There’s no sacrificing flavor with this Healthy Flourless Fresh Apple Bread. No flour needed, sweetened with honey, and loaded with fresh apples, it’s quick to make and tastes so great!

Flourless Fresh Apple Bread by The BakerMama

Stock Up on Apples!

So many of you have fallen in love with my Healthy 5-Ingredient Flourless Banana BreadHealthy Flourless Pumpkin Bread and 4-Ingredient Flourless Chocolate Chip Banana Bread recipes with several requests for a flourless apple bread recipe soooo…your requests are my command! 🙂

Watch Me Make Flourless Fresh Apple Bread

Join me in the kitchen as I bake up this healthy flourless apple bread!

Amazing Apple Flavor in Every Bite

This quick bread is flour-free, dairy-free, nut-free and absolutely incredible! With the sweetness of honey, there’s no added white or brown sugar or artificial sweetener. Just fresh apples, oats, honey, eggs, vanilla extract, baking soda and cinnamon. Basically, staples you have in your pantry. And amazing apple flavor in every bite. There’s no added salt, specialty gluten-free flours or coconut oil in it, either. Of course, if you want to make truly a gluten-free apple bread recipe, be sure to use gluten-free oats.

This recipe will have you stocking up on apples and baking a loaf every chance you get. Full of healthy fiber (yay whole grains!), it’s healthy, delicious, and super easy to make.

Flourless Fresh Apple Bread by The BakerMama

Blender is Better

Just like my other flourless bread recipes, the batter for this bread is mixed in the blender (this is a no-stir recipe, friends). The blender is a must because the oats need to be well blended with all of the other wet and dry ingredients to get that great texture once the  bread bakes. 

Once baked, you’ll have a moist, tender loaf of apple bread that’s perfectly sweetened from the apple and honey and spiced just right from the cinnamon. The flavor and texture is so comforting and leaves you feeling great!

A big slice of this fresh apple bread with a spread of peanut butter and drizzle of honey is one of my favorite ways to start the day. It fills me up and gives me the energy I need to get the kids to school, workout and tackle my morning to-do list. And, let’s be honest, it tastes like dessert!

It’s also one of our favorite afternoon snacks that keeps us satisfied until dinner.

Flourless Fresh Apple Bread by The BakerMama

Each time I enjoy a slice of this bread, I’m truly amazed how tender and tasty it is given how healthy it is. It more than satisfies my bread cravings.

How to Make Healthy Flourless Fresh Apple Bread

  • Preheat oven to 350°F. Lightly grease 9×5-inch loaf pan with non-stick cooking spray and set aside.
  • Core and slice the apples. No need to peel unless you want or need to. Add the apple chunks to the blender. Feel free to use your favorite apple. I love using Honeycrisp, Braeburn or Granny Smith.
  • Add the rest of ingredients to a powerful blender and blend until smooth and well combined. Important: Try not to over-blend the batter as this will cause the oats to warm and start cooking into oatmeal which will hinder the loaf from baking with a bread-like texture.
  • Pour the mixture into prepared loaf pan.
Flourless Fresh Apple Bread by The BakerMama
  • Bake for 30-35 minutes or until a toothpick inserted in the center comes out clean. If the loaf starts to brown more on top before the center is done, tint it with foil until baked all the way through. 
  • Let loaf cool completely in loaf pan (I don’t recommend transferring to a wire rack to cool).
Flourless Fresh Apple Bread by The BakerMama

How to Store Fresh Apple Bread

Serve warm or at room temperature. Store leftover bread in an airtight container in the refrigerator.

To freeze bread, first let it cool completely. Then wrap it tightly in plastic wrap, and put it into a freezer-safe baggie before storing in the freezer. Wrap the bread as airtight as possible. When stored properly in the freezer, bread will maintain great quality for 2-3 months.

To thaw, let it sit, loosely covered, on the counter for several hours.

Flourless Fresh Apple Bread by The BakerMama

More Flourless Recipes You’ll love

The only thing easier than making these Easy and Delicious Flourless Recipes is falling in love with them. Made without flour and packed with flavor, these healthier alternatives are sure to become family favorites.

My Favorite Recipes to Bake in the Fall

No need to wait for the leaves to start dropping to enjoy My Favorite Recipes for Fall Baking! From perfectly-spiced pumpkin bread to pecan pie bites and savory corn bread, you’re sure to fall for these autumn treats!

My Favorite Recipes for Fall Baking by The BakerMama

I love it so much and I’m sure you will too. Enjoy! If you make this Healthy Flourless Fresh Apple Bread, be sure to snap a picture and share it with me or tag me on Instagram @thebakermama so I can see. ???? I love seeing how inspired and creative y’all get with the recipes I share. Enjoy!

xoxo,

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Flourless Fresh Apple Bread by The BakerMama

Healthy Flourless Fresh Apple Bread

  • Author: Maegan – The BakerMama
  • Prep Time: 5 mins
  • Cook Time: 35 mins
  • Total Time: 40 mins
  • Yield: 10 1x
  • Category: Breakfast

Description

Healthy Flourless Fresh Apple Bread made without sacrificing flavor or texture. No flour needed, sweetened with honey, and loaded with fresh apples, it’s quick to make and tastes so great!


Ingredients

Scale
  • 3 medium apples (about 1.25 pounds)
  • 1/4 cup honey
  • 2 cups old-fashioned or quick-cooking oats
  • 2 large eggs
  • 1 teaspoon vanilla
  • 1 teaspoon baking soda
  • 1 teaspoon cinnamon

Instructions

  1. Preheat oven to 350°F. Lightly grease 9×5-inch loaf pan with non-stick cooking spray and set aside.
  2. Core and slice the apples. No need to peel unless you want or need to.
  3. Add all ingredients to a powerful blender and blend until smooth and well combined. Try not to over-blend the batter as this will cause the oats to warm and start cooking into oatmeal which will hinder the loaf from baking with a bread-like texture.
  4. Pour batter into prepared loaf pan. Bake for 30-35 minutes or until a toothpick inserted in the center comes out clean.
  5. If the loaf starts to brown more on top before the center is done, tint it with foil until baked all the way through.
  6. Let loaf cool completely in loaf pan. Store bread in an airtight container in the refrigerator.

Notes

Use your favorite apple. I love using Honeycrisp, Braeburn or Granny Smith.

About The BakerMama

Maegan is the author of the best-selling Beautiful Boards and its next-level follow-up, Spectacular Spreads. She started blogging in 2012 and has over 700 original recipes on The BakerMama. She truly enjoys sharing her easy, family-friendly recipes, creative meal ideas, food board creations, and entertaining spreads to encourage others to get in the kitchen and make something memorable for their loved ones to enjoy together. Learn More

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Comments

  1. Are honey and maple syrup pretty close to interchangeable? Also, if I want more cake like (lighter) would I increase the baking soda or would I add baking powder to the recipe?
    Thank You Maegan! I just found your site today because I’ve started baking more. It looks like it’s going to be a comprehensive resource!

    1. Hi Emily! Yes, you can use honey or maple syrup. Both versions will taste great! As far as making the bread lighter, you could add an extra egg white or two which whips when it blends in the blender and will help make the bread lighter. Hope this helps and best wishes with everything you bake! Enjoy! 🙂

      1. Why is it that one the banana bread recipe you didn’t include an egg? ???? any particular reason?

    1. Hi Eli! Sure, to substitute baking powder, use 4 teaspoons for every teaspoon of baking soda called for in the recipe. Enjoy!

  2. This looks incredible and I would love to try it. My concern is over-blending it if I use quick oats (which I have on hand). Is there a big difference in texture quick vs. old-fashioned oats.
    Is it really liquid-y when blended?
    Kelly

    1. Hi Kelly! I don’t think you’ll need to worry about blending the quick oats too much. You want everything to be blended together as well as possible whether using regular oats or quick oats. The batter will have some liquid to it because of the juice from the apples, but it still has enough texture to spread into the pan and to bake into a great loaf. Hope this helps. Enjoy!

      1. I used no sugar added applesauce and it turned out just like the picture. Also I used sorghum instead of the sweetener with no trouble (I had it on hand and I like the flavor better than maple)

  3. Love your recipes ❤️ And this one is pretty good (and healthy) !

    Is there a place we can find the nutrition info (calories, fat, etc …)
    Thanks.

    1. Hi Solange! So happy you are enjoying my recipes! I don’t provide nutritional information at this time because everyone uses different brands of ingredients which often have differing nutritional values. I would recommend plugging the ingredients you use into a free online nutrition calculator like: http://www.myfitnesspal.com/recipe/calculator Hope this helps. Enjoy!

    1. Hi Taylor! I don’t provide nutritional information at this time because everyone uses different brands of ingredients which often have differing nutritional values. I would recommend plugging the ingredients you use into a free online nutrition calculator like: http://www.myfitnesspal.com/recipe/calculator Hope this helps. Enjoy!

    1. Hi Maria! If you’re okay with the bread being really moist rather than have a tender bread texture, you could probably add another medium apple and be just fine. You will probably have to increase the baking time as well. I would have to test it to be able to say for sure how much additional apple would work without weighing the loaf down completely.

    2. Hi Maria,

      I actually did this by accident and the bread was very wet in the middle, kind of like a bread pudding texture. Still delicious, but not what it’s supposed to be.

      1. Same here but I weighed my apples to be accurate. Cooked over an hour and fell in the middle, mush not firm

    3. Hey there! Can I make into muffins instead? Will timing/ingredients change at all? New to baking but I’m super excited for this!

      1. Hi Irene! Yes, you can definitely bake the recipe into muffins. Just prepare the recipe as directed and divide the batter evenly among the muffin cups. They’ll probably bake in closer to 20-25 minutes. Enjoy!

    4. Hi, We’ve been loving your flourless breads in our house—so far we’ve made multiple banana loaves, and I have this apple loaf prepped and ready to go! My question: would it be ok to blend ingredients today and bake tomorrow or the following day, or does it have to be baked same day? Thank you!

      1. Hi Monica! I don’t recommend prepping quick bread batters in advance if you don’t plan to bake the bread right away.
        The moist ingredients will start to interact with the leavening agents and therefore the bread will not bake properly resulting in a flattened loaf. Hope this helps. Enjoy!

  4. Great recipe! Just made it but I guess my blender isn’t as strong as I thought and I had to blend it in small batches. I’m just wondering what blender do you use or recommend?

    1. Hi Sophia! You could try replacing it with liquid stevia, but I’m not sure what amount would work best for this recipe. I know that you would use quite a bit less stevia. Certainly worth a try, but maybe research the best way to substitute honey with stevia first. Hope it turns out great for you!

  5. Made this bread and the banana bread recipe on this site numerous times for my family. It is such a hit! I love that it’s tasty healthy and easy to make with minimal cleanup.

    Thank you so much for a great recipe that is a staple in our home!

    1. Yay! I love hearing that, Lauren! So happy you and your family enjoy these easy, healthy, tasty bread recipes. Continue to enjoy!

  6. I used tinned apple instead of fresh and added some flax seeds for extra fibre (good for tummy)…. In the oven at the moment

  7. Hi- i have been cooking it a very long time and even raised the heat and it is still very moist in the center- the center is coming out wet with the toothpick!

      1. Faced the same problem and had followed this recipe exactly, except I used maple syrup instead of honey

      2. Hi Sino! I’m wondering if you over-blended the batter? If the batter is over-blended, it gets warm and starts to cook the oats which will prevent the batter from baking correctly as the loaf is already in oatmeal form.

  8. This was yummy! All 5 of us loved it! We finished the loaf in about 24 hrs. Had to make a 2nd loaf tonight. It definitely took longer to cook though.

  9. Could I use zucchini instead of apples for this bread? We have been enjoying your other bread recipes.
    I’m on an anti-inflammatory diet so no refined sugar or flour.

    Thanks!
    Priscilla

      1. I followed the recipe to a T. Weighing the apples and everything, however, the middle was just goop. The outside cooked fine. Had it in for more than an hour and eventually just gave up. Not sure what I did wrong.

      2. Hi Brit! I’m wondering if you over-blended the batter. If you blend it too much to the point where the oats get warm and start to cook, the loaf won’t bake to a bread-like texture.

      3. I’m wondering if I could use the same basic recipe but add blueberries after batter is made.

      4. Hi Gay! Yes, adding blueberries will be such a great addition. Just be sure not to add too many as it will weigh down the batter and prevent it from baking nice and even. Enjoy!

  10. hi! Just made these today — they’re awesome! Was wondering if next time I could sub in almond flour for the blended oats, and if so, how much you think I should use? Thanks!

    1. Hi Alanna! I haven’t tested it so I couldn’t say for sure exactly how it would turn out and taste, but it’s certainly worth a try. I would recommend 2 cups almond flour for the 2 cups oats. Hope it turns out just as great for you!

  11. I have Gestational Diabetes and need to avoid white flour so this was great! Plus, my kids all loved it. I’ve made it several times over the past couple weeks. They get so excited when I say I’m gonna make it. Definitely becoming a staple in our home.

    I will say I’ve had the same “gooey center” problem, though. I just cook it really long (like 40-ish minutes) and it turns out.

    Thanks!

  12. Just made this! My children thoroughly enjoyed it. Super moist and will definitely be making more. I also subbed the apples with a ripe plantain, omitted the honey and made a delicious plantain bread❤️
    Thank you for this!

  13. Made as muffins. Sooooo good! Just so easy for kids’ breakfasts before school throughout the week. I toss some chia seeds in there too for an extra kick ????

  14. I tried the apple bread recipe yesterday .
    I was wondering if might have put too much oats ? I measured in table spoons and I put 20.
    I ‘m Italian and I struggle with cup measurements.
    For the baking powered i/o baking soda is the ratio 4 tea spoons ?

    1. Hi Elisa! There are 16 tablespoons in a cup so you would need 32 tablespoons (2 cups) of oats for this recipe. And to substitute the 1 teaspoon baking soda, I would recommend 2-3 teaspoons of baking powder. Too much baking powder will give a bad taste to the bread. Hope this helps.

  15. Not quite the apple bread concept I had in mind, but it’s an imaginative recipe and the low fat-sugar-dairy aspect is appealing so many thanks. The batter had a good consistency and looked like your picture when it went into the oven. It wasn’t quite done after 30 minutes so I gave it 2 more. The result is more like ok than wow. It’s somewhat rubbery and more solid than yours looks. I’m pretty sure you’d have tweaked the recipe before publishing if you’d gotten my result. Any idea how I can make it better? I’d like to try it again.

  16. Hi on the flourless apple bread, i made and had to cook it slightly longer in my oven. Tastes nice, my only thing is, is that it came out really sticky with outside crust, not sure where i went wrong. I used cooking apples instead of ordinary, they were only ones on hand.

    1. Hi Tizziana! It might have something to do with the apples you used as they could have been sweeter and moister causing the crust and top to be sticky. Happy to hear it tasted great though!

  17. I love this! The bread came out delicious tonight I’m making 2 more and I added dark chocolate chips on top of 1 of them! Thank you!

  18. Made this bread as directed and it was delicious! I should have covered it and cooked it a few minutes longer but besides that it was sweet and yummy. Having peanut butter and honey on it even better!
    I’m going sugarless and flourless and found this bread was a perfect substitute!!!

  19. My goodness! This is delicious 🙂 Made it for baby but I can’t stop eating it. I baked it with maple syrup, 2 Granny Smith and 1 pear. Yum!

  20. Thank you for sharing this delicious recipe. It’s so easy, simple, and yummy! I had to alter your recipe a little bit because I’m on liver detox and can’t have sugar. So I substitute honey with coconut oil (same ratio) and hope that it would work! It did!! Make it even healthier 🙂

    1. I don’t provide nutritional information at this time because everyone uses different brands of ingredients which often have differing nutritional values. I would recommend plugging the ingredients you used into a free online nutrition calculator like: http://www.myfitnesspal.com/recipe/calculator Hope this helps. Enjoy!

    1. Hi Jean! I wouldn’t recommend it as steel cut oats will make the loaf heavy, gritty and hard. Hope this helps. Enjoy!

    1. Hi Sophie! As long as your apples are pretty sweet, it should work well. Maybe add some extra apple or applesauce in its place. Hope it turns out just as great! Enjoy!

    1. Hi Annie! It’s definitely worth a try. I’d recommend leaving out the honey since the apple pie filling is already sweetened. I hope it turns out just as great. Enjoy!

  21. Hi Kate! Oh no, I hate to hear that. Did you follow the ingredients and instructions exactly. I’m wondering if you might have blended the batter too much causing it to get warm and start cooking the oats which would prevent the loaf from baking into a bread-like texture. Hope this helps and that you’re able to try it again with success.

  22. I made the recipe, but the final product had the texture of baked oatmeal instead of bread. I followed all of the steps, but used a 9 inch square pan since I didn’t have a loaf pan. Any suggestions for making it more like bread? Should I use oat flour instead of rolled oats?

    1. Hi Christina! I’m wondering if you over-blended the batter? If the batter is over-blended, it gets warm and starts to cook the oats which will prevent the batter from baking correctly as the loaf is already in oatmeal form.

  23. Hello,
    This recipe looks lovely. Do you think it would turn out with an egg replacement like flax? Any other recommendations to sub out the eggs? I’m ok a very strict diet due to a baby with food intolerances and trying to find some yummy recipes to bake.
    Thanks in advance!

    1. Hi Olga! Yes, I’ve heard from several people that have tried it with flax as egg replacement with success. I would also recommend replacing each egg with either 1/4 cup mashed banana or 1/4 cup applesauce. Hope this helps. Enjoy!

  24. Hello, I just made this and followed the recipe to the letter, weighing everything and measuring things accurately. I bake a lot (I have small baking business) and I know my oven temperature is accurate, however, it took over an hour to bake and it is still very wet inside, to the point that it looks uncooked, but it isn’t. I dropped the oven temp by 20 degrees centigrade (I am in Australia), as I always do when using a fan forced oven and temp is quoted using conventional heat.
    I used Granny Smith apples, but I wouldn’t think that should make a huge difference. My mixture didn’t even look quite as wet as yours before I put it in the oven.
    It tastes nice, but I don’t like the texture. I don’t see how it could possibly bake in 30-35 minutes. Has anyone else had this problem?
    Thanks
    Luisa
    I really want to make this again, but not if it comes out so wet.

    1. Hi Luisa! I wonder if you over-blended the batter? If the oats get over-blended and start to warm, they will start to cook into oatmeal which will prevent the bread from baking with a bread-like texture. It will be more like oatmeal no matter how long you bake it. Hope this helps and that you’re able to bake it with better results next time.

    2. I threw all the ingredients in a food processor EXCEPT the oats and blended them all together first. I also chopped my apples into very small chunks. Then added the oats and just blended enough to combine. I used a food processor. Finally I do not have a loaf pan so used a round cake pan and reduced the cooking time to 30 mins. It turned out really well and i had no problem with it being too wet. Perhaps if you try this method it will give better results?

  25. Hi Elizabeth! Using quick oats really shouldn’t matter as long as you’re not over blending them. I would suggest blending your oats separately and then the other ingredients before stirring everything together. If the bread was gooey, the oats were probably already starting to warm and turn into oatmeal which would prevent the bread from baking correctly. Blenders certainly vary on intensity and the way the ingredients combine. Hope this helps and that you’re able to try the recipe at its best very soon!

  26. I am super happy with how this turned out! I added rhubarb and cranberries from my freezer, knowing it would add moisture so increased the cooking time. It’s hearty and tasty! A warmed up slice with some honey on top is a real treat. I love how simple the recipe is and minimal clean up required.

  27. I made this recipe and it turned out just like the photo, and it is delicious! My one mistake was not waiting until the bread was 100% cooled before trying to slice it, so that didn’t go too well lol. But overall I loved this recipe and I will definitely be making it again!

    1. Hi Laura! I have used both, but I most often use old-fashioned because that’s what we have on hand the most.

  28. Hi! I LOVE this recipe but all I have is a 4.5 x 11” loaf pan. Does anyone have any recommendation for cooking time and temperature adjustments?

    Thank you!

    1. Hi Juliana! It will bake a little quicker. Probably closer to 25-30 minutes. I would recommend leaving the over temperature the same. Enjoy!

  29. So good!! Love the recipe and look forward to making it all the time. Can you use all types of apples? Which taste the best with this recipe?

    1. Hi Ava! So happy to hear you enjoy the recipe as much as we do. I really like baking this bread with Honeycrisp, Granny Smith or Fuji apples. Continue to enjoy!

    1. I have added flax seeds, hemp, pumpkin and sesame seeds. i gave them a whir in a grinder first and then added 1/4 cup of the blended seeds to the loaf. it turned out really well and definitely added extra nutrition.

    1. Hi Pavan! I don’t provide nutritional information at this time because everyone uses different brands of ingredients which often have differing nutritional values. I would recommend plugging the ingredients you used into a free online nutrition calculator like: http://www.myfitnesspal.com/recipe/calculator Hope this helps. Enjoy!

  30. In the oven. I used Stevia since I ran out of honey, Ambrosia apples because I have them. Smelling awesome. Can hardly wait, also chopped some walnuts mixing them in.

  31. I made this bread twice. Today was the second time Same result as perfectly described by Luisa M. It tastes good and husband liked that’s is sweet enough without using sugar. I was extra careful not to over-blend the batter. I really wanted to love this recipe but I’m giving up. 🙁

    1. Hi Marianne! Oh no, I hate to hear that. I just baked a loaf and it baked great so I’m so confused why it’s not working for you. What kind of apples are you using?

  32. Just made these. I used flax eggs and 1/4 cup apple sauce + 1/4 cup maple syrup. Also doubled the cinnamon. I love how theyre not too sweet but just sweet enough. I added walnuts since I love them with apples. Next time i dont think i even need the maple syrup since apples are sweet on their own. Love this recipe. My kitchen smells like apple pie

  33. I just made this and although I didn’t have a food processor or blender big enough for the ingredients I decided to make it anyway. I just used quick oats. It came out chunkier than your intended recipe and the corresponding pictures but I crumbled it up like a granola and had it with a small amount of milk drizzled on top. I also added nutmeg and fresh grated ginger for a Fall flavor. Highly recommend!!

  34. This recipe is so simple and the results are incredible. We recently harvested our apple tree and I was looking for healthy, delicious recipes. This one is perfect. Everyone loves it. Thank you so much!

  35. HI, How would you suggest substituting the eggs in this recipe? I am keeping up my run to a year fully vegan. Thanks for the assist.

    1. Hi Holly! You could substitute each egg with 1/4 cup applesauce, 1/4 cup mashed banana or 1/4 cup pumpkin puree. Hope this helps. Enjoy!

    1. Hi Maxine! Yes, it can definitely be frozen. Just let is cool completely and then wrap it tightly in plastic wrap before putting in a freezer-safe and sealed baggie or container. Enjoy!

  36. This looks great! Would it be possible to substitute the oats for oat flour? And if so, how much oat flour? Thanks!

    1. Hi Margaret! You would need 1 and 1/2 cups oat flour to substitute the 2 cups of oats called for in the recipe. I would not recommend blending the oat flour with the other ingredients since they’re already ground. Just blend the other ingredients and then stir in the oat flour. Enjoy!

    1. Hi Rachel! Yes, it freezes great. Just be sure to let it cool completely and then wrap it in plastic wrap before putting it in a freezer-safe bag or container to store it in the freezer. When you’re ready to defrost it, just unwrap it and let it defrost at room temperature for 1-2 hours. Hope this helps. Enjoy!

  37. I am getting ready to make this. I need to abstain from flour. I am wondering about your other recipes. They sound so good but I CANNOT Eat bananas. Any suggestions on a way to substitute for the bananas.
    Thanks. Linda

    1. Hi Linda! You could make flourless pumpkin bread or zucchini bread or definitely this apple bread. Hope this helps. Enjoy!

  38. Love a flourless recipe and this one was delicious. My 2 year old and 3.5 year old both gobbled down two slices each and still wanted more! Had to add a little oat milk to get things moving – might not have been a high powered enough blender but it still turned out great. Thanks for this recipe – will definitely make it again.

    1. Hi Stephanie! Yes, it freezes great. Just be sure to let it cool completely and then wrap it in plastic wrap before putting it in a freezer-safe bag or container to store it in the freezer. When you’re ready to defrost it, just unwrap it and let it defrost at room temperature for 1-2 hours. Hope this helps. Enjoy!

  39. I had made banana bread in a turbo convection this earlier morning. The recommended temperature was 350 degrees and time between 1 and 1 hour 20 minutes. I lowered the temperature to 325 degrees. I decided to follow the same directions for the apple bread. In both cases after one hour I removed it from the oven, let it cool, removed it from the tray , turned it upside down and put it back for another 20 minutes as the bottom was a little bit soft. It’s a little extra work and it turned out great. Thank you so much for the recipe!

    1. Hi Vanessa! It stores great in a sealed container at room temperature for up to 3 days, in the refrigerator for up to a week, and in the freezer for up to a month. Hope this helps! Enjoy!

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