Apple Compote with Nut Crumble

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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.