Loafing Apples

“Is there anything to eat?” asks the almost 14 year old as I open the door at noon. He is back from exams.

“Lunch is on the table.”

“What is there to eat?” the question is repeated after less than an hour.

“You should have eaten all your lunch.”

“But amma, rice is so unexciting.”

“There are some apples in the fridge. Go have one.”

“Amma!” an exasperated cry and he is off.

“What is it that you want?” I ask, when the same question comes my way in the next half an hour.

“Brownies,” there is a naughty grin on his face, the kind when he asks for something that he is sure not to get easily.

“Brownies to curb your hunger? You must be kidding!” the indignant mother in me answers.

I know this can’t go on for long. So the puny brain gets racked and the idea of a healthy concoction forms. If it works, well and good. If not, can dunk some milkmaid and make a pudding. Smart, isn’t it?

So these went in:

1  cup whole wheat flour

1/2 cup quick cooking oats (ground in a moxie for 1-2 minutes)

3/4 tsp baking soda

1/2 tsp salt

1 tsp powdered cinnamon

1/2 tsp each powdered nutmeg and dry ginger powder (optional)

1/2 cup grated jaggery

1/2 cup olive oil (you could use sunflower oil instead)

1/2 cup curd

2 eggs

1/2 tsp vanilla

2 cups diced apples (skin on , small pieces)

1/4 cup sunflower & flaxseeds (optional. You could use any seeds of your choice)

a handful of crushed almonds for topping

Directions

Sift together the flours, baking soda, spices and salt. Beat the jaggery, oil and curd till well blended. Add eggs one after the other. Beat well after each addition. Add the vanilla essence.

Add the flour mix in three parts. Beat on low for 1 minute after each addition. Add the apple pieces and seeds. Blend in with a spatula till just mixed. Transfer to a well buttered  loaf pan. Sprinkle the almonds on top. The nutty flavour once it is well toasted is something else.

Bake at 180 C for 50- 55 minutes.

Test whether done by inserting a tooth pick at 50 minutes. If it comes out clean, remove the pan from the oven. Cool for 10 minutes and invert the loaf onto a cooling rack.

Note: The apples are normally peeled while making loafs or cakes. Thought I’ll try with skin on this time. Turned out perfect.

And son gobbled it up. Proof of the pudding 🙂