Easy Caramelised Apples- vegan version

A decadent but wholesome brekkie.

Last night I was reading up a bit on the nonsensical obsession of many an American for ‘canned apple sauce’. Shudder. How lazy do you need to be to buy this? Lazy and frankly negligent to your own insides when you look at all the added sugar and general crap that comes with most of them. Happily I found one like minded blogger who advised on how to make this fresh and in doing so reminded me that I had some ageing dessert apples in the fridge that could do with using. Right then.

I have to say that I made this up on the spot this morning, because I woke up really hungry with apples on the brain, and I’m thoroughly impressed. A bit sweeter than I’d usually go to break my fast but it really was tasty, and I’m not missing my fry up at all.

To serve one, you will need:
2 small eating apples, cored and cut into wedges
1 tablespoon vegan friendly margarine (or butter if you’re not into all that!)
1 teaspoon cinnamon
Splash of water
Half teaspoon vanilla extract
Toasted rye bread to serve

Take your apple chunks and place in a small, cold pan. Add the margarine and put on the heat, stirring gently all the time. Once the marg has melted sprinkle on the cinnamon. Keeping moving the apple slices to coat evenly. The margarine will start to bubble, at this point add about a tablespoon of water and a teaspoon of sugar- now I like my apples crisp and tart so you might want to taste test and add more sugar if you’re a sweet tooth.
If you’re serving this with toast, get it under the grill now.
Keep a close eye on this and as you stir the sauce will start to thicken and after a couple of minutes you sill see it starts to become slightly stringy- like caramel. Add the vanilla extract now, give it one last stir then take it off the heat and serve immediately with some hot toasted rye bread and a big mug of coffee.

Caramel apples and rye toast. All vegan, all yummy. What a start to the day.

Variations- this would make a lovely dessert served with ice cream or greek yoghurt and if you have a handful of slivered almonds to top it with, all the better.

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