Is there anything that screams fall better than apples + cinnamon? Sure, I know you're probably screaming PUMPKIN SPICE as you're reading this, but I'm going to go ahead and declare apples + cinnamon the real OG of festive fall flavors. I've been loving infusing these flavors into everything from sweet + savory dishes, to beverages and soups.
As I am moving along on my gut healing journey, I am starting to follow a modified low FODMAP diet, so I am experimenting more with foods that are higher in FODMAPs but have low FODMAP servings, like apples. While there aren't any physical apples in this recipe, I do use apple juice/cider but it's been reduced down to 2/3 cup in the entire recipe. You can also juice your own apples to avoid any added sugars if you know that's something that bothers you.
I'm calling this low FODMAP grain free Apple Streusel Loaf a low FODMAP dessert, but you can totally enjoy it with your morning eggs if you need a little side of sweet. I have been loving eating this low FODMAP grain free apple streusel loaf along side my daily scramble lately and so has my husband. He likes to lightly toast his in the toaster oven and drizzle a little nut butter on top for a truly decadent way to start his day and I typically eat mine cold, which for me is actually not common. I usually love to heat up my muffins and breads but there's something about this low FODMAP grain free apple streusel loaf that just tastes SO yummy when it's cold. Call me weird, but I love it! The nut butter drizzle though, is definitely a must try, whether you're eating this as a low FODMAP dessert or breakfast side.
Did you get a chance to make this recipe? Don't forget to leave me a love note in the comments and let me know what you think! And don't forget to tag your images #PDLrecipes on Facebook and Instagram so I can see how your creation turned out!
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1 cup apple juice or cider
2 whole cinnamon sticks
1 cup almond flour
1/2 cup coconut flour
1 tsp cinnamon
1/2 tsp cardamom
3 large eggs
1/2 cup granulated monk fruit
1 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
2 tbsp butter or vegan butter, melted
1 tsp vanilla extract
For the Streusel Topping
1/4 cup oats*
1/4 cup almond flour
1/4 cup coconut sugar
2 tbsp melted coconut oil
*To keep this truly grain free, if you are following a strict paleo diet you can replace 1/4 cup of oats with 1/4 cup of finely chopped nuts. I like to use pecans and quickly give them a little burst through a blender or food processor to make them slightly finer.
Pre-heat oven to 350F and line a loaf pan with parchment paper.
On the stovetop over medium-high heat, pour 1 cup of apple juice into a pot, adding the whole cinnamon sticks, and allow to come to a boil.
Once apple juice is boiling, reduce heat to a simmer and reduce apple juice down to 2/3 cup + set aside.
In a large bowl, whisk together almond flour, coconut flour, cinnamon, cardamom, baking powder + soda, and salt. Set aside.
In the bowl of a stand mixer, or in a medium bowl using an electric mixer, cream together butter and granulated monk fruit until smooth.
Add in eggs + vanilla and continue to cream until fully combined.
Pour in reduced apple juice with butter, sugar, and egg mixture and whisk until combined.
Next, slowly begin to add dry ingredients little by little, mixing on medium low speed until fully incorporated.
Pour batter into loaf pan + set aside while making the streusel topping.
In a medium bowl, whisk together oats, almond flour, and coconut sugar. Pour melted coconut oil in and whisk one last time until streusel begins to clump together.
Pour streusel topping over batter and distribute evenly.
Bake 25-30 minutes or until topping is golden brown and a toothpick comes out clean.