Apples are one of my favorite naturally sweet snacks.
They are crisp, sweet, tart (especially the green ones) and totally delicious.
When you bake an apple everything about it changes.
It loses its crunch and tartness, but it increases the sweet and savoriness.
It also makes a pretty darn easy to bake dessert!
Choose apples that hold up well in heat; fuji, Granny Smith, Gala, Honeycrisp, and Jonagold.
Otherwise, you’ll end up with collapsed apples that kinda look like they exploded – which are still yummy, although not quite as pretty.
As the apple cooks it will release its juice (plus some of the cinnamon and honey from the stuffing) into the pan, you can use that as the sauce to drizzle on top when your apples are ready.
- Preheat oven to 350°
- Place cored apples into a 9×9 baking dish
- Combine walnuts, cranberries, honey, cinnamon, sea salt and tahini in a mixing bowl
- Stuff the tahini mixture into the apples and overflowing at the top
- Bake the apples uncovered 40-45 minutes
Preheat oven to 350°. Place apples into a 9×12 baking dish. Combine walnuts, raisins, honey, cinnamon, sea salt and tahini. Stuff the nut, raisin and tahini mixture into the apples. Bake apples uncovered 40-45 minutes.
Andrea Beaman is an internationally renowned Holistic Health Coach, Natural Foods Chef, Speaker and Herbalist. Named one of the top 100 Most Influential Health and Fitness Experts, she is also a recipient of the Natural Gourmet Institute’s Award for Excellence in Health-Supportive Education and a Health Leadership award from The Institute for Integrative Nutrition. Since 1999, Andrea has been teaching people how to harness the body’s own preventative and healing powers using food, herbal remedies and alternative medicine.
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