Stewed Apples
Note - I think these make a great dessert (to breakfast or any meal). I highly recommend eating something protein rich to break your fast. Such as a boiled egg (or two), a tofu/egg scramble, left over protein from dinner… paired with some kind of fermented veggies.
This breakfast idea came to me a few years ago, when I found myself thinking about, and really craving, a childhood favorite - baked apples. Baked apples were one of the first things I remember making in H.E. (home economics) in school, aged about 11.
My memory of that dish is that it had a lot of added brown sugar (I suppose we used cooking-apples at the time) - in addition to lots of dried fruits. My tastes have changed quite a lot since childhood so I started dabbling and experimenting.
In the beginning I was baking my apples, much like I did in childhood, with plenty of spices and raisins, but now I prefer to stew them. Stewing the apples takes less time, uses less fuel and results in a more moist breakfast. I often throw some frozen strawberries, raspberries or blueberries into the saucepan, and make a stove-top granola to go on top, with coconut yogurt - making a sort of “apple & berry crumble” ~ breakfast style.
We love this breakfast and it’s on the menu in our house from fall until spring, at least once a week. It’s so warming and comforting and makes us feel so satiated. (Also, the kitchen smells so good!) You can even make a big batch in advance and have it for a couple of days if you like. (it freezes well too).
What you need:
An apple (or pear) per person* - a combo is nice. I recommend a crispy apple like Granny Smith which holds together well when cooked.
A little filtered water to help steam the apples a bit
Ginger powder
Cinnamon powder
(Any other favourite baking spice you like)
optional extras:
Raisins
Cacao nibs
Hazelnuts
Hibiscus powder
Unsweetened chocolate
Frozen raspberries or strawberries
For topping after cooking: - coconut milk or coconut yogurt)
How to:
Wash and slice your apples into eighths.
Put them into a pot with a little water (just enough to cover).
Sprinkle in some spices.
If you like, throw in a sprinkling of cacao nibs (hazelnuts, raisins, frozen berries etc).
Cover with a lid and cook on a low heat for about 10-15 minutes (this varies depending on your stove, and how crispy you like them to remain, a longer cook they become more like apple sauce which is good too).
Place into a favorite bowl using a slotted spoon (drizzle a little coconut milk/yogurt if you like) and sit down to mindfully enjoy.
You will have some delicious liquid left in the pot - I like to add that to my firewater, or just drink it - but you can of course just add it to your breakfast bowl.
Apples and pears become even sweeter when they're cooked, so honestly there is no need to add sugar or honey, or any kind of sweetener to this dish. Not only is this good for breakfast, but would be a good replacement for an apple-pie.
Why stewed apples?
Cooked apples are much more digestible and easier on the belly than raw apples. The sweetness brought about by baking, feels comforting and is a lovely replacement for baked-sweet-goods that are so commonplace for breakfast. Despite the sweet taste, they actually have a relatively low glycemic index and calorie count (especially compared to a muffin).
Beginning our day with this gentle, moist, warming breakfast is a way of saying thank you to our hard-working digestive system. It's a real gift-to-self to begin the day gently, with nourishment rather than forcing ourselves awake with sugar and caffeine which can feel so punishing and shocking to the system. (Sugar/caffeine filled breakfasts also have a very high likelihood of making us crash later, and so the cycle continues.) Also, when you have a sliced, spiced, warm apple in a bowl (compared to a raw, whole one) you are more likely to have a mindfully enjoyed experience. That alone is a simple but important gift to self!