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stewed apples recipe

Stewed Apples with Cinnamon

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Course Main Dish, Snacks

Ingredients
  

  • 6 Rome or Granny Smith cooking apples Can use (organic) apples of choice
  • 1/2 cup Water
  • 1/2 cup Raisins/Sultanas (for added sweetness and fibre)
  • 2 tsp Cinnamon

Instructions
 

  • Peel and core the apples and chop them into small evenly sized pieces.
  • Put all the ingredients in a covered, heavy-bottomed pan and cook for about 15 minutes, stirring regularly.
  • Cook until soft with rough shapes, no longer identifiable as apple slices. The colour should be a russet brown with the cinnamon effect.
  • These may be eaten warm, or cold. I suggest making up as many ramekins (sized to hold 1 – 1.5 apple equivalent in each and covered and put in the fridge for easy access.

Notes

Ingredients for secondary stage

  • 1 tsp. of larch arabinogalactans stirred into the apple
  • 1 Saccharomyces Boulardii 250mg capsule sprinkled on the top – or swallowed separately
  • 1 mix of Bifidobacteria (mixed strains) (500mg) 5billion CFU sprinkled on top – or swallowed separately
  • 1 x LGG sprinkled on top – or swallowed separately
  • ½ container of organic natural yogurt or soy equivalent
  • Add 6-8 blueberries and 4-5 almonds in their skins
  • Finally, if required, a teaspoon of Manuka honey