Plant-Based Apple Bread

IMG_6400 The first time I made this recipe it was a huge success. I had my friends over that night and we finished the whole thing in a few minutes (we were only three) with some ginger tea and bliss balls.

Unfortunately, there's something called beginners luck. The second, third, fourth, fifth, and even sixth time I tried to make this bread I failed. It would either be too mushy, sunk, or too bitter when I used quinoa flour.


After a lot of googling the bread came out a lot better, but not nearly as good as the first time. So I had a friend come help me out. You can find her on Instagram @Chefarwa she is a professional chef and she's a real master when it comes to baking. We baked and made waffles that day and I learned a lot from her that day. The bread turned out perfectly, but we added too much cinnamon because I forgot to tell her that the applesauce is spiced already. Oops. So I made it again and it was 10/10!


Learning from others in person will always beat learning online. I guess you can say that's the most valuable lesson I learned. I know that sounded cheesy as hell, only it's true. She taught me baking skills and I showed her how to make turn things plant-based.


Plant-Based Apple Bread



  • 3 cups sprouted spelt flour (regular is fine)
  • 1/2 coconut sugar (brown sugar is fine)
  • 2 tsp baking powder



  1. Preheat the oven to 350F
  2. Have to separate mixing bowls
  3. Sift the flour and mix it with the coconut sugar and baking powder
  4. In a separate bowl mix the wet ingredients
  5. Have your baking tin ready by lining it with parchment paper if you don't want to use any oil
  6. Slowly add the wet ingredients to the dry by mixing them with a spatula
  7. Knock the tin on the counter a few times to get rid of any air bubbles
  8. Bake for 1 hour
  9. Check with a knife if it comes out clean then your bread is ready.
  10. Let it cool for 15 minutes or so then slowly remove the parchment paper.
  11. Enjoy with almond butter and rice malt or applesauce!