Apple bread with apple chutney
Both a sweet and a hearty spread go well with apple bread. The recipe is vegan, lactose-free and yeast-free.
Ingredients
- 600 g roughly grated apples
- 100 g chopped figs
- 100 g dried apricots or cranberries
- 50 g chopped walnuts
- 50 g chopped hazelnuts
- 50 ml maple syrup
- 1 tbsp ground cinnamon
- 1 tsp ground cloves
- 1 pckg Wine Stone Baking Powder
- 1 pinch salt
- 150 g buckwheat flour
- 250 g Wholemeal spelt flour
Preparation apple chutney
- 500 g apples
- 1 onion
- 1 piece of ginger (thumb size)
- 3 tbsp coconut blossom sugar
- 1 small chilli pepper
- 200 ml apple cider vinegar
- salt
Instructions
- Peel and roughly grate the apples. Mix apples with dried fruits, nuts and maple syrup. Add the remaining ingredients and knead into a homogeneous dough. The dough should be well moistened. If it seems too dry, add some maple syrup or water.
- Form the dough into a loaf of bread and bake at 180 degrees for approx. 75 minutes.
Preparation apple chutney
- Peel, seed and chop the apples. Peel onion and ginger and chop finely. Cut the chilli pepper into thin strips.
- Heat a pot with apple vinegar and add coconut blossom sugar. As soon as the sugar has dissolved, add the apples and chilli strips. Cook the apple chutney at moderate heat for about 30-45 minutes.
- Finally season with salt and optionally some coconut blossom sugar. Immediately fill into preserving jars and turn them upside down so that a vacuum is created. The chutney can be kept in the fridge for several weeks.