In the run up to Christmas it’s all getting very festive in my kitchen, making all sorts of healthy treats working with some exciting brands! Including a collaboration once again with the wonderful drinks brand, Mr Fitzpatrick’s Vintage Cordials. Using varieties from their no added sugar range, this time around it’s the English Elderflower & Bramley Apple cordial taking the spotlight, coupled with seasonal cranberries (both dried and fresh for extra festivity!) and almonds to create this simple but delicious, vegan-friendly crumble loaf. 


  • 100g brown rice flour (I used Indigo Herbs)
  • 100g gluten-free plain flour (I used Dove’s Farm)
  • 50g ground almonds
  • 75g coconut sugar (I used The Groovy Food Company)
  • 1 teaspoon baking powder
  • 1 teaspoon cinnamon
  • 2 tablespoons flaxseed + 5 tablespoons water (I used Linwoods)
  • 100g apple puree
  • 200ml almond milk 
  • 2 tablespoons Mr Fitzpatrick’s Bramley Apple & Elderflower no added sugar cordial
  • 3 tablespoons maple syrup or honey (I used Indigo Herbs)
  • 1 teaspoon vanilla extract
  • ½ teaspoon almond extract
  • 75g dried cranberries (I used Whitworths)
  • 75g fresh cranberries

For the crumble topping –

  • 20g rolled oats
  • 20g flaked almonds
  • 1 tablespoon ground almonds
  • 1 tablespoon oil
  • 3 tablespoons maple syrup

Get making!

  1. Preheat the oven to 170 degrees C and grease and line a loaf tin.
  2. Mix together the flours, sugar, ground almonds, cinnamon and baking powder in a bowl.
  3. Mix together the flaxseed and water and leave to 5 minutes. Then whisk together with the almond milk, apple puree, maple syrup, cordial, syrup or honey, vanilla and almond extracts. Pour this into the dry ingredients and mix well. [Alternatively simply place all of the above ingredients into a food processor and blend until you have a batter].
  4. Fold in the dried and fresh cranberries. Spoon into the loaf tin and smooth out evenly.
  5. Make the crumble topping by mixing everything together with your hands. Sprinkle this over the loaf mixture and bake in the oven for a total of 35-40 minutes. (Cover with foil halfway with tin foil to prevent the crumble topping from burning).
  6. Leave to cool then pop out of the tin, slice and enjoy!