• Reduce the apple cider - Add the apple cider to a small saucepan. Over low heat, simmer the apple cider until you have 1/4 cup. Check every 5 minutes until you have 1/4 cup - mine takes about 15 minutes. Transfer the reduced apple cider to a liquid measuring cup and let cool to room temperature.
  1 cup apple cider

Spiced Apples

• Chop about half of one apple into 1/4 inch chunks. You want them to be small because this is a mini loaf. Peeling the apple is optional and based on your preference.
• In a small mixing bowl, add the apple chunks, brown sugar, tapioca, and cinnamon. Toss to evenly coat the apples. Set aside at room temperature.
  1/2 cup apples, chopped, 2 tablespoons light brown sugar, 1 teaspoon tapioca flour, 1/2 teaspoon ground cinnamon

Gluten Free Spice Bread

• Preheat the oven to 350F degrees and adjust the oven rack to the middle position. Lightly grease the mini loaf pan and line with parchment paper – cut long enough to hang over the sides of the pan. Note – The mini loaf pan is 3.5 inches x 5 inches.
• In a small mixing bowl, whisk together the oat flour, sweet rice flour, tapioca flour, baking powder, salt, and spices.
  6 tablespoons gluten free oat flour, 1/4 cup sweet white rice flour, 2 tablespoons tapioca flour, 1/2 teaspoon baking powder, 1/4 teaspoon salt, 1/2 teaspoon ground cinnamon, 1/2 teaspoon ground cardamom, 1/2 teaspoon ground ginger, 1/4 teaspoon ground allspice
• In a medium mixing bowl, add the brown sugar and cane sugar. Pour the melted coconut oil over the sugars and stir with a fork to combine. Add the applesauce, egg, and vanilla. Stir to combine. Then stir in the reduced apple cider.
  3 tablespoons light brown sugar, 3 tablespoons organic cane sugar, 2 tablespoons cold pressed refined coconut oil, melted, 2 tablespoons unsweetened applesauce, 1 large egg, 1/2 teaspoon vanilla extract
• Sprinkle the dry ingredients over the wet and stir until no dry streaks remain. Rest the batter for at least 5 minutes to allow the flours to hydrate and the flavors develop.
• Pour half of the batter into the prepared loaf pan. Sprinkle half of the prepared apples over the batter, then top with the remaining batter. Sprinkle the remaining apples over the top - including any juices from the apples - and bake for 40 minutes, or until the edges are golden and a toothpick inserted in the middle comes out mostly clean.
• Cool the mini loaf in the pan set on a wire cooling rack for 10 minutes. Then carefully lift the loaf out of the pan and cool completely on the wire rack. If needed, run a sharp knife or offset spatula around the edges of the loaf to release the bread from the pan.
• The bread is best enjoyed completely cool and the day it is baked. Store leftovers in a covered container at room temperature for 3 to 5 days.