Apple Compote with Nut Crumble
Apple Compote with Nut Crumble
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.