So Autumn is here – my favourite season. I love the crisp sunny mornings, the colours of the leaves and of course I love the food that is around right now. So as a little break from all the pumpkin recipes floating around in the internet at the moment, let’s use up some apples! I’m afraid this recipe isn’t completely vegan as I really haven’t found a good substitute for eggs in the UK. If you know of one, use it instead. The yoghurt can, obviously, be non-diary.

Ingredients
30g wholewheat flour
50g rolled oats
1.5 tsp of baking powder
1 egg
Ground cinnamon
Half an apple, cored and grated
60ml fresh apple juice
50g natural yoghurt

Method
Grind the oats in a food processor until they resemble coarse ground flour. Mix with the flour, baking powder and a couple of pinches of cinnamon in a bowl.

Whisk egg and add it to the flour mix

Whisk the yoghurt and apple juice together until you get a smooth batter about the consistency of double cream

Add the grated apple

Cook like fritters in a frying pan. Make sure the oil is really hot before you start.

They make the yummiest breakfast – served hot with some honey (or syrup for vegans!)

Ingredients

60z/175g of wholemeal self raising flour
1.5oz/40g organic caster sugar or demerara sugar
2oz/50g vegan margarine
4fl.oz/125ml soya milk mixed with about three tablespoons of water
1 mashed banana
2oz/50g chopped dates

Method

Mix flour and sugar together in a bowl.

Melt the margarine in the microwave and add to the flour/sugar mix along with the soya milk/water mix and stir it all up.

Add the banana and dates – mix it up!

Divide the mixture into paper muffin cases in a muffin tin (should make between 6 and 9 depending how big you like your muffins!) and bake at 180 degrees C/350 degrees F/Gas Mark 4 for 25 minutes.

Will take you about 5 minutes to whip up a batch of these — they are low fat and great for breakfast.