Apple Compote & Crumble


This is my go to dish when I'm hankering for something sweet and crunchy. The nut crumble also works as a snack by itself and the coconut cream is my substitute for dairy cream. It doesn't have a strong coconutty taste at all and goes really well with the tartness of the green apple compote. I have no guilt when I eat this and quite often it's what I have for breakfast.

Again the compote is something we used to make at home. We had several apple trees and as we lived around the corner from an apple juicing company, we would take our harvest to the factory where for a percentage of our harvest they would juice our apples.

Generally they got chucked in with everybody else's, worms and all. Then we would get our crates of apple juice in glass bottles, which we would return next year for refilling. Effectively we got our daily vitamin C from the apples, as well as some of our daily protein via the worms.

6 green apples - peeled, cored and chopped 1/4 cup of raisins 1 cinnamon stick 2 Tbs honey juice from one small lemon 2 Tbs water

Combine all ingredients in a pot and with the lid cook on low for 10-15 minutes.

Then remove the lid and stir.

Let the compote sit until reduced in heat, then pour into an airtight glass jar, and refrigerate.

Nut Crumble

4 cups of mixed nuts soaked overnight 1 egg white 2 tsp cinnamon 1/4 cup honey 1 Tbs coconut butter (softened)

Drain the nuts and then process with the rest of the ingredients in a food processor until finely chopped. Distribute the mixture evenly onto a tray lined with baking paper. Place into a food dehydrator and leave for 24 hours on the warmest setting. Store in an airtight jar. You can also place the mixture onto a baking tray lined with baking paper and bake on the lowest setting overnight (about 6-8 hours) or until all the moisture has been removed and the nut mixture is crumbly.