There are days I feel like cooking, and there are days that it sounds like the last thing I’d like to do. Hugh does an excellent job of romancing you into the Sprouted Kitchen, but believe me, toast and hummus work fine for me some nights. For this experiment, I strapped on an apron to remind myself that I mean business. I doubled this recipe, trusting it would work out. I like to have a tasty option waiting for me for breakfast and I also wanted to take action on my long time intention to send a loaf to a new friend. If you make this, I suggest you do the same. I have never met a person who does not like surprise mail, and I guarantee there is someone in your life who could use a surprise.
The lovely thing about this hearty loaf, is that you could use apples, pears, stone fruit or berries and make it yours. Throw in whatever you’re in the mood for. If it is a day you need to toss in the rest of the bag of chocolate chips you have into the batter, I encourage that. It tastes more like a bread than a cake due to the whole grains and modest amount of sweetener. It definitely needs this yogurt topping, which goes with just about anything, and this fibery gem gets along so lovely with the creamy tang. Hugh preferred a good schmear of butter; you pick your poison.
HEARTY APPLE LOAF // Makes one loaf
Muscovado sugar is a natural sweetener that has a more intense flavor than brown sugar. It is also more moist and sticky, so it holds up well in baked goods. It has a nutritional profile rich in minerals as a result of not being over processed. Turbinado sugar is much easier to find and would work fine as an alternative, just expect a coarser texture.
2 Heaping Cups Chopped Apples, Fairly Small Pieces
3/4 Cup Whole Wheat Pastry Flour
1 Cup Almond Meal
½ Cup Oatmeal
1 tbsp. Baking Powder
1 tbsp. Cinnamon
1 tbsp. Fresh Ginger
1 tsp. Salt
1 Cup Buttermilk
1 tbsp Real Vanilla Extract
½ Cup Ricotta
¼ Cup Butter, Just Barely Melted
½ Cup Muscovado Sugar (plus 2 tbsp for the top)
Squeeze of lemon
Oven at 375’
1. Butter the loaf pan.
2. Put the chopped apples in a bowl of warm water with a squeeze of lemon and let them sit.
3. Whisk the eggs, butter, ricotta, vanilla and buttermilk together.
4. Add the dry ingredients together, including the cinnamon, ginger and salt and mix to combine. Gently mix in the buttermilk mixture til incorporated.
5. Drain the apples in a colander and give them a little shimmy to shake off excess water. Fold in the apples, do not over mix.
6. Fill the loaf pan and sprinkle remaining 2 tbsp. of the muscavado. Bake on the middle rack for 45 minutes until golden on top and springy to the touch. Test for doness with a toothpick, as the type of pan and oven vary. Do not overcook, as it will continue to cook a bit more when you remove it. Remove and cool.
7. While cooling, mix together your yogurt frosting. Cut yourself a slice of the loaf and drizzle her with a generous dose of the yogurt goodness.
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