Monday, 7 April 2014

Stewed Apples with Cinnamon




Warm stewed apples make a lovely alternative to porridge for a misty morning breakfast! I absolutely adore them. Naturally sweet and complemented with the cinnamon, it is so warming and yet light and easy on the system. I often have these for breakfast plain or chuck in some blueberries if I have them. I also toast some almond loaf slices and dip them in too!

This is such an easy recipe too, they can be stewing away happily in the pot whilst you make your lunch for the day.

This can be very good for the gut as stewing them makes them easier to digest and releases the pectin, making it a lovely fibrous and bulking meal. However, if you are sensitive to FODMAPs, these might not be suitable for you!

Stewed Apples with Cinnamon


Prep time: 5 mins
Cook time: 25mins
Total time: 30mins


Ingredients


1 large Bramley (cooking) apple
1 big tbsp coconut oil
1 tsp cinnamon
A splash of water (to cover 1/4 of the apples)


Method


Peel and chop the apple into small chunks. Add to a saucepan along with the cinnamon and water. Turn on the heat and bring to the boil. Turn the heat down to a simmer once boiling. The apples will slowly break apart and stew nicely. Stir occasionally to help with the break down. Once the apples are of the desired consistency (I like it to be completely mushy, but you might like chunks of apple throughout) take off the heat and stir in the coconut oil. Serve immediately with whatever else takes your fancy.

Sit by a lovely window with a view of the frosty garden and indulge in warm appley goodness!

If you've made too much, you can keep any leftovers sealed in the fridge for a week. They are equally lovely and refreshing cold, or you can pop them in the microwave to gently warm them when needed!

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