When I saw that the theme for this months Månadens Gröna was going to be Christmas Spices my immediate thought laid with the Apple Compote with Ginger that I have been making for almost every breakfast the past month.
But then on my way back from work the other day, sipping on a hazelnut hot chocolate, my mind started to wander in that diretion... After a detour to the supermarket the gingerbread nutella spread was created a few hours later. So, inspired by December's host Nellie, here are a few more items to add to your brunch table:
Gingerbread nutella is really ridiculously simple - you take whatever vegan nutella recipe on hand (likethe minimalist baker one) and then sprinkle in a mix of gingerbread spices (basically stick to a ratio of the double amount cinnamon + ginger than cloves and cardamom) until you have reached a plesant taste.
The compote is a great way to put apples that may have been left forsaken in the fruit bowl a few days too many - plus it is another thing easy to make. Top it on your cardamon infused morning oats for a warming breakkie or perhaps as dessert with a scoop, or three, of icecream. *Wiping drool of the keyboard*
VEGAN GINGERBREAD NUTELLA
→ 1 batch home made nutella
→ gingerbread ground spice mix
(1 tbsp cinnamon, 1 tbsp ginger, ½ tbsp cloves, ½ tbsp cardamom)
Simply sprinkle the spice mix into your foodprocessor once the batch of nutella is nearly done; add a little at a time until you are satisfied with the ratio of hazelnut spread/gingerbread flavour.
APPLE AND GINGER COMPOTE
→ 1-2 apples, diced into cubes
→ 2,5 cm fresh ginger
→ a splash of water
→ maple syrup, to taste
→ cinnamon, to taste
Place your ingredients in a saucepan; bring to a boil and let simmer until apples are softened. Mash up lightly with a fork.