Apple Cinnamon Topping
Makes 2 cups (500 mL)
Apples are one of the most widely cultivated tree fruits, with over 7,500 varieties grown worldwide. Cooking apples are less sweet than eating apples; therefore, only add the maple syrup if the apples you are using are tart. The classic combination of apples and cinnamon is fabulous in this warm topping. Serve with Whole-Wheat Pancakes, hot cereal recipes (see pages 80 and 81), Lem-Un-Cheescake with Crumb Crust, or Vegan Dasz Ice Cream.
3 apples
3 tablespoons (45 mL) chopped toasted almonds (optional)
1 tablespoon (15 mL) freshly squeezed lemon juice
1 tablespoon (15 mL) maple syrup (optional)
1/4 teaspoon (1 mL) grated lemon peel
Pinch of cinnamon
Quarter the apples, remove and discard the core, and cut into 1/4-inch (5 mm) thick slices. Put the apples, almonds, lemon juice, syrup, lemon peel, and cinnamon in a medium skillet over medium heat. Cover and cook, stirring occasionally, for 5 minutes or until the apples are soft and moist.
Per 1/2 cup (125 mL): calories: 72, protein: 0.3 g, fat: 0.2 g, carbohydrate: 19 g (15 g from sugar), dietary fibre: 3 g, calcium: 11 mg, iron: 0.2 mg, magnesium: 7 mg, phosphorus: 13 mg, potassium: 135 mg, sodium: 2 mg, zinc: 0.3 mg, thiamin: 0 mg, riboflavin: 0 mg, niacin: 0.1 mg, vitamin B 6: 1 mg, folate: 4 mcg, pantothenic acid: 0.1 mg, vitamin B 12: 0 mcg, vitamin A: 3 mcg, vitamin C: 7 mg, vitamin E: 0.2 mg, omega-6 fatty acids: 0 g, omega-3 fatty acids: 0 g
Percentage of calories from protein 2%, fat 2%, carbohydrate 96%
