Our farm photographer (farmtographer?) Simone has kindly shared her families festive apple loaf recipe with me. This is a delicious German cake, full of fruit, nuts and spices. It’s just the thing, thickly sliced and spread with butter on a chilly afternoon with a big mug of tea. I hope you enjoy it as much as I did. It tastes very Christmassy and I’ll definitely be making it again. If you have lots of apples to use up, then this recipe will certainly help! And the recipe just happens to be egg, dairy and fat free (that is, until you spread your slice with butter of course!)
500g peeled and grated apple
6 dried apricots, chopped
70g almonds, chopped
1 heaped tsp cocoa powder
2 tsp ground cinnamon
1/2 tsp ground cloves
a pinch of salt
40ml rum (or fruit juice)
250g plain flour
1 tsp baking powder
Mix the apple and sugar in a large mixing bowl and allow it to sit in the fridge overnight or for an hour or so at room temperature.
Pre-heat the oven to 175C. Line a loaf tin with baking parchment.
Add the rest of the ingredients to the apple and sugar mixture (which should now be very wet) and mix to evenly combine the ingredients into a thick, spoonable batter.
Spread the batter into the lined loaf tin and bake the cake for 1 hour and 15 minutes or so until it is risen and set. It should still be moist but when you insert a skewer it should come out mostly dry with a few damp crumbs.
Allow the cake to cool in the tin then remove and slice it thickly. This cake stays fresh for a week in the fridge if tightly wrapped.
Overnight oats are so creamy and delicious, they fill you up and feel a bit special. Make these and give your past self a pat on the back in the morning! This autumnal version is probably my favourite. A creamy and sweetly-spiced pumpkin and cashew cream layer topped with an apple, oat, chia and pumpkin seed layer. I eat mine with a dollop of natural yoghurt on top.
Overnight oats last well in the fridge for 3 days. Mix up the ingredients and layer them up in jars or glasses and that’s breakfast sorted for a few mornings. This recipe makes 6 portions. Enjoy! And don’t forget to share your recreations with us in the comments or over on our friendly communityFacebook group.
Ingredients (serves 6)
Pumpkin Cashew Cream:
500g kuri squash pumpkin (or sub with butternut squash or similar)
100g cashew nuts
6 tbsp maple syrup
1 tsp ground cinnamon
1 tsp ground ginger
1/4 tsp ground nutmeg
1/4 tsp ground cloves
Apple Overnight Oats:
180g porridge oats
3 tbsp chia seeds
6 tbsp pumpkin seeds
2 apples, grated
500g milk (any milk you prefer)
pinch of salt
1 tbsp cinnamon
2 tbsp maple syrup
Yoghurt to serve
Chop the kuri squash into bite sized chunks, no need to peel but do remove the seeds, and roast at 200C until soft. This usually takes around 20 minutes.
Spoon the cooked squash into a blender with the rest of the Pumpkin Cashew Cream ingredients and blend into a smooth, thick cream. Taste and add more maple syrup if you prefer it sweeter.
Mix all the Apple Overnight Oats ingredients in a large bowl.
Divide the pumpkin cream between 6 bowls/glasses/jars. Top with the apple-oat mixture.
Cover the portions and refrigerate overnight (or eat right away). They should stay fresh for 3 days in the fridge.
Serve with a dollop of natural yoghurt. Scoop down to get a bit of both layers in each bite!