Stewed Apple with Cinnamon
Recipes · Snack · Recipe, Typed Supps
Keeps five days in the fridge and turns yogurt, porridge or toast into something else entirely.
Allergens and patterns
None of the fourteen major allergens. Fits: Vegan, Vegetarian, Pescatarian, Halal, Kosher, Gluten-free.
Ingredients
- 6, peeled and chopped (800g) Apples — A cooking variety breaks down to a purée; an eating apple holds its shape. Both work, so choose deliberately.
- 1 tsp (4g) Ground Cinnamon — In from the start, so it cooks into the fruit rather than sitting on it.
- 1/2, juiced (20g) Lemon — Keeps the colour and stops it tasting flatly sweet.
- a pinch (1g) Ground Cloves — A very small amount. It rounds the cinnamon out and is unidentifiable at this dose, which is the point.
Nutrition per serving
- Calories: 108.5 kcal
- Protein: 0.7g
- Carbohydrate: 24g
- of which sugars: 23.2g
- Fat: 0.1g
- of which saturated: 0g
- Fibre: 6g
- Sodium: 3.1mg
Method
- Chop the apples and put them in a pan with the lemon, spices and a splash of water.
- Cover and cook on low for 12–15 minutes, stirring occasionally.
- Mash to the texture you want. No sugar is needed — the fruit concentrates as the water cooks off.
- Cool and refrigerate; it keeps five days.
Nutrients it supplies
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