Cinnamon and apples are two of my favorite fall flavors. There are a lot of savory things that come with the cooler temperatures – pumpkin and squash, stuffing recipes, etc, which are great for the holidays. But I think fall also lends it self to amazing desserts, and why shouldn’t we give in to our sweet tooth every now and again? Together apple and cinnamon create delicious sweet treats that are still healthy. Using cashew cream also erases some of the guilt you’d get from pairing with regular ice cream. This recipe is a great fall dessert – and it’s vegan. It is definitely enough by itself but you could also pair it with a nice apple pie if you are feeling indulgent.
Soak the cashews for at least 4 hours.
Rinse the cashews until the water runs clear.
Put cashews, water and salt in blender.
Blend until smooth. It will have the consistency of heavy cream.
Cinnamon Baked Apples with Cashew Cream
- apples – 4 medium (honey crisp is my favorite)
- oats – 1 cup gluten-free
- maple syrup – 1 tablespoon
- water – 2 tablespoons
- raisins – 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.
Originally posted on my website, Tapp’s Tips.com