This is my current favourite breakfast, and the next in the Breakfast Cereal Challenge. The first of the new season apples have just arrived at our local Farmers Market, coming down from the Tablelands (within our 160 km range as the crow flies), and there are still some late season peaches too, so just for a few weeks the seasons overlap.
Living with stand-alone solar power, you become very aware of what an energy guzzler refrigeration is. Our little, 60 litre, 12 volt electric fridge is the biggest electricity consuming thing in our household, by a long way. So I hate to think how much power is consumed, and how much greenhouse gas is created, cold storing apples.
One of the benefits of refusing to buy cold-stored apples is that you stop taking humble apples for granted and really appreciate these first of the season ones.
Apple season is all over by the end of May in my part of the world. If you live further south, it probably won’t start till next month and though the season is longer, it won’t last into spring. Apples cold store reasonably well, but who would choose a cold-stored apple when there are fresh, just picked strawberries instead? And conversely, who would choose strawberries imported from USA and treated with methyl bromide, when you can buy fresh, crisp, sweet new season apples?
Like all the Breakfast Cereal Challenge recipes, this one is simple, fast and healthy enough for a work and school day mornings.
This quantity is the amount I make for me. You can double it, but don’t try to do too much at once or the fruit will stew.
Chop an apple and a peach into bite sized pieces.
Heat a little macadamia oil or butter in a heavy pan and saute the chopped fruit, along with a handful of pepitas, a handful of sunflower seeds, and a handful of raw rolled oats. Sprinkle over a teaspoon of cinnamon. Cook for just a few minutes, stirring gently occasionally, till the fruit starts to caramelise and the seeds toast.
Serve warm with a good dollop of plain, low fat yoghurt.