A healthy, lighter breakfast choice, this stewed apples recipes is full of antioxidants, vitamin C and fibre.
Warm apple melts with the stewed blueberries, sweet date syrup and a gentle mix of cinnamon and freshly grated ginger spices... simply add coconut milk and granola for a warming autumnal breakfast!
Stewed Breakfast Apples with Cinnamon and Ginger
I N G R E D I E N T S
2 red apples
A handful of blueberries
1/2 an inch of fresh ginger
A heaped teaspoon of date syrup (or maple syrup/raw honey)
A heaped teaspoon cinnamon
1/2 a can of coconut milk
M E T H O D
Start by peeling your apples. Then cut them into bite sized pieces, discarding the core. Place the pieces in a sauce pan with the blueberries, cinnamon and date syrup and cover the bottom few cm’s of the saucepan in coconut milk.
Allow the pan to start simmering on a low heat. As it cooks just watch that there’s always enough liquid and the apples aren’t sticking and burning to the bottom of the pan. If this is happening just add a little more coconut milk or some water.
Then peel your ginger and then grate it onto a plate, then add this to the pan.
Allow the apple mix to cook for about twenty minutes, at which point all the coconut milk should be evaporated or absorbed.
Place the apples in a bowl and use the pan to heat up the remaining coconut milk for a minute or two, then pour this over the apples, add your granola and enjoy!
Recipe & photography by Deliciously Ella.