Baked Apples with Cashew Cream

Baked Apples

(Serves 4)

Wonderfully simple and satisfying as a light dessert or mid-morning snack.


4 Large organic apples, (Braeburn, Fuji, Pink Lady or Romans are best)
1 Cup apple juice
¼ Cup currents or raisins
½ Cup maple syrup
1 tsp cinnamon, ground
½ tsp nutmeg, ground
½ Cup chopped walnuts or almonds

1. Preheat oven to 325 degrees.

2. Wash apples thoroughly. Try to use organic apples if possible, as apples are sprayed more than fourteen times during their growing process and will retain some of the pesticides and herbicides used. Peeling does not remove all of these chemicals.

3. Using an apple corer, push down into center of the apple just short of the bottom. Twist the corer around until you have a complete plug. Pull core with the seeds out, leaving ¼” bottom on the apple. If you do not have an apple corer (found in most grocery stores) you may use a grapefruit knife. Peel a circle around the cored hole. Place in baking dish. Add apple juice to the bottom of pan.

4. Combine currents or raisins with maple syrup, cinnamon, nutmeg, and chopped walnuts. Spoon some of this mixture into the core of each apple. Cover with foil and bake for 45 minutes at 325.

5. Serve with Cashew Cream (see next recipe) on the side or a scoop of ice cream.


Cashew Cream

(yields 1½ cups)

This is a very rich and delicious dairy alternative to whipped cream or ice cream. Still high in calories so eaters beware.

1 Cup presoaked raw cashews
1 Cup unsweetened almond milk
½ tsp vanilla extract
1 Tbs agave or honey

1. Presoak cashews overnight or for several hours in water. Drain the cashews and place in blender with remaining ingredients; blend on high until creamy (this takes some time to make sure all pieces blended smooth). It should be smooth and creamy like real cream. Add a little water if necessary. This will store in the refrigerator for up to 5 days.

Bites of Insight: Soaking nuts and seeds in water for several hours makes them easier to process into a creamy product such as almond milk or cashew cream. Always use raw organic (when you can obtain) nuts for your milks and creams. Soaking nuts also makes the nuts easier to digest. However, if you do not have the time you can make this cream without soaking. You can substitute almonds for this recipe (same quantity). I have also added some raw macadamia nuts to this cream to make it more buttery.

Bites of Insight: Try to use organic apples if possible. Commercially grown apples are sprayed more than fourteen times during their growing process and will retain some of the pesticides and herbicides used. Peeling does not remove all of these chemicals.

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