Autumn Apple & Walnut Loaf
breakfast with a little butter and a coffee!
About this Recipe
Autumn is one of my favourite times of the year, not least as we have a bounty of apples! If you’re lucky you can pick them off a tree – this recipe works with bramleys (cooking apples) just as well as eating apples – be sure to keep their skins on for extra fibre!
200g Wholemeal flour
100g Plain White flour
1 tsp bicarbonate of soda
200 ml Kefir or yogurt
2 tbsp chopped dates
1 tbsp honey
50g Walnuts, chopped
1 egg whisked
50g melted butter & 50 ml cold pressed rapeseed oil
Step by Step Instructions
Combine the dry ingredients
In a blender, whizz together, 1 chopped apple, the kefir (or yogurt), honey and the chopped dates, pour over the dry mix and stir until just combined
Add the beaten egg, butter and the oil and fold in gently along with the chopped walnuts and the second apple, chopped finely.
Empty the dough mix into a lined loaf tin and bake for 30 mins at 180 Fan, or until a skewer comes out clean and the loaf is golden!
You can also add in some dried fruit for extra texture or try with pears instead of apples. Don’t be tempted to over-cook or the loaf will be a bit dry.
OATCAKES When cupboard stocks are low, these are a quick way to get some tasty, high fibre energy for hungry mouths!1035 minQuick & easy flavourInroduction About this RecipeWhen cupboards are getting empty and I need some quick energy-giving carbohydrate for the...
Red cabbage is packed with antioxidants – these are the plants natural defence chemicals and they’re extremely important for our long term health. Our gut bacteria actiavte them for us so they’re great for gut health too! Using these seasonal veg along Hillfarm cold pressed rapeseed oil makes this a truly nutrient-packed dish.
I have to be honest and admit that our daughter Jane created this one – making the scones as a sharing round was her idea too and enhances that ‘together’ feeling that sharing great food should bring.
Using quinoa puffs and spelt flour makes them especially healthy and packed with fibre, and we like to crumble the cheese in rather than grate it, to make more of the cheese in the scone.