Baked Apples with Almond Cream
Sometimes we ignore the most simple recipes when striving to impress or make an effort. But often these simple servings are the most appreciated and enjoyed. I actually find that guests like to avoid over eating or feeling really full so I like to be able to offer something small and light that is also good for their health (they don’t necessarily need to know this!).
Autumn is the season for apples so using cinnamon and nutmeg makes a deliciously nostalgic pudding to serve. Apples contain fibre, essential vitamins and minerals and antioxidants. The apple peal is also nutritious hence why I kept them whole in this recipe. These can be served with any cream you prefer but I do think this almond cream works particularly well and is a good option if you wish to avoid dairy.
For the apples
- 8 apples
- 80g walnuts, soaked overnight
- 50g raisins
- 1 ½ tsp cinnamon
- A good grating of nutmeg
- 1 tbsp honey (or vegan alternative)
For the almond cream:
- 80 almonds, soaked overnight
- 150 ml milk of choice, I used coconut milk
- 1 tsp vanilla extract
- 1 tbsp honey (or vegan alternative
Preheat the oven to 180/160 fan. Combine the nuts with the spices. Remove the apple cores and using a small knife cut a wider opening on the top. Stand the apples up in a baking dish that holds them snuggly and push the nut mix into the holes, finishing with a drizzle of honey. Bake in the oven for about 20 minutes or until apples are cooked.
Drain the almonds and blend with about 50 ml of the coconut milk, just enough to get them moving, this will depend on your blender. You may need to scrape down the edges a few times. Blitz them to a breadcrumb texture then add the remaining ingredients and blend until smooth. Chill in the fridge until ready to use.
Serve the apples with a drizzle of almond cream.
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