Apple and chestnut mini loaves with hazelnut sauce

by Alice on dicembre 13, 2009

Apple and chestnut mini loafs with hazelnut sauce

Ingredients

For the mini loaves

150 g semi-whole wheat flour
50 g chestnut flour
50 g whole rice flour
50 g cornstarch
half a teaspoon powdered cinnamon
a pinch of whole sea salt
2 teaspoons cream of tartar
70 ml extra virgin olive oil
100 g rice malt syrup
230 ml oat milk
3 small apples (I used Fuji), peeled and pureed using a food processor

For the hazelnut sauce

6 tablespoons rice malt syrup
5 teaspoons hazelnut butter
a pinch of whole sea salt
5 teaspoons oat milk

Makes 5-6 mini loaves.

Apple and chestnut mini loafs with hazelnut sauce

Directions

Preheat oven to 170° C. In a large bowl combine the semi-whole wheat flour, chestnut flour, rice flour, oatmeal flour, cinnamon, salt and cream of tartar.
In another bowl pour the oil, rice malt syrup, and milk. Whisk well and add the apple puree. Mix again then fold the wet ingredients into the dry ingredients (preferably using a wooden spatula). Stir gently until the ingredients are combined (add some more oat milk if necessary). Lightly oil the mini loaf pans and sprinkle them with flour. Fill them with the batter, using a spoon. Place in the oven and bake for 30-35 minutes or until the top is lightly browned and a toothpick or knife inserted in the center of a loaf comes out clean. Remove from the oven, transfer to a wire rack and let cool for about 5 minutes before removing from the loaf pans.

To make the hazelnut sauce, combine the agave, hazelnut butter, salt and milk in a bowl and whisk until perfectly smooth. Refrigerate until shortly before serving (the sauce might get a bit sticky and hard when refrigerated: all you have to do is leave it at room temperature for a while and stir it).

Serve the loaves topped with the hazelnut sauce.


Posted in: autumn,baking,breakfast and brunch,cakes,finger food,fruits,lunch-box,sweet,tea time,winter

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