I love cinnamon and nutmeg! Though sometimes thought of as holiday spices, I love them year around. This is a simple treat, is GAPS friendly, sweet without added sugar or sweeteners, and I use it as a base for muffins and pancakes (recipes coming soon for those).
Enjoy warm or cold, topped with raw cream (from grassfed cows), simply on it’s own or as a base for other recipes. Great on top of homemade ice cream, homemade grain free pancakes or stirred into soaked oatmeal. A must have with pastured pork chops (rubbed in sage!)
by Amy Love, Real Food Whole Health
2-3 TBL ghee or coconut oil
3 apples, peeled and cut into small chunks
2 tsp cinnamon
1 tsp nutmeg
Dash of unrefined sea salt
¾ – 1 cup filtered water
In a medium sauté pan (with lid), over medium high heat, melt ghee or coconut oil. Add apples and stir to coat with ghee/oil. Add cinnamon, nutmeg and dash of salt. Stir to coat well. Allow apples to cook for a minute or two, until pan is quite hot. Add water (start with ¾ cup) and cover immediately (you want to trap the steam).
Reduce heat to low and allow apples to cook for about 45 minutes, until soft enough to smash with the back of a spoon. Keep an eye on the pan during cooking, and add additional water if needed to keep the pan from cooking dry. The apples should be moist, but not swimming. When soft, smash all the apples to desired consistency and stir well. Can thin with additional water if desired.