• Wash the apples and cut 190 g into small, evenly sized cubes. Thinly slice the remaining 110 g for decoration and set aside.
• Preheat your oven to 175°C (350°F), conventional setting. Line a standard loaf pan with baking parchment or use a silicone loaf pan.
• In a large bowl, whisk together the rice flour, almond flour, potato starch, oat flour, chickpea flour, psyllium husk, baking powder, baking soda, salt and cinnamon.
• In a separate bowl, combine the plant-based yogurt, milk, neutral oil, maple syrup, vanilla extract and lemon juice. Whisk until smooth.
• Pour the wet ingredients into the dry ingredients and mix gently until you have a uniform batter with no visible dry flour.
• Fold in the diced apples, then transfer the batter to your prepared loaf pan. Smooth the surface and arrange the remaining apple slices over the top.
• Bake for approximately 50–60 minutes, or until golden and a skewer inserted into the centre comes out without wet batter. A few moist crumbs are perfectly fine
• Allow the loaf to cool in the pan for approximately 15 minutes, then transfer it to a cooling rack. Let it cool completely before slicing or adding the topping.

For the Topping ( Optional)

• Soak the raw cashews in hot water until softened, then drain thoroughly.
• Blend the cashews with 30 ml of water and maple syrup to taste until completely smooth.
• Gently melt the vegan white chocolate, then add it to the cashew mixture. Blend again until creamy. Add a little more water if needed.
• Once the apple bread has cooled completely, spread the cashew cream over the top, slice and serve.