This spread is made without added sugar, and can be used instead of jam on
toast. Kids love it.

2 large dessert apples, peeled and chopped
4oz (110g) chopped dates
1/2 teaspoon cinnamon

Place the apples & cinnamon in a pan with the dates, add 6 fl oz (175ml)
water.

Cover and cook for 10-15 minutes or until the apples are soft.

For a stiffer mixture take the lid off for the last 5 minutes of cooking to
reduce some of the liquid.

Mash with a fork or potato masher, cool and store in a glass container and
refrigerate.

Recipe by Francine Russell, Working with Food As a Tool for Positive Change 0117 914 0749. See Francine on her cake stall at the Slow Food Market.