Desserts Recipes

    Apple squash bread with alternative flours & an apple jelly

    December 11, 2017
    organic apples & scraps

    As there is no proper farmers’ market in Montmartre, where I live, most of the time I purchase all my fruit & vegetables from the shop Au Bout du Champ. They provide organic (certified and non certified) seasonal produce from farmers based less than 100km from Paris. Their offer is a real delight and everything is very tasteful. This time I bought about 2,5 kg of apples and played with them in the kitchen to make an autumnal bread, compote for my every day breakfasts and a jelly from the remaining scraps in order not to waste anything.

    I bought the squash (sucrine du Berry) and rice flour from Biocoop. I used my new organic flours from Moulin des Moines which you can find on their e-shop. Back in Australia, for my dry ingredients, I used to go to Scoop Wholefoods at their Mosman shop as it was next door to my place.

    The sucrine du Berry is an old traditional variety from the heart of France. It has a sweet, musky fragrance and a delicious, sweet flesh that can be used in jams, soups, and many other recipes. This flavourful squash goes very well with the apple’s acidity.

    Apple & pumpkin bread (with alternative flours)

    The original recipe for this bread comes from the beautiful blog Cuisine Campagne (in French). But I added a twist in the ingredients as I wanted to use new alternative flours. I got also inspired from Jen’s cookbook “Super Farines” which I mentioned in my previous post here. It turned out to be a good combination.

    Prep time: 20 min / Baking time: 40 min


    3 eggs
    170 g sugar
    100g canihua flour
    50g rice flour
    50g toasted corn flour
    5g baking powder
    120g butter, melted
    120g Sucrine du Berry squash
    200g apples


    1. Preheat your oven at 180°C/350°F.

    3. Peel apples, remove cores and cut into medium chunks. Grate roughly the Sucrine du Berry squash and mix with a spoon of white flour. Keep aside.

    4. In an electric mixer, whisk the eggs and sugar until pale and creamy. Gradually add the butter and flours sieved with baking powder, beat well to combine.

    5. Add in the apples, grated squash and stir to combine.

    6. Pour into a greased and floured loaf pan.  Bake for about 40 min or until cooked tested with a skewer.

    organic apples & scraps

    Apple jelly (from apple scraps)

    The original recipe for the jelly also comes from the beautiful blog Cuisine Campagne (in French).

    This recipe won’t cost you an arm as you are using apples cores and skins. So next time you peel apples, keep the scraps in a container in your freezer.  It is important to use scraps from organic apples (or non treated with no spray and no wax) as most pesticides are concentrated in the skins. 

    Prep time: about 2 hour / Cooking: 30 + 30-40min / Resting time: up to an hour

    Ingredients (for 3 to 4 jars)

    1,8 kg of organic apple scraps including seeds and cores (about 10-12 apples depending on their sizes)
    the juice of 1 lemon
    sugar (to be weighted once your have filtered the apple juice)


    1. Place all your apple scraps in a large pot, add the lemon juice and stir. Cover with water (in my case about 1.5 litres).

    2. Cook on low heat and uncover for 30 minutes, without stirring.

    3. Cover the bottom of a fine strainer with a tea towel to properly filter the juice. Pour the cooked juice and apple scraps into the strainer which should be sitting over a large bowl. Let the juice run slowly for half to an hour, without squeezing or mixing. Discard the scraps into your compost.

    4. Weigh the apple juice you have just obtained (here, 1.6 kg) and pour it into a jam basin or pot with thick bottom.

    5. Add half of the sugar (about 800g), mix and gently bring to the boil. Cook the jelly over medium heat for about 30-40 minutes, until the sugar thermometer has reached 106°C.

    6. While the jelly is simmering, sterilise your glass jars: preheat oven to 120°C. Wash the jars and their (metal) lids in soapy water, rinse and place on a baking tray. Place in the oven for 15-20 minutes. Remove and allow to cool before filling.

    7. Pour the hot jelly into the jars and close with the lid without turning them over. Keep this jelly for up to one year in a dry place away from direct sunlight.



    Food storage wrapping by Bee’s wrap / Knives by Opinel / Fruit bowl by Sytch Farm Studios

    If you want more recipes with apples, here are a few in my archives:

    Apple tart (and other recipes), Tarte Tatin


    Note: all the links in the post are non affiliated.

  • raw hazelnut tart
    Desserts Recipes

    Raw hazelnut tart & canihua cream

    I am sharing with you the tasteful recipe of the raw hazelnut tart & canihua cream by my dear friend Jennifer Hart-Smith (alias @tookies.gambetta), who recently published a cookbook “Super Farines” (only in French…

    November 27, 2017