Cider poached apple with pine nuts and chia

Our breakfast traditions are centered on fruit. We can’t imagine beginning the day without a ruby grapefruit, handful of berries, or simply a banana. This dish was conceived on a mild autumn afternoon when the temperature dropped and a bowl of crisp cut Granny Smiths lost a little of their appeal. Pine nuts, chia seeds, blueberries and apple cider – using this powerhouse of ingredients we came up with what we consider the perfect midweek breakfast.


The tangy cider offsets the sweetness of the poached fruit and the chia seeds offer up a high dose of antioxidants. Our favourite yoghurt is made on a goat farm out in Wellington and we could easily polish off a tub a day (goat milk has a higher calcium content than cow in fact; a little easier to digest too). But the main feature is the apples. Steeped in a light honeyed syrup, their texture is pure comfort. The old adage about an apple a day stems from the fact that they really do have a little bit of everything, from Vitamin A to zinc.

Throw in a handful of almonds, a sprinkling of sesame and you are A for Away.



It is worth poaching a large batch of apples as they keep wonderfully in the fridge (as the cider infuses, the flavours intensify).

serves 2 – 3

3 large Granny Smith apples, cored and peeled
1 cup cider
1/3 cup honey
1 cup goat’s milk yoghurt
½ cup pumpkin seeds
½ cup almonds
¼ cup pine nuts
¼ cup buckwheat flakes
½ cup blueberries
a spoonful each of chia and sesame seeds

to serve: micro herbs (basil or rocket)

Preheat the oven to 180˚C / 350 F. Scatter the pumpkin seeds, almonds and pine nuts on a large baking tray and roast for 8 – 10 minutes, or until fragrant and golden. Allow to cool before adding the buckwheat flakes, chia and sesame seeds.

Cut the apples into 3 – 4cm chunks. Add to a saucepan along with the honey and cider and bring to the boil. Gently simmer for 6 – 7 minutes, or until the apples begin to soften (they should still be a little firm).
Scoop them out and continue simmering the liquid for a further 25 – 30 minutes, or until reduced to a silky syrup. Remove from the heat, fold in the apples and blueberries and coat well.

To serve add ¼ cup of yoghurt to each bowl, divide the fruit, scatter the toasted nuts and seeds and drizzle with the remaining syrup. Top with a handful of micro herbs.


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