Sweet Apple Spice Loaf (Paleo, Low carb, Nut free option)

I’m a bit busy.

More specifically, I’m 18-credit-hours-plus-research-plus-CrossFit-plus-rock-climbing-plus-clubs-plus-commuting-plus-baking busy.

I’m currently still alive, but there are certain things I simply do not have time for.

Like the following:

1. Obnoxious assignments that resemble high school more than high school did. Remember when I mentioned how in bio we looked at the letter E under a microscope? Yeah, no fun. I do not feel enlightened.

2. Boys who can’t flirt, but put hearty effort into trying. For example, that guy at the gym who didn’t realize “I find you very attractive, you are so strong, can I have your number” isn’t a good pick up line.

3.Having a social life on the weekends. It’s taking me 4 weeks to find time to hang out with one friend. ONE SINGLE FRIEND.

4.Having a social life at all outside of mealtimes and gym time. Movie date? Salsa dancing? Let’s get dinner? Look, I’m busy trying to save the world someday, gimme a sec.

5. Those CrossFit workouts that take about 50 straight freaking minutes. Nah… Ideally I’d have the ability to charge through workouts with so much badass speed that the aforementioned dude with the bad pickup lines doesn’t even have time to look in my direction. It’s a pity that by the end of the day I move as slowly as a drunk snail.

6.Blogging. This post. Writing something other than the research proposal I should be working on right now. Goodbye.


I might not technically have had time to make this loaf (I did anyway, duh) but I definitely had time to eat it. Oh definitely. It’s full of crumble-top happiness and non-basic-or-pumpkin-spice-Autumn-ness.

Enjoy 😀

Sweet Apple Spice Loaf

 Makes 1   9″ square loaf



1/2 cup + 2 Tablespoons coconut flour

6 eggs, beaten

1/4 cup melted coconut oil

1/4 cup coconut milk

1/4 cup maple syrup

1 1/2 cup chopped apples (small cubes)

1/2 teaspoon baking powder

1/2 teaspoon vanilla extract

1/4 teaspoon salt

1 teaspoon cinnamon

1/2 teaspoon cloves

1/4 teaspoon nutmeg


1 cup pecans (3/4 cup sunflower seeds for nut-free)

2 Tablespoons coconut oil

2 Tablespoons maple syrup

10 dates (about 1/2 cup)

1 cup shredded unsweetened coconut


  1. Preheat oven to 350deg F.
  2. combine all Loaf ingredients in a large bowl and mix til smooth.
  3. Transfer the batter into a 9″x9″ lined/greased pan
  4. Bake for about 30 minutes, or until an inserted knife comes out clean.
  5. While loaf is baking, combine all Crumble ingredients in a food processor and pulse until combined and sticky (don’t want it to be fully nut-butter-uniform, just until it can form into balls).
  6. Once the loaf comes out of the oven, scoop the crumble over it and press the crumble down and towards the edges of the pan.
  7. Once the loaf cools completely, slice and serve.

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