown rice flour and cinnamon.

I suggest you add your flour in slowly until the mixture starts to stick together in small clumps.

Ditsribute the crumble over your apples with a spoon and you can use your fingers to spread it out if needed.

Bake in the oven for 20 – 25 mins or until golden brown.

Serve with pure cream or yoghurt. My kids like it plain.

Variations

My kids like their crumble basic but tasty. But if it was up to me I would add some berries and lemon zest to the apples & add some crunch in the form of walnuts or almonds to the topping.

The reason I like to make a large batch is because ‘batch cooking’ is something I find extremely useful in creating time for me. Having a ready-made after school snack or dessert makes life a lot easier. And being able to add it to the kids’ lunch boxes makes it even more convenient still!

Have a flavourful day!

Bren x

1) My friend Kristin Cosgrove who used to have a recipe blog when she posted a recipe for Apricot, Almond and Oat Slice on her gorgeous blog, which itself was inspired by…

2) Jude Blereau’s recipe from Wholefoods for the Family, and…

3) My son who, 9yrs old at the time, suggested that using apple instead of apricot just might actually make it taste like apple crumble AND that if I left out the nuts we could put it in the school lunchboxes.

When you are open to it, inspiration is everywhere!

This recipe is also perfect to take to picnics, or to have for dessert with a lovely helping of thick, rich cream!

If you’re looking for more recipe inspiration, take a look at my new recipe ebook which is getting rave reviews, Easy Wholefood Lunchboxes.

It’s packed with 40 delicious nut-free, refined sugar free sweet and savoury recipes which have all been kid-tested and approved

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Apple Crumble Slice

This slice is choc- ful of wholsemome goodness and is one is for the whole family to enjoy!

Prep Time 15 minutes

Cook Time 25 minutes

Total Time 40 minutes

Servings 10

Author Brenda Janschek

Ingredients

• 1 1/2 cups pureed apple *
• 1 1/2 cups plain spelt flour
• 1 cup of rolled oats
• 2 tsp cinnamon
• 1 cup desiccated coconut
• 1 tsp baking powder
• 1/3 cup rapadura sugar
• 125 g unsalted butter melted
• 2 tsp natural vanilla extract
• *To puree apple place in small saucepan with small amount of water and a tablespoon of honey and bring to a simmer for 10mins. Remove from the heat, add 1 tablespoon of lemon juice and allow to cool. Mash the water and apples together with a fork.

Instructions

• Pre- heat oven to 180C and line a 20cm square tin
• Put flour, oats, cinnamon, coconut, baking powder and sugar in a bowl and mix well. Add the butter and vanilla essence and mix again.
• Spread 2/3 of this mixture over the base of the tin pressing down with your fingers.
• Spread and top your slice evenly with apple pureed apple.
• Top your slice evenly with remaining crumble mixture and gently press down.
• Bake for about 25 minutes or until slightly golden brown.
• Allow to completely cool in the tin before slicing into your preferred size pieces.
• The slice will continue to set in the fridge and therefore become more portable for school lunchboxes.
• Store in an airtight container in the fridge.

This slice is choc- ful of wholesome goodness and is one is for the whole family to enjoy!

If you’re looking for more recipe inspiration, take a look at my recipe ebook Easy Wholefood Lunchboxes.

It’s packed with 40 delicious nut-free, refined sugar free sweet and savoury recipes which have all been kid-tested and approved!

If you make this recipe please do take photos and send them to me.

If you share them on instagram, remember to tag me @brendajanschek. Otherwise feel free to pm me your photos via Facebook. I get a total kick out of seeing you bring my recipes to life.

Other similar recipes you might like are Pear and Ginger Crumble and Raspberry Coconut Squares.

Bren x

Enjoy!