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| A deliciously sweet and fruity snack, handmade in Cornwall from mixed variety apples with a hint of beetroot and no added sugar or preservatives. **Please note that if your chosen flavour is unavailable, you may receive a substitute** |
Apple Natural make these Apple Shreds at low temperature to retain the natural goodness and fibre. All they take out is the pips! Each 20g serving is made with approximately 120g of fruit.
Julie Bailey planted her organic orchard of Cornish heritage apple varieties - as well as cherry, pear, plum, quince and medlar - in 2016, with the aim of turning the harvest into these delicious snacks sweetened only by the fruits' natural sugars. These Apple Shreds are the amazing fruits of her labours.
Ready to eat. Also good in salads or with cheese.
Store in an airtight container.
Apple, Beetroot
No allergens
| Typical values | Per 100g | Per 20g serving |
| Energy | 1,253kJ (297kcal) | 250kJ (59kcal) |
| Fat | 2.8g | 0.6g |
| of which saturates | 0.6g | 0.1g |
| Carbohydrate | 64.0g | 12.8g |
| of which sugars | 63.7g* |
12.7g* |
| Fibre | 7.6g | 1.5g |
| Protein | 4.3g | 0.9g |
| Salt | 0.11g | 0.02g |
*natural fruit sugars
Suggested serving size: 20g
Product of Cornwall
Suitable for vegans and vegetarians
100% natural
Gluten-free
Compostable packaging
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As a longtime fan of Hodmedod’s I’ve been waiting for this book to arrive and gift to friends and family. No longer will there be a bag of dried peas languishing at the back of the cupboard or any procrastinating over what to do with my fava beans. This book is stuffed with delicious-sounding recipes and beautiful photographs that I want to make and share with others. There are lots of comfort food ideas which is just what I crave in the colder months as well as lighter recipes; all of them full of flavour, fibre and protein. It’s an interesting, though-provoking read even if you don’t do much cooking and left me feeling joyful, inspired and thankful that the need for and appreciation of diversity is expressed and runs richly through this book.
Your book offers recipes inspired by cooking styles from around the world while using your diverse range of British ingredients. I would like to try the different flat breads made with rye, emmer, buckwheat and pea flour. This book contributes to helping people eat better and cook their own food with ingredients grown with care for the land. Thank you 🤩
This granola is delicious, especially with blueberries and banana and topped with yoghurt or coconut kefir. I’ll definitely be buying again :).
I used these to make humous for the first time. I swear it tastes almost exactly the same as when made with chickpeas and so much nicer than shop bought. Very smooth and takes on the garlic and lemon flavours beautifully. Will use for dips again in the future.
Extremely tasty rye flour with a sweet malty taste. Mixed half and half with white spelt flour, it gives a loaf with great depth of flavour and nice, springy texture. Makes great toast.