Apple & Walnut Almond Flour Bread

Gluten Free, Paleo, Dairy Free, Grain Free, No Refined Sugar

Have you tried baking with Olive Oil? It’s a great solution for those who need to be dairy free but it’s also a healthy way to bake. Using Almond Flour means this is low carb recipe, gluten free, paleo, grain free and contains no added sugars as the sweetness of the apple puree and grated apple add a natural sweetness to the bread. Using Almond Flour definitely does change the taste and it will be a little different to what you may have had before but it’s so healthy for you, it tastes great and you don’t get any bloating after a slice or two. Please give it a try!

Do bear in mind that this recipe uses Almond Flour and not Ground Almonds. You need a finer consistency for the final result.

You can puree an apple yourself and I like to have some organic apple sauce/puree in my larder to use at any time. I chopped up a sweet, eating apple rather than a cooking apple and I added some dried cranberries to give the final bake some great taste variations.


  • 190g Almond Flour
  • 2 tsp Cinnamon
  • 1/2 tsp Salt
  • 1/2 tsp Bicarbonate of Soda
  • 1/4 tsp Nutmeg
  • 55g Virgin Olive Oil
  • 2 Eggs
  • 125g Organic Apple Sauce/Puree
  • 1 tsp Vanilla Extract
  • 1 Sweet Apple
  • 25g Walnuts, chopped
  • 25g Dried Cranberries


Preheat oven to 180C Fan / 200C and grease a 2lb loaf tin.

In a large bowl, whisk the almond flour, cinnamon, salt, bicarbonate of soda and nutmeg.

Next add the olive oil, eggs, apple puree and vanilla extract and mix. It might be a little lumpy but that’s okay as long as there are no pockets of flour visible.

Peel and dice the apple into small pieces and fold into the batter along with the chopped walnuts and the dried cranberries. Spoon this batter into the prepared tin and level out. Top with some walnuts and cranberries gently pushed into the batter.

Bake for 30 – 35 minutes and check with a skewer or toothpick inserted into the centre – it should come out clean. Remove from the oven and leave to cool in the tin completely. Don’t try to slice the bread before it’s completely cold.

Keep covered in the fridge for up to 3 days and this will freeze for up to 3 months. I hope you give this recipe a try as it’s such a healthy option. If you make this bread, please leave a review below and tag me on Instagram or Facebook with a picture.


Soraya x

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