This comforting, naturally sweetened breakfast could pass for dessert! This breakfast is perfect for the "all things apples & cinnamon” season that is Fall. Serve warm and top with a little dollop of the yoghurt mixture.
6 c apples, peeled and diced (You’ll need 8-9 medium-sized apples)
2 tbsp cinnamon, divided 2 c slow cook rolled oats
2 tbsp chia seeds
2 tsp aluminum-free baking powder
1/4 tsp ground ginger
1/4 tsp allspice
1/4 tsp sea salt
1 c dates, roughly chopped
1 c almond, other non-dairy milk or cow's milk
1/2 c unsweetened applesauce
1 tsp vanilla extract
Topping - Mix Together:
1/2 c plain yoghurt
1/8 tsp cinnamon
1 tsp maple syrup
1/2 tsp vanilla
Peel and dice apples. Toss with 1 tbsp of cinnamon then place apples in the bottom of an ungreased pie plate.
In a large bowl, combine oats, chia seeds, baking powder, remaining 1 tbsp of cinnamon, ginger, allspice & salt.
In a blender or food processor, blend dates, milk, apple sauce,...
454g of whole grain pasta, cooked according to package directions, drained (reserve a cup or so of pasta water) & set aside
2 tbsp olive oil
1/2 c diced shallots (about 4 shallots)
4 large garlic cloves, crushed (you really can't have too much)
1 c unsweetened pumpkin puree (canned or fresh)
1-400 ml can coconut milk (I'd live a little & go with full-fat)
1 tsp salt
1/4 tsp+ ground nutmeg (taste at the end & add a little more if you like)
1/4 tsp chili powder
1/4 tsp black pepper
2 tbsp finely chopped fresh sage (+ more for garnish)
To make: In the same pot you cooked the pasta in, heat olive oil, shallots, and garlic over medium and cook, stirring, until fragrant & garlic is golden.
Whisk in pumpkin, coconut milk, salt, nutmeg, chili powder, pepper and sage and bring to a boil. Reduce heat to low, continue stirring, and let sauce cook for 5 minutes or so to thicken up. Add drained pasta back into pot and stir to coat well with the sauce, adding some of...