As Mercator sent me a 15 kilogram basket of apples, I wasn't sure what to do. The challenge was to make something you're able to keep in the pantry. I'm really looking forward to future challenges. If you'd like to keep up with them, they're launching a website called Kuham on 28th of October.
So back to the apple syrup. It's basically reduced apple juice, that becomes a sweet, caramel like sauce. It does require quite some time, but literally no effort.
Apple syrup :
20 large or 30 medium apples
Juice the apples or pulse them in a food processor until apple sauce forms, then squeeze it through a cheesecloth. Bring the apple juice to a boil and let it simmer for about 2 hours or until it's about 1/8 of it's previous volume. Store in a steralized jar.
Apple & almond scones :1/2 of plant milk (I used almond)
2 tbsp of plant yogurt (I used soy vanilla)
4 tbsp of water
2 tbsp of flax meal
1 tbsp of chia seed meal / psyllium husk powder
2 tbsp apple syrup
1 cup superfine brown rice flour
1/2 oat flour
1/2 cup whole rolled oats
1 tsp vanilla powder
1 tsp cinnamon
1 tsp cardamom
3 tsp baking powder
a pinch of salt
1/4 - 1/2 coconut oil (soft, but not liquid)*
1 apple, chopped
2 tbsp plant milk
4 tbsp almond flour
1 tbsp raw cane sugar (optional)
1 tsp cinnamon
flaky sea salt
Preheat the oven to 200ºC. In a mug mix all of the wet ingredients with the chia and flax meal. Let sit for 15 minutes or until it forms a gel. In a large bowl mix the dry ingredients, add the coconut oil and mix with a fork. Let there be a few larger pieces of coconut oil and freeze for 10-15 minutes. Put if out of the freezer, add the liquid and knead until a dough forms. Knead in the apples and put the dough onto a floured piece of parchment. Shape into a circle and cut into eight pieces. Brush with almond milk, sprinkle with cinnamon, sugar and almond flour. Optionally add a sprinkle of flaky sea salt too. Bake for 18-20 minutes or until golden.