Linda Curtis of @holisticallyhappyyou makes this using apples from our farmers' market. This goes well with chia pudding, porridge or granola, then topped with a spoonful of yoghurt of your choice and chopped brazil nuts.
For the spice mix, combine all the ingredients and store in an airtight jar.
For the apples, heat the oil, spice and vanilla over medium heat. Let everything caramelise before adding the apple slices with a splash of water. Simmer for a few minutes with a lid on, until the apples have softened.
Make the caramel sauce by adding all the ingredients to a blender and whizzing. Add a splash of water if you want it more runny.
For the pumpkin spice:
2 tbsp ground cinnamon
2 tsp ground ginger
1 tsp ground cloves
1 tsp ground allspice
1 tsp ground nutmeg
For the apples:
½ tsp coconut oil
1 tsp pumpkin spice
½ tsp of vanilla
3 apples, sliced into half moons (I used 1 bramley and 2 monarchs, but any combination of cooking and eating apples will do)
For the tahini caramel sauce:
3 tbs tahini
½ tsp vanilla
½ tsp brown shuga (or sweetener of choice)
½ tsp pumpkin spice