Maple Glazed Breakfast Apples
The apple harvest has been in full swing in our community for a while now and this spiced breakfast bowl is just what our taste buds have been craving on these brisk mornings. Sautéed apples, warming spices of cinnamon, ginger and nutmeg with just a kiss of maple syrup make this breakfast bowl pretty darn special. I topped the glazed apples with toasted walnuts and a few dollops of a sweet cashew ricotta. Pair with a cup of coffee and Taylor and I are just about the two happiest farmers you’ve ever seen! This is a great way to start the day and I hope you all enjoy this breakfast as much as we do. The cashew ricotta is slightly different than the savory version I’ve made in the past. Since I knew I wanted to have this on hand all week long for sweet breakfasts I added a touch of vanilla and maple syrup which is absolutely divine. Also, I’ve made this bowl two ways in the past week–the first way was completely vegan (with the use of walnut oil instead of butter) However, I must admit that I prefer these with the butter version. The walnut oil has a lovely nuttiness but the butter just hit home for me. Regardless of which version you choose, I think you’ll be pleasantly surprised by how comforting and wonderful this breakfast bowl is. Pour a cup of coffee and dig in!
Cheers from Tumbleweed Farm!
Maple Glazed Breakfast Apples with Cashew Ricotta
Prep Time: 30 minutes Cook Time: 10 minutes Serves: 2Sweet Cashew Ricotta
- 1 cup raw cashews, soaked in warm water for 30 minutes
- 1/4 cup almond milk (or water)
- 1 teaspoon fresh lemon juice
- 2 teaspoons maple syrup
- 1/4 teaspoon vanilla extract
- pinch of fine sea salt
- Maple-Glazed Apples
- 2 apples (a good baking variety works well here)
- 1 heaping tablespoon good quality unsalted butter (or walnut oil for a vegan version)
- 1 1/2 tablespoons pure maple syrup
- 1/4 teaspoon ground cinnamon
- 1/4 teaspoon ground ginger
- 1/8 teaspoon ground nutmeg
- pinch of fine sea salt
- 1/4 cup toasted walnuts for topping
- Prepare the cashew ricotta by draining the soaked cashews. Place them in a powerful, high speed blender along with the remainder of the ingredients and whirl away until creamy. Taste for seasonings and set aside.
- Cut the apples into 1/2 inch chunks–no need to peel. Heat a large skillet over medium-high heat and add the butter. Once the butter begins to bubble add the apples and cook, stirring occasionally for about 5 minutes. Add the maple syrup, spices and salt. Continue to cook until the apples are tender and glazed in the butter/syrup mixture, about 5-7 minutes longer.
- Remove from the heat, divide apples between bowls and top with cashew ricotta and toasted walnuts.
Notes*Store extra cashew ricotta in the fridge for up to 5 days *Use this recipe as a guide *Adjust measurements and ingredients as necessary