Apple and Fig Compote


It is so important to start the day with a healthy breakfast. Although it’s tempting to trade the first meal of the day for some extra snooze time, skipping breakfast often results in fatigue, low concentration and increased hunger throughout the day. A great way to learn to love breakfast is to make something that you really enjoy eating.

This recipe from qualified wholefood Chef Cynthia Louise is not only delicious, but also full of energizing ingredients to get you through the day ahead.

Chef Cynthia’s eBooks contain plenty of healthy recipes just like this one, and her website is full of useful tips like how to make nut milks and how to make creamy icing without sugar or dairy.

2 green apples, peeled, cored, cut into 6 wedges
5 dried figs, whole
For the syrup:
2 cups water
1 cinnamon stick
1 vanilla pod
3 slivers fresh ginger, unpeeled
1/4 cup coconut sugar
2 peeled strips lemon zest

1. In a medium size pot, combine all the ingredients for the syrup, bring to a boil, and turn down to a simmer. Add the figs and cook gently for 10 minutes.
2. Add the apple wedges and cover with a lid that is smaller then the saucepan, placing the lid on top of the fruit and continuing to simmer very gently for another 10 minutes.
3. After 10 minutes turn off the heat. Apples should be soft to the touch, but not falling apart. Serve with your breakfast pancakes or bircher muesli.

Makes 4 to 6 servings.






















Find more inspiration and real food recipes from Chef Cynthia at

Written by Sophie Howe