Ingredients

Peanut Butter Crumble

  • 1 Jar Super Spread
  • 1/4 cup Coconut Oil, melted
  • 1/4 cup Pure Maple Syrup
  • 2 cups Quick Oats
  • 1 1/2 cups Nuts/Seeds of Choice I used peanuts/sliced almonds/sesame seeds
  • 2/3 cup Almond Meal
  • 1 1/2 tsp Baking Powder
  • 1/2 tsp cinnamon

Stewed Apples

  • 8 each Green Apples, Peeled, Cored and Chopped
  • 1/2 cup Natural Raw C coconut water
  • 1 tsp cinnamon
  • 1/2 tsp Nutmeg
  • 1/2 tsp Vanilla Bean Paste
  • 1 tsp Coconut Sugar
  • 1 tbs Arrowroot Powder

Method

Peanut Butter Crumble

  1. Preheat oven to 165°
  2. Mix wet ingredients, then stir in almond meal, cinnamon, salt and baking powder. Stir in oats then nuts and seeds.
  3. Spread mixture over a lined baking tray and cook for 15 minutes. Remove from the oven and toss edges into the middle of the tray to stop the edges burning. Pop back into the oven for 10 minute or until golden.
  4. Store leftovers in a jar or airtight container

Stewed Apples

  1. Stir together the arrowroot and 1 tbs Natural Raw C Coconut Water and set aside.
  2. Cook apples in a medium saucepan over medium heat for 10-15 mins until soft, pour in the arrowroot mixture and stir for a few minutes until sauce thickens. Spoon into serving bowls or into containers for later.