£3.95 – Sorry, not available right now
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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
Get in touch at hello@hodmedods.co.uk or 01986 467567
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Registered in England and Wales as Hodmedod Ltd, The Studios, London Road, Brampton, Beccles, Suffolk, NR34 8DQ, UK; company number 08151811.
This granola is simple unadulterated perfection. The little clusters, all perfectly formed, pack a toasty, sweet, slightly salty and malty punch. I'm eating it every day atop yoghurt and stewed fruit for breakfast. You can tell it has been made with utmost care and thought. Thank you Hodmedods bake house !
I just LOVE the fermented fava bean paste.
also so walnutty and creamy! Really great to find British nuts and felt lucky I got some! A seasonal treat!
Slightly smaller than supermarket chickpeas. I've made two lots of the best hummus ever. Just upset I've got to wait until next year's harvest to get more. I hope they plant more this year.
This has become my go-to winter lunch. Soak for a few hours, slow cook a simple sofrito then chuck in the beans/grains and their soaking broth & season. Cook slowly, maybe with some potatoes, and hey presto! Hot lunch for a week, especially good with some spicy kimchi added. Keeps me warm for pennies.