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1/4 tsp cinnamon
4 to 5 almonds
1/2 cup water
1/4 cup raisin
Peel the apples and chop them into small evenly sized pieces.
Heat the water in a saucepan for two minutes.
Add the remaining ingredients to the pan, cover, and cook on a low heat for about 10 -15 minutes, stirring regularly.
Add more water if the pan becomes dry and the apples risk burning.
Cook until the apples become soft and disintegrate. The colour should be a russet brown with the cinnamon effect.