Autumn Apple Coins with Cinnamon Almond Butter
Crisp apple slices topped with whipped cinnamon almond butter, toasted seeds and a whisper of sea salt.
Best for A steady, no-sugar-crash snack built on fiber and heart-friendly fats
This is the snack I reach for when the afternoon drags and a cookie would just leave me hungrier an hour later. Cold, crisp apple against loosened cinnamon almond butter is the whole point: fiber and slow fats doing the work that sugar pretends to. It comes together faster than a kettle boils, and the toasted pumpkin seeds give it enough crunch to feel like a real thing you sat down to eat.
Ingredients
- 2 crisp apples such as Honeycrisp or Fuji , cored and sliced into 1 cm rounds
- 60 g unsweetened natural almond butter , stirred if oil has separated
- 1 g ground cinnamon
- 15 ml unsweetened almond milk or water , to loosen the almond butter
- 20 g raw pumpkin seeds
- 1 g fine sea salt , for finishing
- 5 ml fresh lemon juice , to keep apples from browning (optional – can be omitted)
Instructions
-
1
Toast the pumpkin seeds in a dry skillet over medium heat, shaking often, until they puff and turn golden with a nutty smell. Tip onto a plate to stop the cooking and cool.
-
2
Core the apples and slice into even 1 cm rounds. If you're not serving immediately, brush the cut faces lightly with lemon juice so they stay pale and crisp.
-
3
Whip the almond butter with the cinnamon and almond milk in a small bowl, stirring hard until it's glossy and spoonable rather than stiff. Add a few more drops of liquid if it drags.
-
4
Spread or dollop the cinnamon almond butter onto each apple coin, shower with toasted pumpkin seeds and finish with a pinch of flaky sea salt. Eat right away while the apple is cold and crisp.