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Recipe Details

Preparation Time 15 minutes | Cooking Time 45 minutes | Preheat to 180 degrees | Serves 8-10

As we countdown to Christmas, here is a healthy idea for a festive Christmas loaf, full of flavour with yummy apples, cranberries and Wensleydale Sheese.



For the loaf

  • 150g flour of choice
  • 100g ground almonds
  • 100g coconut sugar
  • 1 teaspoon cinnamon
  • 1 teaspoon baking powder
  • ½ teaspoon bicarb of soda
  • 100g apple puree
  • 100ml almond milk
  • 2 tablespoon flaxseed + 4 tablespoons water (mix together + soak for 5 minutes to create flax eggs)
  • 50ml oil of choice
  • 1 teaspoon vanilla extract
  • 1 teaspoon apple cider vinegar
  • 75g cranberries
  • 75g Wensleydale Style Sheese with Cranberries, crumbled


For the crumble topping

  • 50g flour of choice
  • 25g coconut sugar
  • 25g dairy-free spread
  • 25g flaked almonds


For the cranberries to decorate

  • 50g cranberries
  • 2 tablespoons maple syrup
Cooking Method

  1. Preheat the oven to 180 degrees C and grease and line a loaf tin.
  2. Mix together flour, ground almonds, sugar, cinnamon, baking powder and bicarb in a bowl.
  3. Whisk the apple puree with the milk, flax eggs, oil, vanilla and vinegar then pour into the dry ingredients and mix to form a batter. Fold in the cranberries and Sheese.
  4. Spoon into the loaf tin and spread out evenly.
  5. Place the flour and sugar for the topping in a bowl then rub in the dairy-free spread with your finger tips or until a crumble mixture has formed. Mix in the almonds then scatter over the top of the loaf. Bake for 40-45 minutes (covering with foil half way).
  6. Leave to cool in the tin – meanwhile, place the cranberries and maple syrup in a small pan and simmer for 5-8 minutes until softened and a slight syrup has formed.
  7. Remove the loaf from the tin and spoon over the cranberries and any juices. Slice and serve!

You will need

These Sheese Products

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