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| Source: www.iga.net/en/inspiring_recipes/pain_collation_aux_pommes/?p=1 1/1 |
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Time and Temperature: Preheat the oven to 180°C (350°F).
50-60 minutes
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Yield:10 servings |
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| INGREDIENTS: |
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75 mL (1/3 cup) each of non-hydrogenated margarine and packed brown sugar
2 eggs
5 mL (1 tsp.) vanilla
250 mL (1 cup) each of all-purpose flour and whole wheat flour
75 mL (1/3 cup) wheat germ
5 mL (1 tsp.) baking powder
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2 mL (1/2 tsp.) baking soda
1 mL (1/4 tsp.) salt
250 mL (1 cup) peeled, grated apples
175 mL (3/4 cup) apple juice
60 mL (1/4 cup) maple syrup |
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Use electric beaters to mix together the margarine, brown sugar, eggs, and vanilla in a large bowl. Beat until smooth and frothy. Set aside.
In another bowl, mix together the flour, wheat germ, baking powder, baking soda, and salt with a wooden spoon. Lightly squeeze the grated apples to remove excess liquid and gently mix them into the dry ingredients. Incorporate the flour mixture into the egg mixture a bit at
a time, alternating with the apple juice and maple syrup. Pour the mixture into a buttered 23 cm x 13 cm (9 in. x 5
in.) loaf pan and bake for 50 to 60 minutes or until a toothpick inserted into the centre comes out clean.
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CHEF'S SECRET:
If you have two loaf pans, double the recipe and freeze the second loaf. For a quick dessert, serve it topped with this fudge sauce:
Mix together 75 mL (1/3 cup) each of brown sugar, 15% M.F. cooking cream, and chopped walnuts in a small saucepan. Add 15
mL (1 tbsp.) of butter. Bring to a boil over medium heat and cook, stirring, for 3 minutes.
Choose Québec apples such as Cortland, McIntosh, or Empire, highly recommended for cooking |
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