1/2 cup vegan butter, softened
1/2 cup Runamok maple syrup
2/3 cup DIAMANDIA Low Glycemic Apple Butter
2 flax eggs
1 1/2 tsp vanilla extract
1 1/2 cups gluten free flour
1/2 cup almond flour
2 tsp baking powder
1 tsp baking soda
1 tsp salt
1/2 cup Three Trees Vanilla Almond milk
In a small bowl, mix together the brown sugar and cinnamon for the cinnamon sugar swirl; set aside.
In a separate small bowl, mix flax meal and water to make your flax eggs. 1 Tbs flax meal with 3 Tbs of cold water equals one egg.
So combine 2 Tbs flax meal with 6 Tbs of cold water. Whisk and set aside for 10 minutes.
In a separate medium bowl, toss the chopped apples with the coconut sugar and cinnamon; set aside.
In a large bowl, beat the butter and maple syrup together, it’s okay if it is clumpy.
Beat in the apple butter.
Beat in the flax eggs. Then add the vanilla extract.
In a separate medium bowl, whisk together the flours, baking powder, baking soda and salt. Then add to the wet mixture. Beat until well combined. Then, add in the milk and continue to beat until the batter is smooth.
Pour half the batter into the prepared loaf pan, then add half of the chopped apple mixture. Sprinkle half of the cinnamon and brown sugar mixture on top of the apple layer.
Pour the rest of the batter over the apple layer, top with remaining chopped apples, and then sprinkle the remaining cinnamon/brown sugar mixture.
Lightly press the apples into the batter and gently swirl the brown sugar mixture through it, using a knife.
Bake at 350F for 50-60 minutes, or until a toothpick inserted into the middle comes out clean and the top is golden brown.
40-50 minutes for the mini loafs.
Let the loaf rest in the pan for 15 minutes, then remove and transfer to a wire cooling rack to cool completely.
Whisk the ingredients for the maple glaze together in a small bowl.
Serve warm with butter if desired.