This recipe is great for a quick afternoon tea treat on a cool autumn day. Delicious eaten warm, leftovers are perfect for lunch boxes too! I make mine in a stand mixer but they are easily made by hand.
Ingredients (to make 12 buns)
200g stone-ground wholemeal flour
25g milled flaxseed
A pinch of sea salt
½ teaspoon ground cinnamon
1 teaspoon baking powder
175g butter, at room temperature
2 medium size garden apples, washed and grated
50g chopped dried cranberries
25g pumpkin seeds
50g golden castor sugar
1 egg, beaten
Preheat the oven to gas mark 5 /190ºC/ fan 170ºC/ 375F
Download a printable PDF of the recipe here for fresh windfall apple buns
Combine the flour, flaxseed, salt, cinnamon and baking powder in a mixing bowl. Rub in the butter until the mixture resembles breadcrumbs. Add the remaining dry ingredients and mix well together using a wooden spoon. Stir in the beaten egg to form sticky dough, taking care not to overwork the mixture. Spoon the dough into 12 heaps on a lined baking sheet and place in the hot oven. Bake for 20 minutes or until golden.
Cool on a rack for 15 minutes and serve with big mugs of tea.
Variations: replace the apricots with sultanas, raisins,chopped dates, or sunflower seeds