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Apple Einkorn Ancient Grain Breakfast Bake (Vegan, oil-free)

Serves: 4-6

Keeps for: 3+ days (refrigerated, in an airtight container)

Total time (start to finish): approx 70 minutes (40 minutes prepration, 30 minutes baking)


  • 6 medium apples
  • 375g einkorn flour
  • 70g chestnut flour
  • 2 x 30g Apple & Pear Raw Fruit Bars (sourced from Aldi)
  • 35g brown flaxseed (linseed)
  • 1 slightly heaped teaspoon bitter apricot kernal powder
  • 1000ml water (boiled)


  1. Cut raw fruit bars into thin strips.
  2. Grind flaxseed to a powder.
  3. Wash, core and thinly slice apples, and set aside (cover to prevent oxidisation).
  4. Combine einkorn flour, chestnut flour, ground flaxseed, bitter apricot kernal powder and raw fruit bar strips in a large (c. 2.5 litre) saucepan.
  5. Add 2/3 water (boiled) to saucepan and mix thoroughly.
  6. Add remaining 1/3 water and again mix thoroughly.
  7. Place on hob on a medium heat and mix in your sliced apples.
  8. Reduce heat as mixture thickens (it will start to make some sounds), to avoid sticking to base of pan and spitting.
  9. Once mixture has thickened, continue to cook on a low heat, stirring every few minutes.
  10. Cook on hob for a total of 20 minutes.
  11. Transfer to a large casserole dish.
  12. Bake in pre-heated oven at 175C / 350F for 30 minutes.
  13. Enjoy hot or cold.

Suggested Variants

  1. Use 90g peeled, cooked, whole chestnuts, in place of the chestnut flour.
  2. Include 50g of carob powder, by way of an additional ingredient.