We are loving this classic combination of peanut butter and apples for breakfast and snacks. Topping it with granola gives it great crunch. For the granola recipe, see Good Starts: Maple Mornings. I adapted my usual recipe by omitting the almonds, substituting the sunflower seeds for pumpkin seeds and adding hemp hearts along with the sesame seeds. I also increased the maple syrup to half a cup and reduced the brown sugar to a third of a cup. For a portable version, spread a tortilla with peanut butter, layer on the apples and granola, and roll and go. To prevent the apple slices from browning, soak them in a mixture of 1 C of water + 1 T honey for about 10 minutes. Drain and pat dry to prevent the tortilla from getting soggy.