Apple Peanut Bake

February 15, 2025

Apple Peanut Bake - Great Breakfast Addition Or Dessert

I recently created this Apple Peanut Bake on a whim. Apples, dates, raisins, cinnamon, peanut butter powder and chopped dry roasted peanuts, topped with sprouted wheat bread, saturated in some cultured non-dairy milk, and baked for a warming, fall / winter diet addition to breakfast, or for a mid-day snack or dessert. My spontaneous whim worked, and a new way to enjoy apples and peanut butter was born!

I love having Baked Apple and Dried Fruit Medley or Stewed Apple, Raisin & Goji Berry Sauce served on top of our morning porridge this time of year. We also enjoy having either served with (or on top of) whole wheat English muffins with almond, peanut or sunflower butter, or tahini, along with a hot drink.

I also love Baked Oatmeal which I don't make as often as I should because it's sooo good. This Apple Peanut Bake is a higher protein fusion of all of the above. (Well, my Baked Oatmeal with Pear and Raisin recipe is higher in protein as well.)

Reconstituted Peanut Butter Powder Dip for Apples

I have been making a quick Peanut Butter Dip using Lakanto No Sugar Added Keto Peanut Butter Powder, sweetened with their own Lakanto brand monk fruit. This was part of the inspiration for making the Apple Peanut Bake.

Lakanto Peanut Powder is actually quite good, but there are many peanut butter powders to choose from, including those with nothing but the peanuts, such as PB2 Pure, Naked PB, and others.

I add brown rice syrup to the recipe on the package for making a reconstituted peanut butter, which makes a great apple dip. (Brown rice syrup has the viscosity of honey, is mildly sweet, has a butterscotch flavor, and is gentler to blood sugar. Both Keystone and Lundberg Brown Rice Syrup brands are organic.

2 Tbsp. Lakanto Peanut Butter Powder
1&1/2 Tbsp. water
1 tsp. brown rice syrup

Mix until smooth, and adjust as needed to desired consistency and taste.

Apple Peanut Bake Recipe

INGREDIENTS

6-8 apples, cored and sliced into roughly 8 wedges per apple, or roughly 1/3-1/2 inch thick slices
Juice from half a lemon
6-7 medjool dates, pitted and chopped
1/4 cup raisins
1 Tbsp. brown sugar (I like Wholesome Organic light or dark brown sugars) (See notes, below.)
2+ tsp. cinnamon
Optional pinch of sea salt and cracked black pepper
4 slices sprouted wheat, whole wheat, sourdough or gluten-free bread of choice (a slightly dryer bread works well)
About 1/3 cup soy milk + 1/3-1/2 tsp. lemon juice
4 Tbsp. peanut butter powder combined with 3 Tbsp. water
1 Tbsp. maple syrup, sorghum syrup or brown rice syrup (my preferred sweeteners)
Handful (about 1/4 cup) chopped dry roasted peanuts

STEPS

Preheat oven to 370º F.
Clean, core and slice apples, and place in a large mixing bowl. Squeeze lemon juice on top to prevent browning.
Add dates, raisins, brown sugar, cinnamon, and optional sea salt and pepper.
Cut bread slices into small cubes, and place in a separate bowl.
Mix 1/3-1/2 tsp. lemon juice into soy milk, stir, then add to bread. (See notes, below.)
Combine peanut butter powder and water and syrup of choice. Add to bread, and stir to combine.
Place apples in 8 x 8 baking dish. You can lightly oil it first, perhaps around the edges, although the apples on the bottom won't stick unless over baked. However, the dates may.
Spread bread cubes evenly on top of apples. Sprinkle peanuts on top.
Cover with foil and bake about 30-35 minutes. For a bit more browning bread crust topping, bake another 5+ minutes uncovered. The apples should be very soft. Ideally, the dried fruit does not burn, and the bread browns, yet firms up.

NOTES FOR APPLE PEANUT BAKE RECIPE

I used some locally made soy milk that had started to sour. The souring is great when baking, as it lightens baked goods up. You can omit adding the lemon to the soy milk if you prefer. It doesn't taste sour once baked.
Use whatever non-dairy milk you like. From our perspective, soy milk is by far the healthiest, and best value. It's higher in protein as well. But you could use an oat milk (look for those made with just oats, water and salt), or any other nondairy milk you prefer.
The brown sugar adds a slight bit of sweetness. Feel free to either omit, or sub for your preferred sweetener, such as maple sugar, maple or sorghum syrup, or monk fruit.
Feel free to try using fresh peanut butter. It's harder to stir, so thin it out with some water, or use a combo of peanut powder, and peanut butter.

Nutritional Profile for Apple Peanut Butter Bake

The nutrition is based on 4 servings, or 1&1/2-2 apples, 1 Tbsp. peanut butter powder, and 1 slice of bread per serving. If having as part of a breakfast, cut into 6 servings, and adjust nutritional break down.