APPLE GINGER COMPOTE WITH TOASTED WALNUTS
and
GINGERSNAP TORTILLAS

Hamilton Beach® Stay or Go™ Slow Cooker, Hamilton Beach® Big Mouth® Food Processor

Prep Time:  20 Minutes
Cooking Time: 3-5 Hours

6 Granny Smith apples, cored, sliced in Hamilton Beach® Big Mouth® Food Processor
4 cinnamon sticks
1 cup (237mL) raisins
1 cup (237mL) brown sugar substitute blend
2 inch piece of fresh ginger, peeled, minced finely in Hamilton Beach® Big Mouth® food processor
Juice and zest of 1 lemon
½ cup (118mL) water
¼ cup (59mL) chopped walnuts, toasted

Place all compote ingredients, except for toasted walnuts, in Hamilton Beach® Stay or Go™ slow cooker.  Stir to combine.  Cook for 3 hours on HIGH or 5 hours on LOW.  Stir and remove cinnamon sticks before serving.  Sprinkle with toasted walnuts and serve warm with Gingersnap Tortillas, if desired.

Gingersnap Tortillas

Prep Time:  15 Minutes
Cooking Time:  5 Minutes

4 whole wheat tortillas
¼ cup (59mL) of sugar substitute blend
1 1/2 teaspoons ground ginger
½ teaspoon (2½mL) ground cinnamon
1 ½ (7½mL) teaspoons vegetable oil

Preheat oven to 425ºF (218°C).  Line baking sheet with non-stick foil or parchment paper.  Combine sugar substitute blend, ground ginger and ground cinnamon in a small bowl.  Brush both sides of tortillas with vegetable oil.  Sprinkle both sides of tortillas with sugar mixture.  Using pizza cutter, cut tortillas into 6 wedges. Place wedges on cookie sheet and bake for 5 minutes or until browned and crisp.

Serve tortillas with Apple Ginger Compote.

Serves 4