Raw Press Recipe: Apple Compotpot

This Wednesday 22nd September is the Autumn equinox, meaning the number of hours of daylight equals the number of hours of nighttime. To me this means we are officially in autumn. The mornings are chilly, the leaves are starting to fall, and I've actually seen a conker. In this period of transition, as the daytime and the temperature recedes, I find that I am reaching for foods which are a little more filling, nourishing and warming. At this time of year, fruit and vegetables such as squash, pumpkin, apples, pears and blackberries are coming into season. At Raw Press, one of our in house breakfast pots, the Apple Compotpot, is perfect for this transitional phase of the year, combining spiced apple compote with fresh coconut yoghurt and our adaptogenic Happy Granola.

When you aren't quite ready to give up fresh fruity summer breakfasts for a bowl of steamy porridge our Apple Compotpot is perfect. This recipe makes a big batch of apple compote, which you can use in other recipes, or make extra pots in advance!

Ingredients:

For the compote (makes a small batch)
3 apples, cored and cubed
3 pears, cored and cubed
2 tbsp cinnamon
Handful of raisins
3 tbsp mulberries
Maple Syrup

Toppings (for 1 pot)
Handful of Raw Press Happy Grawnola
2 tbsp Almond butter
2 tbsp Coconut Yoghurt

  1. In a large saucepan, combine the apples, pears, raisins, mulberries cinnamon and maple syrup. Add a splash of water and bring to a simmer
  2. Turn the heat down low and allow the apples and pears to stew until soft, around 30-45 minutes.
  3. When cooked, take off heat and allow to cool.
  4. Add a couple of spoons of compote to a bowl, and top with granola, coconut yoghurt and a drizzle of almond butter.

 

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