Cinnamon & Apple everything!

Nothings says autumn more than this combination. Bread, crepes, diffuser blends, oatmeal cups – we have all the details on how to achieve this sweet and spicy goodness.

1. Cinnamon bread

Julie’s apple cinnamon bread is our favourite, because her recipe is not just a simple step-by-step recipe, rather than something you can make your own. If you have intolerance or allergies to any of the ingredients, she offers swaps and options to tailor it to your likes and needs. She also has ALL sorts of bread recipes – cranberry, sweet orange, carrot – so save her site to your favourites and keep coming back to it, because her blog is pure gold for anyone that likes baking as much as we do!

2. Cinnamon apple crepes

The secret to these crepes lies in the filling, really. Just go ahead and prepare your usual crepes or pancakes of choice. Prepare the filling: peel your apples and add coconut or brown sugar, plant-based milk, a squeeze of lemon juice and mix to get a slightly runny, saucy consistency. Mix in some cornstarch (half a teaspoon maximum, you don’t want to go too starchy) to keep your filling together, then finish off with cinnamon to taste and a pinch of salt. A pinch of salt makes all the sweet things just a little bit better.

Serve with caramel sauce:
3 tbsp coconut sugar or brown sugar
2 tbsp water
2 tbsp smooth peanut butter or sunflower seed butter

Add peanut butter to a small bowl.
Heat water and sugar in a pan and bring to a boil.
Pour the sugar mixture over the nut butter and mix with a whisk.
Sprinkle this over your crepes and get ready to devour it under a minute!

3. Apple pie diffuser blend

We tend to use essential oil diffuser a bit more during colder months and when cold & flu season is lingering. Aromatherapy provides beautiful support for our immune systems, as well as our emotional health and well-being as the days get darker and the nights get colder.
Our favourites:
Apple pie – 3 drops cinnamon, 2 drops lemon, 2 drops cedar wood
Happy harvest – 2 drops cedar wood, 2 drops frankincense, 3 drops sweet orange
Fallen leaves – 2 drops ginger, 3 drops sweet orange, 1 drop patchouli
Orange spice – 4 drops sweet orange, 1 drop cinnamon, 2 drops cardamom

Perfect for any day of the autumn months, these fall essential oil blends are created with a set of the best essential oils for fall.
If you are new to diffusers and essential oils, start with less and feel free to go half or thirds on the above amounts. Though some diffusers have instructions to dilute up to 12 drops of oil, that much isn’t required unless you have a water tank of 300+ ml. Most common essential oil diffusers have a reservoir of around 150-200 ml, which requires 6-7 drops of essential oils only.

4. Apple cinnamon oatmeal cups

Using a few simple ingredients and one bowl, throw these healthy apple cinnamon baked oatmeal cups in the oven. They’re ready in about 30 minutes.

350ml milk
2 large eggs
120 ml maple syrup
120g unsweetened apple sauce
240g whole oats
1 tsp baking powder
1 and a half tsp ground cinnamon
1/4 tsp ground nutmeg
1/2 tsp pure vanilla extract
1/4 tsp salt
1 heaping cup peeled chopped apple
optional: 50g chopped walnuts or pecans

Preheat the oven to 180 degrees celsius and spray a muffin pan with non-stick spray – be generous with this, the cups will badly stick to the sides otherwise. Whisk all of the ingredients together, except for the apples (and nuts if you use any), in a large bowl. Using a spoon or rubber spatula, fold in the apples and nuts (if using). Batter will be a little liquid-y. Spoon batter evenly into muffin cups, making sure both the oats/apples and liquid are in each. Fill all the way to the top. If desired, sprinkle the tops with coarse sugar.
Bake for 25-30 minutes or until the edges are lightly browned and top appears set. If the tops appear to brown very quickly, tent a piece of aluminum foil on top. Cool for 5 minutes before serving. Cover leftover oatmeal cups tightly and refrigerate for up to 1 week.

Leave a Reply

Your email address will not be published. Required fields are marked *