Toasted Cinnamon Nuts and Sugarfree Salted Caramel Apple

Warm breakfasts in the winter is so much more comforting than a freezing green smoothie. While I love my smoothies, I can't face the chill factor when it's frosty outside. If it is still summer where you are, whip up those smoothies but if you are rugged up like me, this is the perfect breakfast for you.

Heat up a fry pan and add two teaspoons of coconut oil. When the oil is warmed, throw in a selection of nuts and seeds of your preference. I used:

• one small handful of almonds
• a few pecans, chopped
• one tablespoons of sunflower seeds
• one tablespoons of pepitas

Sprinkle in spices and additions:

• add in teaspoon of ground cinnamon
• one tablespoon of Natvia
• pinch of nutmeg
• pinch of salt

Stir everything together to coat the nuts with the oil and spices. Turn the heat down on medium and continue to move around to prevent burning. When the nuts look a little toasted, after a few minutes, take out with a large spoon and transfer to the bench covered in baking paper. Spread the nuts and seeds out with the spoon (they'll be super hot so don't touch!) and leave them to set. 

Wipe out the pan and put back onto the heat. Take a small apple and dice into small pieces. Add two teaspoons of coconut oil and throw in the apple. Sprinkle over the apple, one teaspoon of natvia, a tiny pinch of salt. Mix all the ingredients together and turn down to a low heat. Continue to cook until the apple softens. 

Get a bowl of plain yoghurt and pour over the cooked apple. When the nuts have cooled, break up into chunks as the caramel would have now set. Sprinkle this over the top of the apple. Get back into bed with a cosy cup of tea and a book, taking your yummy breakfast with you!