Tag: Apples

Apple Cinnamon Scones [vegan]

I’ve out done myself! These Apple Cinnamon Scones are too good not to share. I’m a big fan of a scone….and yes, I say scone as in s-cone not s-con, that may make me a bit posh, but it’s how it’s said..alright?!

I have mixed feelings about the recent clocks going back. I love the extra hour to catch up on some serious zzzzs….I mean, I’m not going to complain about that! I also love the cosy dark nights, curling up under a blanket on the sofa and Netflixing my way through autumn/winter (currently obsessing over Bloodline). But, I don’t like coming home from work in the dark, or battling the low light to take photos of recipes, such like the one below at 2pm!

I served these with some delicious strawberry jam and some coconut yoghurt – a perfect vegan alternative to cream. These also are so full of cinnamon apple flavours they taste pretty darn good on their own too!

apple cinnamon scones

apple cinnamon scones

Apple Cinnamon Scones
Makes about 9

50g dairy free margarine
100g self raising flour
150g spelt flour
25g caster sugar
1 tspn cinnamon
100g stewed apples (I used normal eating apples, so they held their shape once cooked)
150ml oat milk (alternative plant based milk)

  • In a mixing bowl, rub the margarine into the flours using your fingertips, until breadcrumb-like
  • Add the sugar and cinnamon and stir through
  • Add the stewed apples, along with the milk
  • Combine until a dough has formed (you may need to add a little more four of the mixture is quite wet, depending on your apples)
  • On a floured surface, gently work the dough so you can cut out the scones using a cutter (the trick here is not to handle the dough too much and to keep it quite thick so you have nice sizeable scones)
  • Cut out the scones, and place on a greased baking tray, brush with milk and sprinkle a little cinnamon on top
  • Place in the oven for 15 minutes at 210C
  • Leave to cool on a wire rack


Veronica x

Apple Bakewell Tart

DSC_0169Whoop whoop it’s apple season and I’m celebrating with this hearty vegan and gluten-free Apple Bakewell Tart. 

I’ve just returned from my holiday from a sunnier, warmer land (now I’m back wearing socks – boo!) and I definitely feel like Autumn has gotten into full swing. The difference within the week is quite dramatic, the leaves have turned more, they’re dropping daily AND it’s meant more apples have dropped from our apple tree. We never used to do anything with the windfall apples, they’d lie on the grass and go rotten – what a waste! Well things have changed around here, and I’m picking up these apples, picking out the bad bits and slicing up these bad boys, because these are too good to waste.DSC_0143 DSC_0133

Apple Bakewell Tart 

For the pastry:
4 oz ground almonds
4 oz buckwheat flour
1 oz xylitol
4 oz margarine
A couple of spoonfuls of non dairy milk of your choice

For the filling:
4 oz buckwheat flour
4 oz ground almond
4 oz margarine
1 oz xylitol
3 tbsp oat milk
1 tspn agave syrup
1 tspn baking powder
1 tspn bicarbonate of soda
2 tspn almond extract
1 cup of apple sauce
2 apples sliced thinly
Toasted flaked almonds
3 tbsp strawberry jam – I use one with no added sugar

  • In a mixing bowl, rub the margarine together with the ground almond and buckwheat flour. Stir the xylitol through and then add a couple of spoonfuls of non dairy milk until it comes together to make a dough. Leave it in the bowl and pop it in the fridge for an hour or so.
  • Once chilled, roll the pastry out onto a floured surface, you have to be quite careful as it is quite a fragile pastry so it may break up quite easily. Line your tart tin with the pastry, prick the pastry with a fork all over and then line with greaseproof paper and baking beads (I use scrunched up foil balls). Blind bake for 10-15 minutes at 190C. Leave to cool for a while then spread the jam over the pastry.
  •  In another bowl, mix together the xylitol and margarine then stir through the other ingredients. Pour over the jam and cover with the mixture, add the sliced apples (I left them with the skin on) and sprinkle with the toasted almonds. Bake for 20-25 minutes at 160C until golden and a skewer comes out clean when you insert it.

This is best served with custard or soya cream or soya ice cream.

With a little effort, these fallen apples can make a delicious pud, perfect to enjoy on these chillier days.


Veronica x

In Season: Apples (Veganising Mary Berry)

As the evenings begin to draw in and the leaves turn golden, any of you with an apple tree in your garden will no doubt have found yourself with more apples than you can shake a cinnamon stick at.

Although I don’t have an apple tree or even a garden, this season I’ve been happy to let those with an abundance of fruit offload some of it onto me. I’ve been putting bruised and damaged apples that are not suitable for storing to good use. I’ve made crumbles and cakes and when I still had some left, some good old apple sauce.


Whilst on the subject of being given excess fruit, Wrapped in Newspaper is very excited to announce that the giver of these apples, Hayley, is going to be our new contributor. She has kindly agreed to be our resident bee enthusiast. So keep an eye out for future posts from our knowledgable bee lover Hayley.

I couldn’t decide on which of my apple recipes to share with you, so I’ve decided to share a few. First is an Apple Dorset Cake recipe. This is one of my childhood favourites that my Mum would cook up for me because it was the only form of cooked fruit I would eat (luckily I grew out of my fussy eating habits). This recipe was also the first that I veganised, it was fairly easy to do simply by using vegan margarine and replacing the egg. The first time I made this I used mashed banana and soya yogurt. Whilst this was delicious it wasn’t really true to the original recipe as it did have a banana flavour. This time I used ground flax seeds and water to replace the egg, this worked really well and flax seeds are high in omega-3. So now you have to make this recipe because it’s delicious and it’s good for you. : )

The next recipe I’ve got for you, isn’t exactly a recipe. I did find some fancy recipes for apple sauce online but really there’s no magic to it. I decided to make apple sauce because yes it is delicious but I’d also read that you can use it as an egg replacer in baking which leads me onto my final recipe. Although Apple Dorset cake is called cake I think it’s more of a desert. I wanted to make an apple cake worthy of my boyfriends birthday. So I looked at using the apple sauce as an egg replacer in Mary Berry’s classic Victoria Sponge recipe and came up with Autumn Apple Cake (much to my boyfriends dismay who wanted it named after him!).

Apple Dorset Cake

225g Plain flour
115g Vegan margarine
115g Soft brown sugar
225g Peeled diced apples
2tsp Baking powder
1 tbsp Ground flax seeds
3 tbsp Water
A little non-dairy milk
1 tsp Cinnamon
1 tsp Caster sugar

Rub the flour, baking powder and margarine together with your finger tips to create a breadcrumb like consistency
Mix in the sugar and diced apples
In a small bowl whisk the ground flax seeds and water together
Add this to the mixture with some milk to form a fairly stiff mixture
Spread this out into a deep flat tray or anything that vaguely matches that description and sprinkle with the caster sugar and cinnamon
Bake for 25 minutes at 180C






Apple Sauce

This is so simple, just peel and chop up some apples. Put them in a sauce pan on a medium heat with a few tbsp of water and a few tsp of sugar. Stir occasionally until the apples begin to break down. If you like, throw in a bit of cinnamon and lemon juice. I poured mine into a clean jam jar when it was still a bit lumpy but you can cook it down until its nice and smooth if you prefer.




Autumn Apple Cake


My Mum bought me this book just after I had left for university. I think she was getting a bit annoyed that every week I would call her for recipes and I’d note them down over the phone. As you can see this classic Mary Berry book has been well loved although unfortunately, it never did stop me calling her for recipes, I had to call to get the Apple Dorset Cake recipe to do this post. : ) I have adapted the ‘fast’ Victoria Sponge cake in this book, not only to veganise it with an apple twist but I’ve also slowed it down and mixed everything in turn rather than putting all the ingredients in at the same time. And you won’t find any strawberry jam here, I made buttercream for the filling and a glaze type icing for the top.


100g Plain flour
100g Vegan margarine
100g Golden caster sugar
3 tsp Baking powder
1/2cup Apple sauce
A little non-dairy milk

Beat the sugar and margarine together
Stir in the apple sauce
Fold in the baking powder and plain flour until combined
I then added some milk as I felt the mixture was a bit too stiff
Pour into two greased and lined 18cm tins
Bake in the oven for 20-30 minutes at 180C
Turn the sponges out onto a wire rack to cool



For the filling and icing:

Mix together some vegan margarine, icing sugar and non-dairy milk to your preferred consistency and sweetness.
Spread half of this mixture onto one of the sponges and then place the other sponge on top.
Now add in some soya cream into the rest of the mixture so it becomes more runny in texture.
Pour this over the cake and let it run over the edge.
I let the topping set slightly before dusting with cinnamon and adorning with a birthday candle.




Only to realise I had no matches to light it with. Cue singing and pretend blowing out of candle!