APPLE CINNAMON COMPOTE WITH RICOTTA, RAW ALMONDS, COCONUT SUGAR AND BLACK CHIA SEEDS
I love having this as a breakfast treat, Sunday brunch, afternoon snack or a healthy dessert alternative. Have a play with the ingredients, you could add toasted shredded coconut, popped quinoa, walnuts or pecans. For a rustic style serve them in mason jars or glass tumblers.
Serves 6-8
INGREDIENTS
500 grams ricotta
3/4 cup chopped raw almonds
3 cups apple cinnamon compote
1 1/2 tbsp coconut sugar
1 1/2 tbsp black chia seeds
APPLE CINNAMON COMPOTE
1.5 kg organic apples, peeled, cored and cut into eighths (my favourites are the king and queen of apples – Fuji and Pink Lady)
3/4 cup coconut sugar
1 tsp cinnamon
1/4 cup water
METHOD
(1) For the compote, combine all ingredients in a large saucepan and place on medium heat, stirring with a wooden spoon, cook for 5 minutes. Reduce heat to low and cook for a further 25-30 minutes or until tender. Set aside to cool and serve cold or at room temperature. This is something that can be prepared the a day or two beforehand.
(2) To assemble, place 2 heaped tablespoons of ricotta at the base of your glass, then add 1/2 cup apple compote, sprinkle with almonds, coconut sugar and chia.
In all things beautiful,
Lyn xx