Apple Strudel Porridge Topper

There’s two things the Austrians do better than anyone else. One is mountains. The other is freely having pudding as a main course for any meal.

We’re not quite at the cake for breakfast stage, but this Apple Strudel sauce is so indulgently delicious that it makes everything luxurious. We put it on porridge, but you could add it to yoghurt, spread on toast or top a cake with it. It’s seriously wonderful – make it in bulk and keep a jar in your fridge, it’ll last a week or so (but you’ll finish it way before that!).

Ingredients

8 Medium Apples (use an eating variety so we don’t need to add much sugar)
100g of Blanched Almonds (chunked or slivered)
80g of Raisins or Sultanas


3 tbsps of Rum (the booze will cook off, don’t worry!)
Juice of half a lemon
2 tsps of Ground Cinnamon
1 tsp of Vanilla Extract

Method

Put the raisins in a small bowl and cover with rum and leave them to soak for 30 mins. Once they’ve plumped up, discard (or drink!) the remaining rum.

Meanwhile, peel and chop the apples into small chunks. 

Add all the ingredients to a saucepan with a splash of water. Pop the lid on and simmer over a low-medium heat. Stir regularly until the apples are thoroughly cooked. Use your spoon to encourage the mixture to break down into a jammy texture but retaining some apple chunks.

Some apples are sweeter than others, so taste it – if you want it sweeter add a little maple or honey to taste. 

Allow to cool and store in the fridge in a sealed container to use as you need it!

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