Walnut Apple Bread (V + GF)

reading time: ca. 1 min

Preparation time: 10 mins + 50 minutes baking time
Main ingredients: walnuts, almonds, apple
difficulty level: easy, fool-proof
makes: 1 loaf
suitable for: vegan, lactose-free, gluten-free, low carb

This is the other bread/cake that we brought along on our hiking trip through the highest mountains of Northern Germany (as well as our weekend trip to RĂ¼gen Island). Such perfect provisions for a journey! I like the one-bowl simplicity of this recipe, and i love love love the outcome. So nice and moist and juicy and satisfying.

BTW: Photos were taken in the middle of the snowy mountains at a rest house :)


200g ground almonds (or 100g almond flour + 100g oat flour)
130g chopped walnuts 
2 tbsp ground flaxseed 
1 tbsp cinnamon 
2 tsp baking powder 
½ tsp sea salt 
2 flax eggs 
250ml unsweetened applesauce (or grated zucchini or carrot, or pumpkin puree or mashed bananas) 
125ml walnut oil OR olive oil OR coconut oil 
4 tbsp coconut milk OR plain soy yogurt (we used the latter; you can use your own homemade soy yogurt)

- a food processor or blending machine
- a loaf tin


Preheat oven to 165 °C. 
In one large mixing bowl, combine almonds, walnuts, 2 tbsp flax seeds, cinnamon, baking powder and salt. Mix well. 

Whisk flax eggs, applesauce (or sub for 2-3 sweet bananas), oil and coconut milk (or soy yogurt) together in a smaller bowl, then combine with the dry ingredients and mix until everything is well incorporated. 

If you find the dough to be very dry still, add a tablespoon or two of additional coconut milk or soy yogurt. 

Generously grease your loaf tin. Now fill the mixture into the tin and bake for about 45 minutes. Check if it's done by poking a a wooden skewer into the loaf. If it comes out clean, it's done! 

Let cool for 20 minutes, then turn upside down. Keep wrapped in parchment paper in the fridge. The cold will help the bread to set and makes it easier to cut!