Preheat oven to 350 degrees F and spray a 9” loaf pan with coconut oil cooking spray.
In a small bowl, combine all of the dry ingredients and whisk to get the lumps out of the flours – you can also use your hands for this. Set aside.
In a separate bowl, combine the vanilla extract, coconut milk, maple syrup, applesauce, apple cider vinegar, eggs and coconut oil. Beat with a hand mixer on medium speed.
Add the dry ingredients into the wet and stir well with a spatula to combine.
Peel and finely chop the apple and fold into the mixture.
Pour into the loaf pan and place into the oven to bake for 45 – 50 minutes or until the top is golden and a toothpick inserted into the center comes out clean.
While the bread is baking, make the sea salt caramel.
Combine the coconut milk, coconut sugar and salt in a saucepan over medium-high heat.
Bring to a boil, then lower the temperature, keeping the sauce at a light simmer.
Simmer for 30-40 minutes, stirring occasionally. As the sauce reaches the last 5-8 minutes of cooking time, stir more frequently incorporating the more caramel burned bits from the bottom into the sauce. This helps to flavor it! Once the sauce has turned a dark amber and has thickened to coat the back of a spoon, remove from the heat.
Add the coconut oil and vanilla extract and stir to combine.
Leave on the counter to cool for 30 minutes and then refrigerate for another 30 minutes to 1 hour prior to drizzling over the bread.
The sea salt caramel recipe makes 1 cup – you will only need approx. ¼ cup for the bread – so, you will have leftovers – you’re welcome!)
Ingredients
Directions
Preheat oven to 350 degrees F and spray a 9” loaf pan with coconut oil cooking spray.
In a small bowl, combine all of the dry ingredients and whisk to get the lumps out of the flours – you can also use your hands for this. Set aside.
In a separate bowl, combine the vanilla extract, coconut milk, maple syrup, applesauce, apple cider vinegar, eggs and coconut oil. Beat with a hand mixer on medium speed.
Add the dry ingredients into the wet and stir well with a spatula to combine.
Peel and finely chop the apple and fold into the mixture.
Pour into the loaf pan and place into the oven to bake for 45 – 50 minutes or until the top is golden and a toothpick inserted into the center comes out clean.
While the bread is baking, make the sea salt caramel.
Combine the coconut milk, coconut sugar and salt in a saucepan over medium-high heat.
Bring to a boil, then lower the temperature, keeping the sauce at a light simmer.
Simmer for 30-40 minutes, stirring occasionally. As the sauce reaches the last 5-8 minutes of cooking time, stir more frequently incorporating the more caramel burned bits from the bottom into the sauce. This helps to flavor it! Once the sauce has turned a dark amber and has thickened to coat the back of a spoon, remove from the heat.
Add the coconut oil and vanilla extract and stir to combine.
Leave on the counter to cool for 30 minutes and then refrigerate for another 30 minutes to 1 hour prior to drizzling over the bread.