This gluten-free apple loaf is studded with roasted apples. A slice, toasted and slathered with your favorite spread, makes for a healthy breakfast.
About Erin McKenna
Erin McKenna is the chef and owner of BabyCakes, a gluten-free, vegan, kosher bakery that offers cupcakes, cakes, donuts, cookies, and brownies free from common allergens with locations in New York City and West Hollywood, CA. The bakery has been bestowed New York magazine's prestigious Best Cupcake award and McKenna has been featured in the New York Times, Food & Wine, Harper’s Bazaar, InStyle, and O, the Oprah Magazine. She's the author of two cookbooks, BabyCakes and BabyCakes: Back to Basics.
Johnnycakes
Jul 07, 2009 by
This unconventional riff on johnnycakes makes New England’s classic breakfast staple even healthier and heartier.
- Quick Glance
- 15 M
- 40 M
- 0
Raspberry Scones
Jul 07, 2009 by
These vegan scones—wait! don’t stop reading!—deliver big time in terms of classic scone taste, texture, and teatime appeal.
- Quick Glance
- 15 M
- 45 M
- 1