Add the ghee or coconut oil. Cooking with coconut oil or ghee adds a delicious additional note to the flavour and provides longer lasting energy as the fat slows down the absorption of the sugars, lowering the GI.
Toss in the apples and cook until they begin to soften and brown, which takes 7–10 minutes.
Add the maple syrup, apple juice or water, lemon zest and cinnamon.
Simmer until the liquid is caramelising – dark and slightly toffee-like – then toss in the toasted walnuts.
Serve hot or cool with or without a good dollop of cream or coconut yoghurt.
Holly weaves together the colours, tastes and textures of carefully chosen ingredients to create food that nourishes the body and soul. For thirteen years Holly delighted the dedicated customers of the respected Sydney Iku Wholefood restaurants with her inspiring blend of traditional Asian and European flavours. She is author of the best-selling book on wholefood cooking Nourish and lives at Whale Beach on Sydney’s northern beaches. Through her business Food by Holly Davis she caters, contributes regularly to magazines and conducts cooking classes all over Australia which are a celebration of her knowledge of and passion for delicious food. We’re excited she’s joined the Liveability team and we always look forward with anticipations to her recipes every month.