maple batter for cake with fruit GF/VEGAN

 cake/bread batter Pan: 8x8" square with parchment lined

4 tsp yeast 

1 cup water 113ºF 

2 TB sugar 

dry 

1 1/2 cup GF flour 

1 tsp baking powder 

1/4 tsp kosher salt 

wet

1 egg/ 1TB flax seed meal with 3 TB warm water

1 TB apple cider vinegar 

topping 

2 TB butter 

1 cup granola (120g) or make a crumble topping 

1 1/2 cups chopped apples (193g) can change out the fruit 

icing 

1 cup powder sugar/ allulose 1 1/4 cup

1 tsp vanilla 

2-3 TB maple syrup 

make 

in the 111-113ºF water add the sugar and yeast and let it proof in a large enough bowl for the proof lift. 

In a bowl add the flour, baking powder, and salt. 

Add in the proofed yeast/water, flax eggs, and apple cider vinegar. 

Mix until smooth dough forms. 

Pour in to the baking dish and let it rest for 15 minutes. 

Next, make the butter & granola and then the diced apple and press lightly into the dough.

Place into a COLD oven and turn the temperature to 350ºF.

Bake for 30-35 minutes.  The cake/bread should be lightly browned around the edges and spring back when lightly pressed. 

Allow to cool at least 15-30 minutes before icing. 

Icing: combine with powder sugar, vanilla and maple syrup. 

Pour icing over the bread.