1. Preheat oven to 160 C (320F). Line a standard loaf tin and line with baking paper. Set aside. As this recipe takes over 1 hour to cook it is best to know your oven temperature- you can test this with a store-bought oven thermometer. If your oven is hotter than 160C (320F) you will have an un-cooked centre.
2. Add butter to a small saucepan and melt gently over low heat. Turn off heat and set aside to cool for 5 minutes.
3. Sift almond meal, arrowroot, coconut flour, baking powder, salt and cinnamon into a large mixing bowl and mix until uniform. Set aside.
4. In a second bowl, add eggs, grated apple, vanilla, the melted and cooled butter and coconut sugar. Mix well, then pour this wet mix into the dry mix and gently fold to combine. It is best to take your time and mix gently- this will ensure you get a light and fluffy apple loaf. You want it mixed properly, but gently. Mix until all the dry pockets of flour have gone then gently transfer to your prepared loaf tin. The batter will be very thick- this is normal, don’t worry- just use a clean spoon to even it out. Add optional sliced apple and almonds, then lightly drizzle with oil or maple syrup.
5. Bake for 1 hour 10 minutes to 1 hour 15 minutes, or until cooked through when tested with a skewer. Allow to cool for 10 minutes in the pan before gently transferring to a wire rack to cool completely.

Store in the pantry (uncovered) for up to 3 days, or in an airtight container in the fridge. If you want to freeze this loaf I recommend leaving the apple off of the top for best results.