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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.

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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.

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Recipe

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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