vegan spiced mince pie cookies

It’s not Christmas without a good old mince pie! Mince pies are an absolute must when it comes to those festive feelings in my household. Usually, I just head down to the nearest supermarket to get my mincemeat and mince pies, but this year I decided to mix it up and make something of my own for a change. I’ve been INVESTING in homemade this year and so far everything I’ve made has been even more delicious than it would have been shop-bought. These Vegan Spiced Mince Pie Cookies are jam-packed full of winter fruits, cozy festive spices, and a good helping of holiday spirits (figuratively and literally). Super simple and so delicious, this recipe is also 100% vegan, so you don’t have to worry about a thing! Without further ado, let’s dig in!

Ingredients

• 150g plain flour
• 1 tsp baking powder
• Pinch of salt
• 110gsoft light brown sugar
• 100g vegan butter
• ½ tsp vanilla extract
• 230g vegan mincemeat
• 100g raisins

Method

1. Preheat your oven 180˚C (350˚F) and line a baking sheet with a reusable silicon baking sheet.
2. In a large bowl combine the flour, baking powder, and salt.
3. Cream the butter and sugar together, in a separate bowl, until smooth and creamy. Add in the vanilla and whisk until combined.
4. Add the flour mixture to the creamed butter and stir using a wooden spoon until everything is well combined. Stir in the vegan mincemeat and the raisins until everything is evenly distributed.
5. Divide the cookie dough into about nine (9) pieces and roll them into balls and place them on the prepared baking sheet.
6. Bake in the oven for 15-20 minutes until the cookies are golden brown and cooked through. Leave them to cool for a couple of minutes and enjoy!

Keep these cookies stored in an airtight container in a cool, dry place, and consume within 3 days.

And there you have it! An extremely simple, super delicious vegan mince pie cookie, perfect for that afternoon treat you’ve been craving! If you make these Vegan Spiced Mince Pie Cookies, make sure you leave a like and a comment down below! I absolutely love hearing from you guys and you can be sure that I will try my best to get back to you soon! And of course, if you do make this recipe, don’t forget to tag me on Instagram @amongsttheflour I love seeing the photos of recipes you’ve all made! Have a beautiful Christmas and a safe and warm winter! I look forward to hearing from you soon!

Katherine x

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vegan spiced mincemeat

It’s not Christmas without a good old mince pie! Mince pies are an absolute must when it comes to those festive feelings in my household. Usually, I just head down to the nearest supermarket to get my mincemeat, but this year I decided to make my own for a change. I’ve been INVESTING in homemade this year and so far everything I’ve made has been even more delicious than it would have been shop-bought. This Vegan Spiced Mincemeat is jam-packed full of winter fruits, cozy festive spices, and a good helping of holiday spirits (figuratively and literally). Super simple and so delicious, this recipe is also 100% vegan, so you don’t have to worry about a thing! Without further ado, let’s dig in!

Ingredients

• 200g raisins
• 200g dried currants
• 100g vegan suet
• 170g dark brown sugar
• 1 tsp ground allspice
• 1 tsp ground cinnamon
• 1 tsp ground ginger
• 1 lemon, zest and juice
• 1 orange, zest and juice
• 75ml dark rum
• 75ml brandy

Method

1. In a large saucepan, combine all of the ingredients except for the vegan suet. Heat the ingredients over a medium-high heat, stirring constantly, until the ingredients form a jam consistency, and the mixture is gently bubbling.
2. Remove the pan from the heat and leave it to cool for a couple of minutes. Add in the vegan suet and stir until it is evenly distributed.
3. Transfer the mincemeat into hot, sterilised jars, and add the lids to seal. Leave the jars to stand, cool, and seal for 24 hours, then store in a dark, cool, and dry place until ready to use. Once the jars are opened, consume the mincemeat within 5 days.

And there you have it! An extremely simple, super delicious vegan mincemeat recipe, stored up and ready to use for whenever you need it! Check out our recipe for Vegan Spiced Mince Pie Cookies for another way to enjoy this traditional treat! If you make this Vegan Spiced Mincemeat, make sure you leave a like and a comment and share this recipe with a friend. As always, make sure you tag us on Instagram @amongsttheflour so we can see your marvelous creations! I absolutely love to see what you guys have been up to. Until next time,

Katherine x

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vegan lebkuchen

No other cookie compares to the lebkuchen when it comes to Christmas. These are the ultimate Christmas treat! With a spiced cookie dough, a cheeky splash of brandy, zesty orange icing, and a dark chocolate base, you will not be able to keep your hands out of the cookie jar with these bad boys! These cookies truly are THE favourite. Using the traditional flavours of Christmas, we’ve made this recipe really simple and easy to make. Decorate them however you like or follow our handy method. Whatever you choose, these lebkuchen are the perfect choice for you. Enjoy them dunked in your coffee or as an after-dinner treat!

Ingredients

For the cookies:

• 500g wholewheat bread flour
• 200g soft light brown sugar
• 1 tbsp arrowroot powder
• 1 tsp baking powder
• 2 tbsp cocoa powder
• 3 tbsp mixed spices – cinnamon, ginger, nutmeg, cloves, etc.
• 250ml unsweetened vegan cream
• 3 tbsp olive oil
• 3 tbsp vanilla extract
• 1 tbsp brandy
• A little unsweetened plant milk, to glaze

For the decorations

• 200g icing sugar
• The juice of 1 large orange
• 150g vegan dark chocolate

Method

To make the cookies

1. In a large mixing bowl, add the flour, sugar, arrowroot powder, baking powder, cocoa powder, and spices. Stir them together until everything is well combined.
2. In a separate bowl, whisk together the cream, oil, vanilla, and brandy. Once combined, add to the dry ingredients, and stir until everything starts to come together.
3. Turn the dough out onto a clean, lightly-floured surface, and knead until everything comes together and your dough is soft and fairly smooth (don’t worry if it isn’t completely smooth).
4. Place the kneaded dough back in the bowl, cover with a damp tea towel, and leave it to rest for 1 hour. After this time, preheat your oven to 180˚C (350˚F) and line two baking sheets with parchment paper.
5. Split the dough into four pieces. On a clean and well-floured surface, roll out one quarter until it is 1cm thick. Stamp out different shapes using cooking cutters – lebkuchen are usually love-hearts, stars, rounds, and bells, but you can use whichever shapes you have.
6. Transfer the cookies to your baking sheets and brush with a little unsweetened plant milk. Bake the cookies for 10-15 minutes in the centre of the oven. Once done, remove them from the oven and set them aside to cool completely.
7. Repeat steps 5 and 6 until all of the cookie dough has been used. You should end up with about 60 cookies.

Now let’s decorate

1. In a medium-sized bowl, whisk together the icing sugar and orange juice until completely smooth.
2. Hold a cookie in between your fingers and thumb, face-down, and gently press it into the bowl of icing until the top and sides are submerged. Remove the cookie, turn it over so that it’s now face up, and place it on a cooling rack to dry (you might want to put a plate or parchment paper underneath to catch the drips). Repeat this step until all of the cookies are glazed.
3. Once the icing is completely dry, we can move onto the chocolate! Place a heat-safe bowl over a saucepan of boiling water (bain-marie). Break up the chocolate into the bowl and wait for it to melt slightly. Once starting to melt, stir occasionally until the chocolate has completely melted and it looks nice and glossy.*
4. Remove the whole bain-marie from the heat and keep the bowl over the pan of hot water (this ensures the chocolate doesn’t harden too quickly). One cookie at a time, dunk the bottom (un-iced) side of the cookie into the chocolate. Scrape off any excess using a spatula and place the cookie back onto the cooling rack and leave until the chocolate has completely set. Repeat this step for all of the cookies.

*Alternatively, you can melt the chocolate in a bowl in the microwave, stirring every 30 seconds until the chocolate has completely melted. Then proceed with the method as normal at step 6.

Of course, you can decorate these cookies in any way you like (or leave them undecorated completely!) but my favourite way of decorating these little lebkuchen is the method above. Once all of the lebkuchen are dry, keep them stored in an airtight container in a cool, dry place and eat them within a week. These lebkuchen make a really lovely handmade Christmas present for you friends and family. Simply wrap them in some parchment paper, tie with a little bit of twine, and you have the perfect little seasonal treat for your loved ones.

If you make these vegan lebkuchen, give a like and a comment and share this recipe with your friends! As always tag us on Instagram @amongsttheflour so we can see your marvelous creations. I absolutely love seeing them!

Katherine x

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vegan sourdough pecan rolls with maple cream cheese icing

Cinnamon rolls have always been an absolute favourite of mine. But lately, I’ve really been enjoying switching up the flavours from your basic cinnamon rolls. These Vegan Sourdough Pecan Rolls not only use bubbly sourdough starter instead of dry yeast, but they’re also filled with a deliciously sticky maple pecan filling. Topped with delicately sweet maple cream cheese frosting, these Sourdough Pecan Cinnamon Rolls are going to be your go-to all day long! And the best part… they’re 100% vegan! Cinnamon rolls do not get better than this! Super simple, super delicious, you can’t go wrong with these beauties.

Ingredients

For the sourdough dough

• 115g vegan cooking butter
• 125ml unsweetened plant milk
• 1 tbsp granulated sugar
• pinch of salt
• 150g bubbly, active sourdough starter
• 375g plain flour

For the filling

• 3 tbsp vegan cooking butter, melted
• 3 tbsp maple syrup
• 100g soft light brown sugar
• 1 tbsp ground cinnamon
• 110g pecans

For the icing

• 120g vegan cream cheese
• 2 tbsp maple syrup
• 1/2 tsp vanilla extract

Method

To make the sourdough dough (in the evening)

1. In a small saucepan combined the butter, plant milk, sugar, and salt. Heat the ingredients over a medium-low heat until the butter has melted, the sugar and salt have dissolved, and everything is well combined. Remove the mixture from the heat, stirring continuously, until the mixture has cooled to 27-32˚C (80-90˚F).
2. In a large mixing bowl, whisk together the sourdough starter and the butter mixture until everything is combined (be careful not to overmix). Add the flour to the bowl and stir everything together using a wooden spoon until everything is only just combined. The dough will be a little dry and flaky. Scrape down the sides of the bowl.
3. Cover the bowl with a damp tea towel and leave in a warm place for 30 minutes. After 30 minutes, turn the dough out onto a clean work surface. Take the top of the dough, stretch it away from you, and then fold it over the top of the rest of the dough. Turn the dough 90˚ and repeat this process 3 more times until you have gone all the way around.
4. Repeat this process (step 3) 3 more times until the process has been done 4 times in total. After doing this 4 times in total, cover the bowl with the damp tea towel once again and leave the dough in a warm place to rise for 8-12 hours, or overnight.

To make the pecan rolls (in the morning)

1. On a clean, well-floured work surface, turn out the dough. Stretch-and-fold the dough all the way around one more time, then turn the dough over so it is fold-side-down and leave it to rest for 15 minutes.
2. Whilst the dough is resting, line the bottom and sides of a brownie tin with parchment paper.
3. To make the filling, combine the melted vegan butter and maple syrup in a small bowl. In a separate bowl, combine the brown sugar and cinnamon. Chop the pecans into small pieces.
4. After 15 minutes, roll the dough out into a large rectangle until it is about 1 cm thick. Brush the maple-butter mixture over the entire surface of the dough, until all the maple-butter has been used up. Sprinkle the cinnamon sugar over the dough until the entire surface is evenly overed. Evenly distribute the chopped pecans over the dough.
5. Starting from the lengthways edge, carefully roll the dough into a log shape, making sure the roll is not too tight, as it needs room to prove. Cut the dough-log into 12 individual rolls and place them cut-side-up inside the lined brownie tin. Leave some space between the rolls (this will fill as the rolls prove).
6. Cover the rolls with a tea towel and leave them in a warm place to prove for 2 hours.
7. Towards the end of the 2 hours, preheat the oven to 180˚C (350˚F). Once the oven is up to temperature, remove the towel from the top of the rolls, and place the tin in the centre of the oven. Bake the cinnamon rolls for 20-30 minutes until they are golden brown on the top and hot in the middle.
8. Once baked, remove the rolls from the oven and leave them to cool completely.

To make the maple cream cheese icing

1. In a small bowl, whisk together the vegan cream cheese, maple syrup, and vanilla extract until everything is well combined. Place the frosting in the fridge to thicken until the cinnamon rolls are completely cooled.
2. Once cooled, spread the frosting evenly over the top of the cinnamon rolls, until all the rolls are covered. Serve with a hot mug of chai tea and enjoy!

Keep these cinnamon rolls stored in an airtight container in the fridge and consume within 3 days.

If you make these Vegan Sourdough Pecan Rolls with Maple Cream Cheese Icing make sure you leave a like and a comment down below! I absolutely love hearing from you guys and you can be sure that I will try my best to get back to you soon! And of course, if you do make this recipe, don’t forget to tag me on Instagram @amongsttheflour I love seeing the photos of recipes you’ve all made! Have a beautiful day and stay safe and warm this winter! I look forward to hearing from you soon!

Katherine x

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vegan chai cupcakes with maple cream cheese icing

There is no sweeter way to define fall that with these Vegan Chai Cupcakes with Maple Cream Cheese Icing. Autumn never tasted so good! Super cinnamony, vanilla chai spiced cupcakes made with delicious maple syrup and cozy fall spices. Each cake is topped cheekily with a creamy, delicately sweet maple syrup frosting, and finished off with a sprinkle of cinnamon. Who couldn’t fall in love with these little cakes? And the good news… they’re 100% vegan! You simply cannot beat these warming afternoon treats.

Ingredients

For the vegan chai cupcakes

• 85g vegan cooking butter
• 75g soft light brown sugar
• 1 tsp vanilla extract
• 1 flax egg*
• 90ml maple syrup
• 190g plain flour
• 1 tsp baking powder
• 2 tsp ground cinnamon
• 1 tsp ground ginger
• 1/2 tsp ground nutmeg
• 1/2 tsp ground allspice
• pinch of salt
• 60ml unsweetened plant milk

*1 flax egg = 1 tbsp milled flax seeds + 3 tbsp warm water, combine and leave to sit for 10 minutes.

For the maple cream cheese icing

• 100g vegan cream cheese
• 1 tbsp maple syrup
• 1/2 tsp vanilla extract
• ground cinnamon, for dusting

Method

To make the vegan chai cupcakes

1. Preheat your oven to 180˚C (350˚F) and line a muffin tin with muffin cases.
2. In a large mixing bowl, cream the vegan butter and sugar together until smooth and creamy. Add in the vanilla and whisk to combine.
3. Add in the flax egg and the maple syrup, whisking until everything is well combined (don’t worry if the mixture splits).
4. Add in the flour, baking powder, spices, and salt to the bowl and stir using a wooden spoon until everything is thoroughly combined and the batter is smooth (be careful not to over-mix).
5. Gradually add in the plant milk and stir in well to combine. The cake batter should be smooth and glossy.
6. Spoon the cake batter into the muffin cases two thirds (2/3rds) of the way full, making sure the batter is evenly distributed between the muffin cases. Place the muffin tin in the centre of the oven and bake for 20-30 minutes, until the cupcakes are cooked (a skewer inserted into the centre of the cupcakes should come out clean and the cupcakes should be golden-brown on the top).
7. Remove the cupcakes from the oven and place them on a cooling rack. Leave the cakes to cool completely.

To make the maple cream cheese icing

1. In a mixing bowl, cream together the vegan cream cheese, maple syrup, and vanilla extract together until smooth and well combined. Place the frosting in the fridge until the cakes have cooled completely.
2. Once the cupcakes have cooled, carefully top each one with a spoonful of the frosting until the top of the cupcakes is completely covered.
3. Dust each cupcake with some ground cinnamon and enjoy!

I love serving these cupcakes with a hot mug of chai latte, snuggled up after a good long walk in the cold autumn air. Keep these cupcakes stored in an airtight container in the fridge for up to 3 days.

If you make these Vegan Chai Cupcakes with Maple Cream Cheese Icing make sure you leave a like and a comment down below! I absolutely love hearing from you guys and you can be sure that I will try my best to get back to you soon! And of course, if you do make this recipe, don’t forget to tag me on Instagram @amongsttheflour I love seeing the photos of recipes you’ve all made! Have a beautiful autumn and a safe and warm November! I look forward to hearing from you soon!

Katherine x

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pumpkin & apple upside-down bars

This pumpkin and apple upside down cake is the definition of autumn! With a soft pumpkin dough on the top and sticky cinnamon apples on the bottom, you cannot go wrong with this cheeky treat! Enjoy on a cold day with a mug of hot tea, or as a perfect end to a cute fall picnic! So, grab your pumpkin, grab your spices, and let’s get started!

First of all, I’d like to remind you of the importance of buying from local small businesses. If you haven’t already got your pumpkin this autumn, then I encourage you to go to a local pumpkin patch to pick your own or buy one from a local farmer. The same goes for your apples – go and pick your own or buy from your local farm shop! Times are hard, and it’s important that we are supporting our local farmers in every way that we can! Remain conscious and shop small, even for your pumpkins and apples.

Ingredients:

For the pumpkin dough:

• 150g unsalted vegan butter
• 100g homemade pumpkin puree
• 100g soft light brown sugar
• 2 flax eggs*
• ½ tsp vanilla extract
• 1 tbsp pumpkin spice (swap this out for 2 tsp ground cinnamon, ½ tsp ground nutmeg, and ½ tsp ground allspice)
• A pinch of fine salt
• 300g plain flour
• 1 tsp baking powder

For the sticky apples:

• 1 large cooking apple
• 1 tbsp soft light brown sugar
• 1 tsp ground cinnamon

*2 flax eggs = 2 tbsp milled flax seeds + 5 tbsp warm water, let sit for 10+ minutes

Method:

To make the pumpkin dough:

1. Preheat your oven to 180˚C (350˚F) and line a brownie tin with recyclable parchment paper.
2. In a medium saucepan, melt the butter, sugar, and pumpkin puree over a medium-high heat. Stir the whole time until the butter is completely melted, the sugar has dissolved, and all the ingredients are well combined. Once everything is mixed together, remove from the heat and leave to cool for 10 minutes.
3. After 10 minutes, add the vanilla, pumpkin spices, and salt, and stir until everything is well combined.
4. In a separate bowl, stir together the flour and baking powder. Gradually, add the pumpkin mixture to the flour, stirring continuously, until all the pumpkin mix is added, and everything starts to come together. The ingredients should form a thin dough, rather than a batter. If too wet, add a little flour until a dough is formed. If the dough is dry and flaky, add a little unsweetened plant milk, until the dough is soft and supple.
5. Set the dough aside for later.

To make the sticky apples:

1. Wash, peel, and core the apples. Cut the apples into small cubes and add them to a bowl.
2. Sprinkle the brown sugar and cinnamon over the apples and stir everything together until the apples are completely coated and the sugar has dissolved.
3. Evenly distribute the apples over the base of the brownie tin until the base is completely covered. Using washed hands, stretch the pumpkin dough over the top of the apples, pushing the dough right to the edges of the tin and onto the apples, so they are nicely embedded in the dough (be careful not to compress the dough too much).
4. Place the tin in the oven and bake for 25-30 minutes until the cake is golden-brown on top and cooked through (a skewer inserted into the centre of the cake should come out clean). Remove the cake from the oven and leave to cool for 10 minutes, until cool enough to handle.
5. Once cool enough to handle, slide a knife around the edge of the cake to loosen it from the brownie tin. Place a plate onto the top of the brownie tin, and carefully flip the tin and plate upside down. Carefully remove the tin, so that the cake is sitting on the plate. Cut into 12 pieces and serve with vegan vanilla ice cream. Enjoy!

This cake can be stored in an airtight container in the fridge for up to 3 days. To reheat, simple place each piece on a plate and microwave until hot through.

I hope you found this recipe simple and that you love it as much as I do. Let me know if you make this deliciously simple pumpkin apple upside down cake– use the information given on my contact page or tag me on Instagram @amongsttheflour I love hearing from you all! I look forward to hearing from you soon!

Katherine x

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super easy homemade pumpkin puree

Pumpkin puree is a must have ingredient to have in your autumn kitchen. This year, I have been using it in practically everything, and I thought it was time that I shared my super simple recipe with you guys. So, grab yourself a pumpkin, and let’s get started!

First of all, I’d like to remind you of the importance of buying from local small businesses. If you haven’t already got your pumpkin this autumn, then I encourage you to go to a local pumpkin patch to pick your own or buy one from a local farmer. Times are hard, and it’s important that we are supporting our local farmers in every way that we can! Remain conscious and shop small, even for your pumpkins.

Onto making our pumpkin puree:

1. Wash your hands and your pumpkin thoroughly! This is important to avoid contamination of the pumpkin puree – it needs to be kept in the fridge for up to a week after making and we want to prevent the spread of harmful bacteria.
2. Preheat your oven to 180˚C (350˚F). Place an oven-safe dish full of water at the bottom of your oven to create lots of steam (this helps to keep the pumpkin from drying out too much whilst baking).
3. Using a sharp knife, cut the pumpkin into slices. Using an ice cream scoop, remove the pumpkin seeds and stringy pulp from the centre of the pumpkin – COMPOST YOUR SCRAPS!
4. Cut the skin off of each slice of pumpkin, then cut the slices into 1-inch chunks (they don’t need to be perfect). Evenly distribute the pumpkin cubes to a baking tray lined with a re-usable baking sheet or recyclable parchment paper.
5. Bake the pumpkin in the oven for 30-40 minutes, until they are lightly golden and cooked all the way through (the pumpkin should be really soft). Remove the pumpkin from the oven and leave it to cool completely.
6. Once cooled, transfer the pumpkin to a food processor or blender, along with a couple of tablespoons of cold water. Blend the pumpkin on high speed until it is well combined and fairly smooth (a few small lumps are okay). Alternatively, transfer the pumpkin to a bowl and mash it with the back of a fork until it is well mashed.
7. Once smooth, transfer the pumpkin puree to clean jars or air-tight containers and store in the fridge and use within 1 week of making. This recipe should make around 2 x 370ml glass jars (2-3 cups) of puree.

This pumpkin puree can be used in recipes such as my pumpkin and apple upside down bars

I hope you found this recipe useful and that you love it as much as I do. I use this puree a lot as a replacement for eggs or butter in autumnal recipes or just to add some health to feel less guilty about eating so many cheeky baked goods over the fall! Let me know if you use my pumpkin puree recipe for any of your baking this autumn – use the information given on my contact page or tag me on Instagram @amongsttheflour

Katherine x

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vegan apple & blackcurrant pie

Summer is the season of abundance, and sometimes our gardens can provide us with a few more fruits and veg than we can handle! This apple and blackcurrant pie is the perfect recipe for when you’ve ran out of room in the freezer and don’t know what to do with all these extra berries!!! Simple, fruity, and not too sweet, this pie is the perfect way to end a busy day! Let’s dig in!

Ingredients:

For the crust:

• 375g plain flour
• 3 tbsp caster sugar
• Pinch salt
• 225g vegan butter, chilled
• 4 tbsp water, cold

For the filling:

• 260g apples, peeled and cubed
• 260g blackcurrants, washed thoroughly
• 3 tbsp soft light brown sugar
• Zest of 1 small lemon
• Juice of 1 small lemon
• Dash of cinnamon
• Pinch salt
• ½ tsp vanilla extract
• 2 tbsp cornflour

Method:

To make the dough:

1. In a large mixing bowl, thoroughly combined the flour, sugar, and salt.
2. Cube the butter and add it into the bowl of dry ingredients. Begin to work the butter in, using your fingers, until the mixture is crumbly and the butter is completely worked in.
3. Once the butter is completely worked in and the mixture is crumbly, begin to add the water 1 tbsp at a time. Knead the water into the dough using your hands, until the pastry is smooth and pliable but not sticky (you might not need all the water). Be careful not to overwork the dough.
4. Divide the dough into two halves, wrap them each individually in greaseproof paper or a beeswax wrap, and leave them to chill in the fridge for at least half an hour.

Now we can move onto the filling:

1. Preheat your oven to 180˚C and grease a 9 inch pie pan with vegan butter or oil and evenly coat the surfaces with a light amount of flour.
2. Place all of the ingredients for the filling into a large mixing bowl, and gently stir until they are all combined and the fruit is well covered. Set aside.
3. Once the dough has chilled for at least half an hour, roll out the  halves (separately) on a clean and well-floured surface.
4. Take one of the rolled out halves and carefully transfer it into the base of the pie pan. Gently press the base and sides into the pan so they are evenly spread throughout the pan. Leave the overhanging pastry for now.
5. Carefully pour the filling into the pie pan, on top of the base pastry, and level it out with the back of a spoon.
6. Cut the other rolled out pastry into strips of varying thickness (you can plait some of them if you wish to decorate the pie). Using these pastry strips, create a lattice on the top of the pie, crimping the dough around the edges of the pie to seal it. Remove the overhanging dough by running a knife carefully around the edge of the pan.
7. Wash the pastry lattice and the edges of the pie with plant milk, sprinkle with sugar, and place in the oven for 40 minutes. Once the pie is golden brown on the top, take it out of the oven and leave it to cool. Enjoy!

We hope that you enjoyed this simple apple and blackcurrant pie recipe! Let us know if you had a go at making it yourself by leaving a comment below or tagging us on Instagram @amongsttheflour and we’ll feature some of your creations on our story! Let us know if you have any questions and thank you so much for taking the time to learn more about eating seasonally in summer! We look forward to hearing from you soon!

Katherine x

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traditional country bread loaf

The making of bread is a grounding and fundamental part of my day. I make bread at least twice a week, sourdough or this traditional bread recipe usually. This recipe is my favourite recently, and I just love to have it warm and fresh for my breakfast (this does mean getting up a bit early but its sooooo worth it!)

Ingredients

• 1 packet of active yeast
• 1 tsp granulated sugar
• 300ml warm water
• ½ tsp salt
• 375g strong bread flour
• Extra flour for kneading
• A dash of oil
• You will also need a Dutch oven

Method

1. In a small bowl, combine the water, yeast, and sugar and let the yeast prove for 5-10 minutes until the surface is foamy. Your water should be between 38-43˚C – any hotter or colder and the yeast will denature.
2. In a separate, large mixing bowl, combine the salt and flour together using a wooden spoon. Make a dip in the middle of the flour and, once the yeast has formed a foam, pour the yeast mixture into the centre of the dip.
3. Combine the wet and dry ingredients together carefully, using a wooden spoon. Your dough should be quite elastic once all of the ingredients are equally combined, but you may need to add more flour (if the dough is too sticky) or water (if the dough is too floury).
4. Once your dough is thoroughly mixed, smooth, and fairly stretchy, tip it very carefully out onto a well-floured surface and knead the dough for 5-10 minutes.
5. After 5-10 minutes, form the dough into a ball and lightly coat it with the flour. Then, place the dough ball into a lightly oiled bowl, cover it with a tea towel, and leave it in a warm place to rise (I find the best place to leave the dough to rest is my oven (as long as it’s turned off)). Leave your dough to rise for at least 1 hour until it has doubled in size.
6. Once your dough has doubled in size, carefully tip it out on to a clean and well-floured surface again and gently begin to fold the edges of the dough into the middle, forming it into a round loaf. Be careful not to over work the dough here, as you’ll knock all the air out of it.
7. Gently place the dough back into the oiled bowl and leave it to rest again for at least 30 minutes. During this time, preheat your oven to 210˚C with the Dutch oven inside it in order to heat the dish (if you don’t have a Dutch oven then you can use a stainless steel pot instead (as long as it’s oven-safe)).
8. After it’s final prove, lightly coat the dough in flour and score it (or place it fold-side-up on cooking for a great cracked effect). Once the oven is heated, carefully take the Dutch oven out, remove the lid, and carefully place to loaf inside (fold-side-up if desired, or scored-side-up). Place the lid back on the top and put it back in the oven.
9. Bake the bread for 30 minutes with the lid of the Dutch oven on top (this will create steam and results in a crusty bread with a fluffy center). After 30 minutes, remove the lid and cook for a further 10-20 minutes uncovered to brown the crust slightly.
10. Remove the pan carefully from the oven and remove the bread from the Dutch oven using a spatula (or two spoons) and place it on a cooling rack for at least 20 minutes before serving. I love this bread for breakfast, topping it with vegan cream cheese and homemade orange marmalade!

This was my recipe for a traditional, rustic, country-style bread loaf! I hope you enjoyed this recipe as much as I do! If you have any questions about the recipe please do not hesitate to contact us and we’ll be sure to get back in touch with you soon! As always, don’t forget to tag us on Instagram @amongsttheflour so we can see your marvelous creations!

With kindness,

Katherine x

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zesty peppermint lemonade

My favourite summertime drink in the world is peppermint lemonade, and to me it’s the perfect way to celebrate summer and cool down on a warm day. This recipe is one that I treasure and I hope that it brings you as much joy as it does for me. Without further do, let’s get our lemon on!

Ingredients

• 450g organic lemons
• A large handful (or 2) of fresh mint leaves
• 1 tbsp organic maple syrup
• 1L cold water (still or sparkling)
• Lemon slices and mint leaves, for garnish

Method

1. In a large bowl, gently crush the mint leaves with the back of a spoon or the end of a rolling pin. Add in the maple syrup, stir slightly, and leave to sit for at least 30 minutes. This will help the mint infuse into the syrup and give the lemonade a more minty flavour.
2. After at least 30 minutes, juice the lemons and pour the juice into the bowl of mint and syrup. Stir together until the ingredients are well combined.
3. Transfer the lemon mixture to a large pitcher or water jug. Add in the water and stir gently until well combined. Place the pitcher in the fridge for a little to chill.
4. When you’re ready, serve the lemonade (over ice if you wish), and garnish with the spare lemon slices and mint leaves.

Let me know if you make this delicious lemonade and how it turns out for you. I would love to see you trying out these recipes, so don’t be afraid to tag me @amongsttheflour on Instagram if you decide to post, and I can share your art to my stories!

See you soon!

Katherine x

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