Stewed Apples & Porridge
SERVINGS: 2 Large servings
COOKING TIME: 8-10 minutes for the apples, 4 minutes for the porridge
PREP TIME: 10 Minutes for the apples, 4 minutes for the porridge
TOTAL TIME: 20 Minutes for the apples, 8 minutes for the porridge
Ingredients — Serves 2
STEWED APPLES
9 Granny Smith apples peeled, cored and cut into 1cm square cubes
1/4 cup rapadura sugar or coconut sugar
1/4 teaspoon ground cloves
1/4 teaspoon ground cardamom
1/2 teaspoon nutmeg
1 teaspoon ground cinnamon - you can also add a cinnamon quill while cooking if you love that little extra flavour!
1 teaspoon of vanilla bean paste
squeeze of lemon juice
1/2 cup water
BASE
1 cup Remedy Kitchen Omega Porridge
2 cups almond milk
1 teaspoon honey
2 tablespoons vanilla coconut yoghurt
drizzle of maple syrup
TOPPINGS
caramel sauce, either store bought or, for a healthy twist you can soak Medjool dates in boiling water for 15 minutes, then blend until smooth.
crunchy granola
Method
Stewed Apples
This step can be done on the weekend when you have more time and stored in a container ready to use.
In a large bowl add the peeled and chopped Granny Smith apples, coat with sugar and spices. Transfer to a medium size saucepan and add vanilla bean paste, lemon juice and water. Bring to the boil, then reduce heat to a low simmer for about 8-10mins or until fruit is to your liking! Keep a close eye on this process, the last thing you want is your apples to turn to mush.
They last refrigerated for about a week. Topping suggestions are endless, you can add these to porridge, bircher muesli, granola, pancakes, waffles, crepes, açai bowls, desserts, tarts, pies, muffins… let your imagination run wild!
Porridge
In a small saucepan combine the omega porridge, milk and honey. Stir on a medium to low heat until the porridge thickens to your desired consistency. Turn heat off, stir in yoghurt.
Top with stewed apples, caramel sauce and crunchy granola.
Enjoy x