Flourless almond, peach and orange blossom loaves

These tasty little loaves are the perfect accompaniment with a cup of tea on a lazy afternoon.

  • 1 hr 55 mins cooking
  • Makes 2 LOAVES
  • Print


  • 4 medium (600g) green apples, grated coarsely
  • 4 free-range eggs, beaten lightly
  • 1/2 cup (125ml) unsweetened almond milk
  • 1/3 cup (115g) honey or pure maple syrup
  • 1 tablespoon vanilla extract
  • 2 teaspoons orange blossom water
  • 4 cups (480g) almond meal
  • 4 teaspoons gluten-free baking powder
  • 5 medium (750g) peaches, quartered
  • 1 tablespoon honey or pure maple syrup, extra


  • 1
    Preheat oven to 160°C (140°C fan forced). Lightly grease two 10.5cm x 21cm (top measurement) loaf pans; line base and long sides with baking paper.
  • 2
    Combine apple, egg, almond milk, honey, vanilla and orange blossom water in a large bowl. Add almond meal and baking powder; stir until just combined.
  • 3
    Divide the mixture between the pans, level the surface. Top with peaches, cut-side up, pressing them slightly into the batter; drizzle with extra honey.
  • 4
    Bake loaves for 1½ hours or until a skewer inserted into the centre comes out clean. Cover loosely with baking paper for the last 10 minutes of baking to prevent overbrowning.

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