Happy Friday, my friends! Before we all slide gratefully into the weekend, I want to share one last recipe for the week. These luscious baked apples are designed with allergy elimination diet participants in mind, but they are really a gorgeous treat for anyone. So haul out those left-over cranberries (and if you are feeling a little naughty, grab the caramel or homemade whipped cream as well. . .not you a. e. d.’ers) and add these to your weekend breakfast/brunch list. These apples can be prepped and stuffed the night, or several days, before baking. Peeled or not, it doesn’t matter, just be sure to rub the naked bits with lemon juice or brush them with maple or agave to keep them from discoloring. To make your cavity, you may use a corer, melon baller, spoon, or, my favorite, a sharp edged 1/2 tsp. measuring spoon. You are not going all the way through the apple; leave at least a 1/4 to 1/2 in of flesh at the base.
If you are not on an allergy elimination diet, or if you are, and you are not avoiding oats, by all means throw a handful of gluten-free rolled oats into the mix.
Allergy Elimination Diet Baked Apples
make 2 med/lg apples
2 apples (I always prefer pink, but use your favorite, so long as it is firm and good for baking)
(2 Tbs. g.f. oats optional)
2 Tbs. chopped cranberries
2Tbs. pumpkin seeds
2 tsp. flax seeds
1 tsp. chia seeds
1/4 tsp. ground cardamom
1/4 heaping tsp. ground cinnamon
pinch freshly grated nutmeg
1 1/2 tsp. coconut oil
1 tsp. vanilla
1 1/2 tsp. + maple syrup (extra to brush over outside as desired)
Hollow out cavities in apples, being careful to remove very hard core areas. Rub exposed apple flesh with lemon juice. Mix all remaining ingredients and divide evenly between apples. The size of your apples could change the amount of filling needed. If using apples immediately, preheat oven to 375. Place apples in baking pan lined with tin foil. Bake until knife blades slips through apple flesh with a bit of pressure, but still solid (you don’t want stuffed applesauce). Remove from oven and serve immediately. If making ahead wrap apples individually in plastic wrap and refrigerate up to 3 or 4 days.