HELLO Christmas! I am so stinkin’ excited about Christmas, I can’t even tell you! Last year, we had Christmas, but we literally moved out of our house on the 24th and then stayed with relatives – so, woke up Christmas morning with family, which was wonderful, but you know – just not the same as waking up in your own home. And then we left for Medellin, Colombia on the 26th. So, all wonderful things, right? …we were buying a new home, getting to travel, surrounded by family – which can be awesome and not awesome all at the same time! Ha! #family So – I am not complaining in the least, but I’ve been ready for a calm, peaceful, easy Christmas in my own home ALL year!
IT’S FINALLY HERE!!!!!!!
To tell you how excited I’ve been, I came up with this recipe about 5 months ago and have been hanging onto it, twiddling my thumbs until we got closer to the Holidays! I made it in July and Mo walked in the door and said, “It smells like Christmas in here!” I joked that we were celebrating Christmas in July!
This is not one of my easier recipes – well, the bread is, but the sea salt caramel takes a bit of time and attention. But, all things worth it, do, right? And if you don’t like apples – leave them out! Simple as that!
This is a great make-ahead breakfast for Christmas morning, or any morning! It will leave your house smelling like the holidays!
You can make the bread and caramel a day or two in advance and simply slice the bread, lay each slice on a sheet pan and place it under the broiler in your oven for 4-5 minutes. It will crisp up just a bit. While doing this, pour the caramel into a small pot over medium/low heat and get it warm. Drizzle the caramel over each slice of bread and serve! Voila! So easy and De-lish! You won’t miss that coffee cake! Trust me!
Grain Free Cinnamon Apple Bread with Sea Salt Caramel
Makes 12 slices
- ½ cup almond flour
- ½ cup coconut flour
- 1½ tsp baking powder
- ¼ tsp salt
- 3 tsp cinnamon
- ½ tsp nutmeg
- ½ tsp allspice
- ¼ tsp cloves
- 1 tsp vanilla extract
- ½ cup canned LIGHT coconut milk
- 1 tbsp pure maple syrup
- 2 tbsp unsweetened applesauce
- 1 tsp apple cider vinegar
- 4 large eggs, room temp
- 1 tsp coconut oil, softened
- 1 small Honeycrisp apple
Sea Salt Caramel
This recipe make 1 cup – you will only need approx. ¼ cup for the bread – so, you will have leftovers – you’re welcome!)
- 1 can (13.5 oz) full-fat coconut milk
- ½ cup coconut sugar
- ½ tsp sea salt
- ½ tbsp coconut oil
- ½ tbsp vanilla extract
- Preheat oven to 350 degrees F and spray a 9” loaf pan with coconut oil cooking spray.
- In a small bowl, combine all of the dry ingredients and whisk to get the lumps out of the flours – you can also use your hands for this. Set aside.
- In a separate bowl, combine the vanilla extract, coconut milk, maple syrup, applesauce, apple cider vinegar, eggs and coconut oil. Beat with a hand mixer on medium speed.
- Add the dry ingredients into the wet and stir well with a spatula to combine.
- Peel and finely chop the apple and fold into the mixture.
- Pour into the loaf pan and place into the oven to bake for 45 – 50 minutes or until the top is golden and a toothpick inserted into the center comes out clean.
- While the bread is baking, make the sea salt caramel.
- Combine the coconut milk, coconut sugar and salt in a saucepan over medium-high heat.
- Bring to a boil, then lower the temperature, keeping the sauce at a light simmer.
- Simmer for 30-40 minutes, stirring occasionally. As the sauce reaches the last 5-8 minutes of cooking time, stir more frequently incorporating the more caramel burned bits from the bottom into the sauce. This helps to flavor it! Once the sauce has turned a dark amber and has thickened to coat the back of a spoon, remove from the heat.
- Add the coconut oil and vanilla extract and stir to combine.
- Leave on the counter to cool for 30 minutes and then refrigerate for another 30 minutes to 1 hour prior to drizzling over the bread.