These baked apples are a favorite in my house. My older son is always asking me to make them. The best part is how versatile they are. They can be a great dessert, a snack, they can be packed into a lunchbox or even eaten for breakfast. The best part is that they are so good for you that you can eat them all of the time and not have to feel guilty.
Cinnamon Baked Apples with Cashew Cream
Apples-4 medium (honey crisp is my favorite)
Whole Rolled Oats- 1 cup gluten-free
Maple Syrup- 1 tablespoon
Water- 2 tablespoons
Raisens- 1/8 cup
Cinnamon- 1 teaspoon
Nutmeg- 1/2 teaspoon
Lemon- squeeze of whole
Ginger- 1/2 teaspoon- fresh grated or ground
Himalaya Salt- 1 pinch
Cashew Cream- 4 tablespoons
Raw Honey- drizzle
Preheat oven to 375
Wash and core apples
In a bowl combine all ingredients except the cashew cream and the honey.
Stuff the apples with the mixture
Pour @1/2 cup of water into the bottom of the baking dish and add the apples.
Cover with tin foil
Bake for @20 minutes or until the apples are soft
Put oven onto Hi Broil, remove tinfoil and broil the apples for @ 3 minutes or until the oats look brown and toasted.
Take the apple out and place in individual bowls.
Drizzle each one with a little bit of the liquid from the bottom of the pan.
Drizzle each one with one tablespoon of cashew cream.
For an added bit of decadence, drizzle with a little bit of raw honey.
By Tapp Francke Ingolia