Apple crumble loaf

This was honestly so tasty and so so fluffy, and is the perfect winter cake. Make it. Please.

Recipe, makes 1 large loaf tin;

THE CRUMBLE
2 tbsp smooth nut butter
1 tbsp sugar
1/4 cup oat flour
1/4 cup self raising flour
Splash milk
Optional: 1/4 cup vanilla protein powder
Optional: 1 cubed apple
1-2 tbsp syrup

THE LOAF
2 tbsp smooth nut butter
4 tbsp sugar
1 tsp vanilla
2 eggs
4 tbsp smooth apple sauce
1/2 cup oat flour
1/2 cup self raising wholemeal flour
1/4 tsp baking powder
1/2 tsp cinnamon
Optional: 30g whey protein powder & 1/2 cup milk

Method

1. Preheat your oven to 170°C

2. Make your crumble by adding your flours (and protein if you’re using it) to a large mixing bowl with the sugar and nut butter

3. Mix it together well with the back of a spoon - you want it to resemble fine breadcrumbs, so add a splash of syrup if needed, and a splash of milk to bring it together with your hands into crumble

4. Set your crumble aside, then make your cake

5. Add your nut butter, vanilla, apple sauce, eggs and sugar to a medium mixing bowl, and mix well until smooth

6. Add your flours, baking powder, and cinnamon and mix well until you have a smooth cake batter - you may need to add a splash of milk to make it less doughy

7. If you’re adding protein powder, do that now, and add just less than 1/2 cup milk, as whey protein absorbs a lot of liquid.

8. Line your loaf tin, then add your cake batter to the tin and top with your crumble

9. Bake for 10 minutes, then when the crumble starts to brown, cover the tin in foil, and continue to bake for another 30 mins.

10. Remove from the oven when done, check that it springs back when pressed in the centre - if it doesn’t, bake for another couple of minutes.

11. Serve with peanut butter

Notes + Variations:

Use homemade or shop bought apple sauce, just make sure it’s smooth.