Hello apple lovers!
There is no better way to start you’re morning than the smell of warming spices wafting through the fresh air. You wake up (maybe still in pajamas or hurriedly getting ready for you’re day) and all you want is a warm fresh breakfast. With no time for pancakes, muffins, or crazy toast but still caving a “comfy” breakfast it’s time to reach for my sauteed spiced apples!
I was inspired by learning to saute, attempting to caramelize bananas (that didn’t turn out well), and an apple pie spice latte. Apple of course being a perfect way to combine all of these ideas. By combining all of these into a breakfast I created my favorite “comfy” breakfast.
I have never picked apples from an orchard but it is definitively something on my bucket list. The fresher the fruit the better in every case. I love picking wild berries in the high country. Strawberries and raspberries are the most common in Colorado and can be found on many trails with a close look. The strawberries are generally the size of a pinky nail but the flavor is super strong and fresh. Strawberries do not grow in much of an abundance making it hard to do anything with them besides munch on them as you find them. Wild raspberries however are all over the place, even though they are the same size as wild strawberries there are a ton on one bush. Raspberries are ready to pick late July and early August… just wait for the wild berry recipes coming up soon!
August is coming soon, that means fall harvests, snow on Colorado’s 14ers, and school restarting soon. These spiced apples are perfect to hold you over until fall.
This recipe is a way to sneak an apple pie in for breakfast and have it be healthy…however apples do occasionally bother my IBS, based off my stress level. Apples are very high in fructose and do not have much glucose to bind with, this makes them bother those with IBS.
- I use gala apples but you’re favorite type of apple will work!
- Spice amounts can be adjusted to taste, I like my spices fairly strong. Be sure to taste/smell and add little spice at a time, add while apples are still sauteing.
- Spices can be left out (I would not take out cinnamon). For example a lot of people do not like cardamom or cloves, you can change this! (Let me know in the comments how you like it!).
- A pinch is a small amount you can fit between two fingers
- A dash is one shake of the spice container. It is less than 1/8 tsp.
This is the best part.
Almond butter- this is a perfect not to overpowering flavor and adds protein and healthy fats! This is my must add to the apples! Here is my favorite almond butter!
Justin’s hazelnut butter- I love this brand because it is not to sweet and uses whole ingredients! I add a little bit of this along with the almond butter. This is a better option than chocolate chips and makes it taste like dessert!
My homemade stresuel!- This recipe adds a deconstructed apple pie like flavor and can transform this breakfast into a satisfying dessert!
Sauteed and Spiced Apples
- 1 medium sized apple
- 1/2 tsp solid coconut oil
- 1/2 tsp cinnamon
- 1/4 tsp cardamom
- dash of ginger
- dash of nutmeg
- pinch of cloves
- Cut up apples in to fry like shapes (about the size of your pinky finger)
- Put coconut oil in a medium sized pan and turn stove to medium heat
- Combine all spices in a small bowl
- Let the coconut oil become a liquid
- Sprinkle half of the spice mix into the melted coconut oil and combine with wooden spoon
- Add apples into the pan
- With a wooden spoon mix the ingredients that are in the pan
- After 1 minute of occasionally stirring add in the remaining spices
- Continue to occasionally stir with a wooden spoon for about 5 more minutes. (This time can be shortened if you have less time or extended if you desire less “stiff” apples).
- You will know the apples are done when they are hot to the touch and not as stiff as when they where first cut.
- Once apples are done cooking put the sauteed and spiced apples on to a plate
- Top with desired toppings or eat as is!