Apple-Cinnamon Toastie Bread (Gluten, Sugar and Dairy Free)

Ingredients:

Roasted Apples
3 large granny smith apples (peeled, cored and diced)
1/2 tablespoon ground cinnamon
1/4 cup agave nectar
1/8 cup of fresh lemon juice


Preheat oven to 325 degrees. Line a baking sheet with parchment paper. In a medium bowl, toss together the apples, cinnamon, agave, and lemon juice until the apples are completely coated. Spread the mixture over the prepared baking sheet. Bake the apples on the center rack for 35 minutes, rotating the sheet 180 degrees after 20 minutes. The apples will be soft. Let the apples stand for 30 minutes, or until completely cool.


Toastie Bread:
1 cup garbanzo - fava bean flour
1 cup agave nectar
1/2 cup arrowroot
2 1/4 teaspoons baking powder
1/4 teaspoons baking soda
1/2 teaspoon xanthan gum
1/2 teaspoon sea salt
2 tablespoons ground cinnamon
1/2 cup coconut oil (plus a little more for the pan and to brush the bread)
1/3 cup unsweetened natural applesauce
2 tablespoons pure vanilla extract
1/3 cup hot water

Keep the oven at 325 degrees. Lightly grease a 7x4x3 inch loaf pan with coconut oil.
In a medium bowl, wisk together the flour, 3/4 cup of the agave, the potato starch, arrowroot, baking powder, baking soda, xanthan gum, salt and 1 tablespoon of the cinnamon. Add the coconut oil, applesauce, vanilla, and water to the dry ingredients. Stir until the batter is smooth, and then fold in 3/4ths of the roasted apples. Transfer 1/4 cup of the batter into a small bowl, add the remaining 1/4 cup of agave nectar, 1 tablespoon of cinnamon and remaining apples and stir until creamy.

Pour the large portion of batter into the prepared loaf pan. Carefully drizzle the batter from the small bowl down the center of the loaf. Use a teaspoon to swirl the topping into the loaf moving the spoon up and down.

Bake the toastie on the center rack for 25 minutes, remove from the oven and lightly brush the top with coconut oil. Return to the oven and bake for another 15 minutes, until crunchy and a toothpick inserted into the center comes out clean.

Let the toastie sit in the pan for 20 minutes, then invert the cake onto a board. Turn right side up and cut and serve warm. Cover the cooled, uncut toastie with plastic wrap and store at room temperature for up to 3 days.

I made this for my life group at church last week and everyone seemed to enjoy it. I hope you like it as well. Also, if you like raisins, you could also add 1/4 - 1/2 cup of raisins before cooking.