For 2 small breads or a 7inch (18cm) spring form.
For the apple-filling:
11 oz. sweet-sour apples (320 g)
1 tablespoon lemon juice
2 fl. oz. syrup of agave (60 g)
1 tablespoon rum
1 oz. goji berries, dryed (20 g)
1-2 oz. Cranberries, dryed (40 g)
3-4 oz. hazelnuts (100 g)
1 fl. oz. candied orange peel (20 g)
Wash and grate the apples down to the core. Sprinkle with lemon juice and mix it. Add syrup of agave, hazelnuts, rum, berries and candied orange peel. Mix it again and let it drawn for 3-4 hours.
For the dough:
8-9 oz. spelt flour (150 g)
1 tablespoon cocoa
1,5 teaspoons baking powder, natron
1/2 teaspoon cinnamon, grinded
1 point of a knife of clove, grinded
1 pinch of salt
After the drawing-time add spelt, cocoa, baking powder, cinnamon, clove and salt to the apples. Knead it to a smooth dough.
Grease two smaller spring forms with some margarine, fill in the dough and bake the breads at 350°F (180°C) for 35-45 minutes. Let chill in the forms then carefully remove them.
The small apple breads are a really nice present for an afternoon tea or the pre-Christmas period.