Ingredients
Whole wheat or spelt flour 1 cups
Rolled oats 1/2 cup
Desiccated coconut 1/3 cup
Baking soda 1 tsp
Salt 1/2 tsp
Unsweetened applesauce 1/2 cup
Coconut oil, melted 2 tbsp
Coconut milk 2 tbsp
Maple syrup 1/4 cup
Golden syrup 1/4 cup
Egg 1 large
Vanilla extract 1 tsp
Apples, diced into 1cm cubes 2 cups
Anzac Crumble Topping
Rolled oats 2 tbsp
Desiccated coconut 2 tbsp
Golden syrup 1 tbsp
Coconut oil 1 tbsp
To top:
• Motueka creamery vanilla Ice Cream • Golden syrup • Coconut flakes
Method
- Preheat oven to 175C and grease a loaf tin with coconut oil.
- In a large bowl, combine flour, rolled oats, desiccated coconut, baking soda and salt.
- In a separate bowl, whisk together applesauce, coconut oil, coconut milk, maple syrup, golden syrup, egg and vanilla extract.
- Make a well in the middle of the dry ingredients and tip the wet ingredients in the centre. Mix ingredients together until just combined- the batter will be thick. Gently fold into apple pieces.
- Make topping by combining rolled oats, desiccated coconut, golden syrup and coconut oil in a small bowl.
- Pour batter into prepared baking tin and sprinkle with topping.
Bake in oven for 45 minutes or until a toothpick comes out clean from the centre. After 25 minutes, tent with foil to ensure top doesn’t get too brown. Remove from