Flour Friday: Apple Bread

This recipe is from a 1988 Finnish magazine Nomad’s grandmother had saved for some reason. Maybe for the many recipes for breads it has, a lot of them look really great. Anyway, considering its the harvest season and apples are plentiful this year (well, at least over here they are), here’s a bread which calls for apples. It also has cinnamon, which in combination with the apples brings a wonderful holiday aroma into your house while baking!


Apple Loaves

2,5 dl plant based milk (I used oat milk)
25 g yeast
1 tsp salt
0,5 tsp cinnamon
1 tsp sugar
3,5 dl grated apples
9-10 dl bread flour
0,25 dl oil

Heat the milk a little and dissolve yeast in it. Add salt, cinnamon, sugar and grated apples. Knead a dough with bread flour, add oil in the end of kneading. Cover with a towel and allow to rise.

Punch the dough down and form two bread loaves. Put them on baking sheet, cover with a towel and allow to rise again. Cut shallow slits with a sharp knife on the surface of the risen breads. Bake in 200 Celsius degrees for half an hour or until done. The bread is ready when it sounds hollow when you knock the bottom of the bread.


Flour Friday: Cupcakes

I’m going to visit my mother for the weekend and I’m going to surprise her and my sisters with these cupcakes. (Unless they see this blog post before I get there, then it won’t be a surprise.)

You can also make muffins with this recipe by skipping the frosting part. Actually you may want to make less frosting anyway, I still have about half of the frosting in the fridge.


Apple Cupcakes

2 dl wheat flour
1 dl rolled oats
2 tsp baking powder
2 tsp vanilla sugar
2 tsp cinnamon
0,75 dl sugar
1,75 dl oat or soy milk
0,5 dl oil
2 dl diced apple

100 g margarine, room temperature
3,5 dl icing sugar
1 small apple finely grated (3 tbsp)
2 tbsp lemon juice
1 tsp vanilla sugar
cinnamon for decorating

Combine flour, oats, baking powder, vanilla sugar, cinnamon and sugar in a bowl. Add milk, oil and apples and stir to mix. Line a muffin tin with paper muffin liners. You can also bake the cupcakes without paper liners. If you don’t have a muffin tin, put paper liners on a baking sheet, but use two paper liners for each cupcake, put the liners one inside another to make them stronger. Divide the batter to liners, you can fill them almost full. The recipe makes about 9 cupcakes, or more or less depending the size of your muffin tin / liners. Bake in 175 Celsius degrees about 20 minutes. Use a matchstick to check if they’re ready: if the matchstick comes clean out of the cupcake they’re ready. Allow to cool before decorating.

Beat margarine and icing sugar with electric mixer until creamy. Stir in grated apple, lemon juice and vanilla sugar. Put the frosting to the piping bag and pipe on your cupcakes. Dust with little bit of cinnamon.


Waldorf Salad

Apple harvest in Finland is great this year, and many people have more apples than they can eat.

Apple pie and jam are of course delicious, but if you’re already getting bored of them, try this salad. Celery, walnuts and raisins are combined with apples and the salad is finished with vegan mayo dressing. Yum!


Waldorf Salad

6 celery stalks
3 apples (4-5 if they’re small)
2 dl raisins
3 dl walnuts (about 100g)

1 dl vegan mayo
2 dl plain soy yogurt
2 tsp mustard
2 tbsp lemon juice
pinch of salt and pepper

Slice or dice the celery, save some leaves for garnishing. Dice the apples. You should have approximately same amount of celery and apples. Coarsely chop the walnuts. Mix all the salad ingredients in a bowl. Mix the dressing ingredients in another bowl and combine with the salad. Garnish the salad with celery leaves. Preferably refrigerate a while before serving.

Healthy Cookies

We tried Rasta Wife’s recipe today. When we were planning the dishes for this year’s Vegan MoFo, we deliberately tried to avoid using too many I-tal recipes, as it would’ve been… well, just too easy. However, since we didn’t want to completely dismiss those recipes, here are some nice cookies we found. Hope you enjoy them too!


Apple Cinnamon Drops

5 small apples
0,6 dl oil
3,5 dl wheat flour
1 tbsp cinnamon
2 tsp baking powder
3 heaping tbsp brown sugar
pinch of salt
1 dl chopped walnuts and raisins (optional)

Peel and coarsely chop the apples. Blend them with oil until smooth, add a little water if needed. You should have 3,5 dl puréed apple. Mix all the dry ingredients together, add the apple mixture and stir well. Put drops of dough on baking sheet and bake in 200 Celsius degrees 20 minutes or until lightly browned.


Hungarian Apple Cake

It’s apple season, so this was a natural choice for the sweet recipe. This is another recipe from Linda Majzlik’s book A Vegan Taste of Eastern Europe.  A minus side in the book is that nearly everything is measured in grams. I prefer measuring in dl/cups, and we’ve converted grams to desilitres here, and we used fresh yeast instead of dry. Our cake looks a bit silly, because we baked it in star shaped tin. The cake would be even better with bigger amount of apples.


Hungarian Apple Cake

3,5 dl wheat flour
50 g margarine, melted
0,75 dl brown sugar
2 apples (we recommend using more!)
1/4 package (12g) yeast
0,75 dl soy milk
1 tsp brown sugar
1 tsp cinnamon

Mix the flour and 0,75 dl brown sugar in a bowl. Peel, core and grate one apple and add it with margarine to the pot. Combine well. Warm the soy milk to lukewarm and dissolve yeast in it. Add it to the bowl and knead to form a nice soft dough. Cover with a towel and allow to rise an hour. Knead again and put in a greased cake tin, pressing it out to fill the tin. Cover with a towel and let rise 40 minutes. Peel, core and slice the other apple. Arrange the slices on the cake and press them lightly. Mix 1 tsp brown sugar with 1 tsp cinnamon and sprinkle on top. Cover with a foil and bake 20 minutes in 200 Celsius degrees. Remove the foil and bake 10 more minutes. Carefully remove from the tin onto a wire rack to cool before slicing.


A Salad From The Finnish Mid-West

This one is a great and simple salad. It possibly originates from the area of Häme in Finland, from where it spread to other parts of country. It is made from simple ingredients, and nowadays mostly eaten at Yule time, but in the centuries past, it was likely a much more common salad, as in some parts of Finland it was called sallatti (literally “salad” in english) instead of rosolli. The original recipe called for herring and whatever, but we naturally skipped them entirely, as it represents just one of the million variations of this salad.


3dl cubed beets
2dl cubed carrots
2dl cubed potatoes
1 small onion
1 cubed pickle
1 big sour apple
grinded white pepper

Boil beets, carrots and potatoes, peel them and cube them. All ingredients are mixed together in a bowl and seasoned with white pepper. Serve with vinegar and/or oat cream or soy youghurt.

Apples and Potatoes for Autumn

An autumnal alternative for boiled or mashed potatoes. The Kokbok recommends serving it with meat, but I recommend beans.

Potatoes with Apples

0,75 l potatoes
2-3 sour apples
0,5 dl oat or soy cream
1 tbsp margarine
0,5 tsp salt

Peel and dice the potatoes. Put them to a pot or sauce pan and add water to barely cover them. Bring to boil and simmer until the potatoes are half done (this doesn’t take long). Drain. Dice the apples and add all the rest of the ingredients and 1 dl fresh water to the pot. Simmer until potatoes are done.