Apple cake tries to go Paleo

apple oatmeal bread

It is no secret that my favorite autumn treat is pumpkin oatmeal bread.

But... this year we went apple picking, and with two refrigerator drawers full of apples, I was inspired (cough: required) to modify the recipe to turn it into an apple cake.

I joke that the cake is "paleo." It's obviously not. But the recipe is packed with healthy omega-3s from the flax, plus it's low sugar, and 100% whole grain.

APPLE OATMEAL BREAD

Ingredients
1/4 cup packed brown sugar
1 mashed ripe banana or 1/2 cup prune puree
1/2 cup canola or walnut oil
2 whole eggs
1 cup shredded apple, squeezed
1 cup regular oats
1/2 cup milk
2 tbsp oat bran or wheat germ*
1 tbsp ground flax seed*
2 cups whole wheat flour (preferrably whole wheat baking flour)
1 tablespoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
Cooking spray


Directions
Preheat oven to 350°.
Combine first 4 ingredients in a large bowl; mix well to ensure there are no undissolved bits of brown sugar. Combine apple, oats, and milk; add to sugar mixture, mixing well. Lightly spoon flour into dry measuring cups; level with a knife. Combine flour, baking powder, baking soda, salt, and cinnamon; stir with a fork. Add to sugar mixture; mix just until moist. (Do not over mix the batter!)

Divide batter evenly into TWO 9 x 5-inch loaf pans coated with cooking spray. Bake at 350° for 45-50 minutes or until a wooden pick inserted in center comes out clean. Cool 10 minutes in pan on a wire rack; remove from pan. Cool completely on wire rack.