Einkorn, Apple and Hazelnut Loaf Recipe
Have you ever heard of einkorn flour? It was the first ever type of wheat to be cultivated and has an incredible earthy, deep and rustic flavour.
Ingredients
- 2 apples, peeled and coarsely grated
- 175g of vegetable oil
- 100g of dark brown sugar
- 100g of caster sugar
- 2 eggs
- 2 tsp vanilla paste
- 200g of Doves Farm Organic Wholemeal Einkorn Flour
- 100g of hazelnuts, roughly chopped
- 2 tsp ground cinnamon
- 4 tsp Doves Farm Baking Powder
- 1/2 apple, cored and sliced
- icing sugar, to serve
Method · 1 h 20 min
- Preheat the oven to 160°C fan and line a 900g loaf tin with baking paper
- Put the grated apples, oil, both sugars, eggs and vanilla in a bowl and whisk until smooth. Whisk in the flour, 75g of the hazelnuts, cinnamon and baking powder along with a pinch of salt
- Fill the tin with the batter and smooth the top so it’s level. Lay the apple slices out on top of the sponge and sprinkle over the remaining hazelnuts
- Bake for 50-55 minutes until golden and a skewer inserted comes out clean
- Leave to cool in the tin before turning out and dusting with icing sugar to serve
