Preheat oven to 350°F. Grease the bottom and sides of a 6.4 x 3.8-inch loaf pan with coconut oil, and line it with a piece of parchment paper. Cut paper to fit lengthwise, leaving some excess on the edges. You can also make this bread on 8½ x 4½-inch medium loaf.
Mix together the almond flour, coconut flour, cinnamon, baking soda and salt.
In a separate bowl, whist together the coconut milk, coconut oil, honey, eggs, apple cider vinegar and vanilla extract.
Using a rubber spatula, mix dry and wet ingredients together just until combined. Do not over mix.
Gently fold into the batter the apple slices and chopped walnuts (reserve about 1 tablespoon of walnuts for the crumb topping).
Pour batter into the prepared loaf pan.
Mix all the crumb topping ingredients together with your hands, then sprinkle top of bread with the crumbs and reserved walnuts.
Bake for 30 minutes, then cover bread with aluminum foil and bake until a toothpick inserted into the center comes out clean, about 20 more minutes. Total baking time should be approximately 50 minutes. Set pan on a wire rack to cool.
Carefully remove bread from pan while still warm, and drizzle caramel over the top before serving.
Recipe serves 8-10 people. Store in the refrigerator
Did you know Ginger and Mango both boost your metabolism? Along with
boosting your metabolism ginger also is a natural pain reliever, from
migraines to menstrual cramps ginger heals a lot of pain. It also helps
reduce morning or motion sickness and banishes heart burn! Mangos not
only boost metabolism, they also aid in digestion, boost your memory and
increases your sex drive! This one little drink will do a lot for your
body, so make a big pitcher today and enjoy.
I have made this in a 2 liter pitcher, in a giant sun tea container
and in a cleaned out venti Starbucks cup. This recipe is for the
largest, the 4 liter sun tea pitcher. If you want to do a smaller
pitcher cut the recipe in half, in a small cup use just one very thin
slice of ginger and 1/8 cup mango.
You can use fresh or frozen mango, I like frozen because I don’t have
to cut and it is always picked at the peak of the season and frozen so
if I can’t get mango…