Ingredients

• 4 tsp Instant yeast
• 1 cup Portland Cider Company Kinda Dry, heated to 110°F (240 mL)
• 1 ½ cups Gluten Free 1-to-1 Baking Flour (222 g)
• 2 Tbsp Sugar
• 1 tsp Baking Powder
• ¼ tsp Salt
• ¼ cup Egg Whites or 1 Egg or 1 Tbsp Flaxseed Meal mixed with 3 Tbsp Hot Water
• 1 Tbsp Apple Cider Vinegar

• 2 Tbsp Butter or Dairy Free Butter, melted (28 g)
• 1 cup Maple Sea Salt Homestyle Granola (120 g)
• 1 ½ cups chopped Apple (193 g)

• 1 cup Powdered Sugar (120 g)
• 1 tsp Vanilla Extract
• 2–3 Tbsp Maple Syrup (40–60 mL)

Instructions

1. Lightly grease an 8 x 8-inch square baking pan or a 9–10-inch cast iron skillet.
2. Dissolve yeast in warm cider; allow to rest for 10 minutes.
3. In a large bowl, combine flour, sugar, baking powder and salt. Next, add cider mixture, egg and apple cider vinegar. Mix well until a smooth dough forms. Pour into prepared pan and let rest for 15 minutes.
4. While dough rests, mix melted butter and granola in a small bowl. Pour mixture evenly on top of rested dough and sprinkle with chopped apple. Press topping into the dough, and allow to rest for an additional 15 minutes.
5. Place pan into a cold oven, then set oven temperature to 350°F.
6. Bake for 30–35 minutes, until bread is lightly browned at the edges and the center of the bread springs back when lightly pressed. Allow to cool for at least 15–30 minutes.
7. Combine powdered sugar, vanilla and maple syrup. Pour icing over the bread and serve warm. Leftovers can be reheated in the microwave.