There is nothing better than the wafting scent of apples and cinnamon filling the air in my kitchen. As soon as the weather begins to turn cooler, all kind of delicious apples show up at our local farm markets. This past weekend, I came home with a big bag full of gorgeous apples and I wanted to make something quick and easy. I made several of these breakfast wraps before deciding it was good enough to share with you. I hope you enjoy!
- 1 coconut wrap (I used NUCO Coconut Wraps but you could really use any kind that you like)
- 1 apple cored and sliced, skin on
- 1 sprinkle cinnamon
- 1 sprinkle cardamon
- 1 sprinkle cloves
- 1 tsp avocado oil (or other neutral-tasting oil)
- 1/4 cup (gluten-free) granola
- 1/8 cup raisins optional
- 1 small handful pomegranate arils
- 2 tbsp yogurt to drizzle (I used Forager Project plain cashew yogurt)
- Heat 1 tsp oil in a saute pan for a minute until hot, and then add the apples.
- Sprinkle with spices and gently turn the apples so as not to break them.
- Keep apples moving for a few minutes on low heat so they don’t stick or burn. They will start to look golden.
- After a few minutes, add raisins (if using) and granola and continue to gently turn over all ingredients in the pan for another 2-3 minutes.
- When the granola start to get sticky and the apples look cooked, remove and place onto the coconut wrap.
- Sprinkle with pomegranate arils and drizzle with yogurt.