Fruit Salad

A refreshing fruit salad, easy and tasteful that can be made in advance. It makes a delicious snack and light meal.

Serves 2 to 3:
Peach (1)
Kiwi (1)
Pear (1)
Apple (1)
Raisins (20g)
Dried cranberries (20g)
Orange (1)

1) Cut peach, kiwi, pear and apple into small pieces and put all in a ball.
2) Add the raisins and cranberries.
3) Juice the orange and mix the juice with the prepared fruit.
4) Chill in the fridge, before serving.

Barebar - Apple&Cinnamon bar

These bars taste like an indulgent treat, and yet they’re full of nutrition. Sweetness comes in the form of dates and agave nectar... apple and cinnamon turn a fantastic bar into a great dessert!

Rustic Apple Galette

You can have it for breakfast, as a dessert or simply enjoy it as with a cup of tea!

For the crust: 
Flour (200 g)
Vegan butter (100g)
Water (40ml)

For the filling: Apples (5 - peeled, cored, and sliced thin)
Agave nectar (1 tbsp)
Cinnamon (2 tsp)

1) Combine flour, butter and water in a bowl. Mix by hand until you reach a bread like dough consistency.
2) Preheat oven to 180C.
3) Place the apples, agave and cinnamon in a bowl and toss well until combined.

4) Roll out the dough and fill in with the apples.

5) Bake for 35 minutes or until crust is golden brown.

Organic Aronia Tea

A well balanced and deeply flavorful infusion that delectably combines the fruity taste of aronia berry, apple, orange, hibiscus and cinnamon. Strong and aromatic.

Raw Carrot, Beet, Apple and Pear Salad

A stunning autumn salad with fresh raw ingredients, for a vitamin boost...

Serves 2:
Carrots (2)
Beetroot (2 - small)
Apple (1)
Pear (1)

1) Trim, peel, and grate the carrots, beets, apple and pear.
2) Combine them in a ball.
3) Sprinkle with a few drops of lemon juice and a sprinkle of olive oil.

Apple Cobbler

Fragant and delicious this will bring the Autumn spirit into your home :)

Serves 2:
Apples (2)
Cinnamon (1 tsp)
Agave nectar (1 tbsp)
Muscovado sugar (1 tbsp)
Non-hydrogenated margarine (1 tbsp)
Oat flour (1/2 cup - gluten free)


1) Pre-heat oven to 180C.
2) Grease a small baking dish.
3) Thinly slice the apples into the dish. Sprinkle with cinnamon and agave nectar.
4) In a small sauce pan melt the margarine add the flour and the sugar.
5) Cover the apples with the flour mixture.
6) Bake the apple cobbler for 15 to 20 minutes or until the crust is lightly browned.

Havregurt Cake with Apple Topping

Oatly has this natural oatgurt: "We make our oatgurt on a fermented oat base that will remind you of yoghurt but it doesn’t contain the work of animals which puts it in a league all by itself."

So I've tried it... with granola like this one.

It's not a yogurt has they say but it's really much better... but while I as eating breakfast and tasting the oatgurt I had the idea to try it on a cake...

Havregurt cake with apple topping

Makes 1 cake:
All-purpose flour (2 cups)
Baking powder (2 tsp)
Muscovado Sugar (1/2 cup)
Natural Oatgurt (1 cup)
Extra virgin olive oil (1/2 cup)
Water (1/2 cup)
Lemon (juice of 1)

Topping:
Apple (1-chopped)
Coconut oil (1 tbsp)
Muscovado Sugar (1 tbsp)

1) Preheat the oven to 180° C (350° F).
2) Line a small cake pan.
3) Mix together all ingredients, except the lemon juice, in a large bowl. Add the lemon juice and mix well.
4) Pour the batter into the prepared cake pan. Bake at 180ºC.
5) Melt the coconut oil, add the apple, sugar and cinnamon over low heat. Cook the apples until tender.
6) Take the cake from the oven (it should be tender in the top) and add the apples. Return the cake to the oven.
7) Bake until a toothpick inserted comes out clean and the top is golden brown.

Walnut Muffins

Fragant and delicious...

Makes 6 (small - 65 mm): 
Whole wheat flour (75g)
Apple puree (60g) Dark-brown sugar (2 tbsp)
Walnuts (ground - 25g)
Olive oil (1 tbsp) Cinnamon (ground - 1 tsp)
Baking powder (1 tsp)
Water (1 tbsp)
Lemon juice (1 tbsp)
1) Preheat oven to 180C. 
2) Line muffin cups with paper or foil liners. Set aside. 
3) In a large bowl, mix together all the ingredients until combined. 
4) Divide batter evenly among cups. Bake until a toothpick inserted comes out clean, 20 to 25 minutes.

Apple Bread

For 1 loaf:
Strong wheat flour (150g)
Whole-wheat flour (125g)
Salt (1 tsp)
Dark muscovado sugar (2 tsp)
Fast-action Dried Yeast (4g)
Extra flour for dusting
Water (150ml - tepid)
Apples (2 - cubed and mixed with sugar and cinnamon)

1) Stir the flours and salt together in a large bowl, then make a well in the centre and add the water, salt, sugar and yeast and stir.
2) Mix with until the mixture comes together.
3) Transfer the dough to a work surface and knead until smooth and elastic. Fill the dough with the apples.
4) Shape it and leave in a warm place for at least two hours or until it has doubled in size.
5) Preheat the oven to 180C.
6) Bake the loaf for 20 minutes or until golden brown and crusty. The base should sound hollow when tapped. Cool on a wire rack.

Autumn Crumble

Serves 6:
For the topping:
Rolled oats (200g)
All purpose flour (50g)
Non-hidrogenated margarine (100g)
Dark muscovado sugar (2 tbsp)
Cinnamon (½ tsp, ground)

For the filling:
Apples (2 - peeled, cored and cut into small pieces)
Pears (2 - peeled, cored and cut into small pieces)
Quinces (2 - peeled, cored and cut into small pieces)
Agave nectar (1 tbsp)
Corn Starch (1 tbsp)
Water (3 tbsp)
Star anise (1)
Cinnamon (1 stick)

1) Preheat the oven to 200C/400F/Gas 6.
2) Combine the filling ingredients in a large casserole. Cook over reduce heat for about 10 minutes, or until the fruits are softened but still retain their shape. Remove the star anise, cinnamon stick and discard.
3) Place the oats, flour, cinnamon and sugar in a large bowl and mix well. Taking a few cubes of margarine at a time rub into the flour mixture. Keep rubbing until the mixture resembles breadcrumbs.
4) Spoon the fruit mixture into the bottom of a ovenproof dish, then sprinkle the crumble mixture on top.
5) Bake in the oven for 15-20 minutes until the crumble is browned and the fruit mixture bubbling.

Blueberry and Apple Pie

When summer and autumn are together, the flavours mix into this delicious pie!

Serves 6:
Apples (4 - peeled, cored, sliced)
Blueberries (75g)
Margarine (2 tbsp)
Muscovado Sugar (60g)
Cinnamon (½ tsp)
Cornstarch (¼ tsp)
Vegan puff pastry (250g)

1) Preheat the oven to 180C.
2) Place the apples and blueberries in a bowl add the sugar, cinnamon, margarine and cornstarch. Mix well.
4) Line a baking pan with the dough and garnish with the apples and blueberries.
5) Bake for about 40 minutes or until golden brown.

Apple "Boleima"

A tradicional portuguese recipe from alentejo, "veganized" :)

Plain flour (2 cups)
Whole wheat flour (1 cup)
Rice Milk (1 cup - or any other vegetable milk)
Coconut oil (1/2 cup)
Apples (4 - cut into quarters and laminated)
Muscovado Sugar (1/2 cup) 
Cinnamon (1 tbsp)

1) Preheat oven to 180C.
1) Mix the dry ingredients in a bowl and make a hole in the center, place the milk and the oil into it and mix until smooth.
2) Knead by hand adding more flour if necessary. Divide the dough into two roughly equal parts.
3) Place one portion of dough on vegetable parchment and flatten with a roll pin until gets thin. Do the same with the other and reserve.
4) Cut the apples into quarters, peel and cut them into thin slices. 
5) Place the vegetable parchment with one part of the dough in the baking pan, sprinkle with sugar and cinnamon and distribute the apple slices and sprinkle again with sugar and cinnamon.
6) Turn the second dough over the apples. 
7) Slightly close the ends of the dough squeezing them between your fingers.
8) Bake until golden brown (about 25 minutes).

Cabbage and Apple Sautéed

Serves 2:
Green cabbage (350g - halved cored and finely shredded)
Apple (150g - Golden delicious, cored and sliced)
Garlic (1 clove - finely minced)
Olive oil (1 tbsp)
Salt
Black pepper (freshly ground)

1) In a large deep skillet add the cabbage with 2 tbsp of water and cook over moderately high heat, tossing, until wilted, about 10 minutes or until tender.
2) Add the apples, garlic, olive oil and toss well. Cook, stirring occasionally, until the apples are just tender, about 5 minutes.
3) Season with salt and pepper and serve.

Vegan Cake

Makes 1 cake:
Vegan margarine (150g)
Muscovado sugar (100g)
Flaxseed (powder - 1 tbsp)
Apple puré (240g)
Wheat flour (240g)
Baking powder (1 tbsp)

1) Preheat oven to 180C.
2) Cream together vegan margarine and muscovado sugar. Add flaxseed and apple puré.
3) Work in flour and baking powder.

4) Pour in the batter in a prepared cake tin.
5) Bake for 40 minutes or until done.

Vegan German Apple Cake

Makes 1 cake:
Apples (4 - peeled and cubed)
Non-hidrogenated margarine (100g)
Muscovado sugar (75g)
Apple sauce (240g - unsweetened)
Rice milk (2 tbsp)
Whole-wheat flour (210g)
Baking powder (2 1/2 tsp)

Topping
Apples (2 - peeled and cut into slices)
Cinnamon (2 tsp)
Agave nectar (1 tbsp)

1) Preheat oven to 180ºC.
2) Cream together margarine and sugar, then mix in the apple sauce and rice milk and slowly add the flour, baking powder and cubed apples to the wet mixture, being careful not to over-mix. Pour the batter into a baking pan.
3) Mix together the apples, agave, cinnamon and arrange apples on the batter top.
4) Bake for 60 minutes or until golden brown.

Quinoa, Carob and Apple Bread

For 1 loaf or 10 buns:
Water (250 ml - warm)
Strong Wheat flour (300g)
Quinoa flour (100g)
Carob flour (50g)
Fast-action Dried Yeast (3g)
Apple (1 large or 1 1/2 small - diced)
Muscovado Sugar (1 tbsp)
Cinnamon (1 tsp)

1) Stir the flours and salt together in a large bowl, then make a well in the centre and add the water, salt, sugar and yeast and stir.
2) Mix with until the mixture comes together.
3) Transfer the dough to a work surface and knead until smooth and elastic. Fill the dough with the apple and sprinkle with sugar and cinnamon.
4) Shape it in one loaf or 10 small buns and leave it in a warm place for at least two hours or until it has doubled in size.
5) Preheat the oven to 180C.
6) Bake the loaf for 20 minutes or until golden brown and crusty. The base should sound hollow when tapped. Cool on a wire rack.

Apple and Carrot Muffins

Makes 18 (small):
Apple (2 - grated)
Carrot (2 - grated)
Whole wheat flour (250g)
Dark-brown sugar (100g)
Non-hydrogenated soya margarine (100g)
Baking powder (1 tsp)
Cinnamon (ground - 2 tsp)
Nutmeg (ground - 2 tsp)
Eggs (4 - organic or free range)

1) Preheat oven to 180C.
2) Line muffin cups with paper or foil liners. Set aside.
3) In a large bowl, mix together all the ingredients until combined.
4) Divide batter evenly among cups. Bake until a toothpick inserted comes out clean, 20 to 25 minutes.

Apple Jelly Pudding

Serves 2:
Apple purée (250g - homemade, sugar free)
Agar-Agar (1 tsp - powder)
Water or Apple juice (2 tbsp)

1)  In a saucepan, combine water and agar-agar powder. Let stand for 5 minutes to soften. Set heat to medium-high and bring to a simmer, 2 minutes.
2) Add the apple purée and cook for 3 more minutes.
3) Pour into a serving dish and refrigerate at least 2 hours.

Potato, Carrot & Radish Salad

Serves 2:
Potato (300g - diced)
Carrot (200g - shredded)
Radish (200g - shredded)
Apple (1 - shredded)
Olives (20 - pitted)
Mayonnaise (3 tbsp)
Ketchup (2 tsp)

1) Cook the potatoes in boiling salted water until just tender. Drain well and reserve.
2) Place the potatoes in a mixing bowl with the carrots, radishes, apple and olives and toss in the mayonnaise and ketchup mixing well.
3) Serve just warm or room temperature.

Apple and Pear Pie

Serves 6:
Apples (4 - peeled, cored, sliced)
Pears (2 - peeled, cored, sliced)
Margarine (2 tbsp)
Muscovado Sugar (60g)
Cinnamon (½ tsp)
Nutmeg (¼ tsp)
Cornstarch (¼ tsp)
Sweet vegan shortcrust pastry (250g)

1) Preheat the oven to 180C.
2) Place the apples and pears in a bowl add the sugar, cinnamon, nutmeg, margarine and cornstarch. Mix well.
4) Line a baking pan with the dough and garnish with the apples and pears.
5) Bake for about 40 minutes or until golden brown.