I love breakfast. Especially on the days when my wife is home. Those are the days we get to be creative in the kitchen together. This is one of my favorite things to make, too. We’ve mixed these into our VGF Pancakes, we’ve put them on top of our VGF Buckwheat Waffles, and we’ve even added them into our Vegan Quinoa Breakfast Sausage recipe.
This recipe can be made with a little extra water to keep the sauce more like syrup, or it can be made dry if you’re adding it into another recipe. Here’s how I made it.
- 1 red skinned apple, diced small
- 1 TBSP Coconut Sugar
- 1 tsp Cinnamon
- 1/2 TBSP Maple Syrup
- 1/3 cup water
Peel the apple and remove the core. Cut it into thin slices, the slice those into strips, and finally dice the strips. You’re apples should be approx. 1/4″ to 1/2″ max in size. Add the apples with the sugar, cinnamon, syrup and about one-half of the water.
Stir to combine the ingredients, then cook over medium heat until the apples begin to soften and the spices form a syrup. Add more water when needed and continue to cook until the liquid begins to boil.
If the sauce is too thin, let it continue to cook at a slow boil until most of the liquid is gone. If it’s too thick, add a little more water and turn down the heat to simmer. That’s it! Enjoy!