Cinnamon Apple Roll - so seasonal!

I'm loving this little recipe creation because it uses Coxs apples, grown locally and in season right now!! No air miles, no preserving them just lovely juicy fresh fruit. 

I love the combination of Apple and cinnamon, it reminds me of my childhood and bonfire night, so I guess it's comforting. Cinnamon is a great blood sugar regulator and apples contain flavonoids, high levels of soluble fibre, and are great for helping to detox the liver, so they're superb together. 

For more info on the benefits of apples go to www.besthealthmag.ca

This recipe is quick to make and can be eaten anytime; breakfast, mid morning or afternoon snack or jazzed up for a dessert with some whipped coconut cream,  or organic double cream. 

Ingredients 

For the filling: 

3 small Coxs apples

I teaspoon of cinnamon (or more depending on your taste)

A little filtered water

For the pancake rolls:

4 heaped tablespoons of unrefined flour. I used gluten free oat flour for mine, oats whizzed in the Vitamix until they're fine flour

1 organic egg

A large splash of almond milk, unsweetened 

Coconut sugar and cinnamon mix to sprinkle on the top

Organic RAW butter to spread on the pancake before rolling

Method

Chop up and core the apples 

Stew the apples with the water and cinnamon until very soft- be careful not to burn! 

Using butter or coconut oil, pour some of the batter into a frying pan and cook on both sides until slightly crisp

Place on a plate, spread with butter , put some of the apple mix on top, and spread to cover the whole pancake

Roll it up and sprinkle with the cinnamon/coconut sugar mix

Enjoy, guilt free, whilst it's hot! 

Rx