Recipes: Rye Apple Blueberry Loaf

For a simple, delicious & wholesome treat, try out our yummy and super moist Rye Apple & Blueberry loaf. It is deliciously spiced with cinnamon and nutmeg, loaded with juicy blueberries, and can be made using a variety of apples (we used Bramley). This cake is perfect for breakfast, afternoon tea or anytime you want to have a little sweet pick me up!

There is no butter or eggs used in this recipe; we opted for Rapeseed oil and Greek Yogurt (sub the Greek Yogurt for Soy or Almond for Vegan version). The batter for this loaf is lovely and moist, and with the use of Rye flour this cake contains very little gluten (good news for our tummies). Compared to all purpose flour, which is milled from wheat, baking with rye flour keeps the cakes staying fresher for longer, as the moisture retention is far greater and it’s an all round better & far more nutritious grain to consume.. & BREATHE. We also added some lemon juice & zest, which pairs beautifully with the blueberries, balances the sweetness of the sponge and gives a tangy little kick. Enjoy with a dollop of yogurt or quark and more fresh berries on the side!

Ingredients:

2 cups Rye flour

150g fresh blueberries

3 medium Bramley Apples

3/4 cup Rapeseed oil

2/3 cup Greek Yogurt

1 tsp vanilla extract

1 1/2 tsp baking powder

1/2 tsp baking soda

1 tsp ground cinnamon

1/2 tsp ground nutmeg

1/2 half light brown sugar

pinch of sea salt

zest of 1 lemon

2 tbsp lemon juice

Instructions:

Preheat oven to 160c. Line a loaf tin with baking paper.

Peel and core apples. Chop into small - medium diced chunks. Set aside.

In a bowl mix rye flour, salt, baking powder, baking soda, ground cinnamon and nutmeg.

In a separate bowl; add rapeseed oil, greek yogurt and light brown sugar. Using a mixer, stir until fully combined. Add vanilla extract, lemon juice / zest and mix again.

Pour the batter slowly into the dry ingredients, mixing on low speed until just combined. Using a spatula mix in the blueberries and apple chunks. Stir until evenly combined into a thick batter.

Pour batter into the prepared loaf tin. Bake for 50-55 mins.

Cool on a wire rack. Once cooled completely, store in an air tight container. Consume within a few days.