Apple Almond Gingerbread
From Whole Foods MarketServes 12
This recipe is wonderful for brunch or afternoon tea. It is also a good candidate to make ahead when you know your time will soon be precious. To freeze, wrap tightly in a layer or two of plastic wrap and then in a resealable plastic bag. Thaw in the refrigerator overnight before serving. For dessert, top slices of this gently sweet treat with dollops of lemon curd, whipped cream or vanilla ice cream. It makes a great homemade gift, too. Ingredients with an asterisk (*) are available as Whole Foods Market Brands. Package for gift giving with our downloadable gift tag.
Ingredients
5 tablespoons butter,
melted, plus more for greasing
3/4 cup slivered almonds, divided*
1/2 cup plus 2 tablespoons lowfat buttermilk
1/3 cup unsulphured molasses
1/2 cup sugar
1 tablespoon vanilla extract
1 egg
1 1/4 cups whole wheat pastry flour
1 tablespoon ground ginger
1 1/2 teaspoons baking soda
1 Fuji or Gala apple, peeled, cored and finely chopped
3/4 cup slivered almonds, divided*
1/2 cup plus 2 tablespoons lowfat buttermilk
1/3 cup unsulphured molasses
1/2 cup sugar
1 tablespoon vanilla extract
1 egg
1 1/4 cups whole wheat pastry flour
1 tablespoon ground ginger
1 1/2 teaspoons baking soda
1 Fuji or Gala apple, peeled, cored and finely chopped
Method
Preheat oven to 350°F. Grease an 8-inch loaf pan with butter. Put 1/4 cup almonds in bottom of pan and then rotate pan to distribute them around the bottom and sides (they'll stick to the greased pan); set aside. In a large bowl, whisk together buttermilk, molasses, sugar, butter, vanilla and egg. In a second large bowl, combine flour, ginger, baking soda and remaining 1/2 cup almonds. Add apples and toss well. Stir flour mixture into molasses mixture and then spoon batter into pan. Bake until cooked through and a toothpick inserted in the middle comes out clean, 45 to 50 minutes. Let cool in pan for 30 minutes and then invert onto a plate and serve warm or at room temperature.
