Oooh it feels so good to be back home and to sit down and write again. I just returned from an intense and wonderful couple months abroad and even though traveling with food allergies and sensitivities can be daunting at best and russian roulette at worst, I think I'm finally getting the hang of it and I managed to get through it all miraculously unscathed. But I'll save my salacious travel survival stories for another time, because they definitely deserve a whole post (or several) on their own!
Today the sky was grey and heavy with the promise of snow and if it hadn't been for the repeated encouragements of my furry, tail-wagging walking friend there's no way I would have left my cosy, warm nest. But I nudged myself out the door and we braved the freezing cold for over an hour, which meant an extra biscuit for Siddhi, but what was my well-deserved treat going to be? By the time I got home I was chilled to the bone and not in the mood for elaborate, fancy baking or grocery shopping. As I was bracing myself to face the harsh reality of an empty fridge (I hadn't had time for much shopping since my return) I threw the cupboards open, glanced around the kitchen and lo and behold, discovered this beautiful, simple…. apple.
Already as a little girl I used to be crazy about baked apples and today this sweet and spicy, warming and cheerful winter treat sure made a huge comeback in my book. The melt-in-your-mouth texture and tartness of the apple found its perfect companion in a christmassy filling of stem ginger, clementine zest, dates, raisins and pecans. And if that wasn't enough, all of the sudden the idea of silky, warm, golden almond milk with turmeric, cardamom and star anise popped into my head and created this rare moment of culinary bliss. Hours later I'm still purring from pure contentment. So if you feel like purring along with me, I wholeheartedly recommend that you give this one a try:
1 apple / 1 serving
- 1 baking apple
- 1/4 inch stem or candied ginger (or grate a little fresh ginger), finely chopped
- Zest of 1/2 clementine or 1/3 orange
- 1 medjoul date, pitted and chopped
- a few pecans
- a few raisins
- 1 Tsp. tahini
- Coconut blossom nectar, raw honey, brown rice or maple syrup
- 1/2 Tsp. coconut oil
- 2 Tbsp. boiling water
Golden Almond Milk Latte
- 2 cups of unsweetened, preferably organic almond milk (or any other plant-based milk of your choice. I find oat milk tastes wonderful too!)
- 1 star anise
- A pinch of cardamom
- 1 tbsp. turmeric/curcuma, either powdered or fresh
- Stevia to taste
- a small pinch of unrefined sea salt
1. Preheat your oven to 350°F (180°C). Rinse and dry the apples. Use a sharp knife to cut off the top (which will be the lid - remember to remove the stem) and cut out the core, leaving the bottom of the apples intact. If you're using a paring knife, first cut out the stem area and then use a small metal spoon to scoop out the seeds. Then cut the holes so that they are an inch or so wide.
2. Mix the tahini, clementine zest, chopped ginger and dates, raisins and pecans in a small bowl. Put your apples in a baking dish, fill them with the stuffing mixture and place their lids back on top. Place a dot of coconut oil on the lids and add the boiling water to the bottom of the baking dish. Bake the apples in the oven for about 30 to 45 minutes until cooked through and tender.
3. While the apples are in the oven, gently warm all the ingredients for your Golden Almond Milk Latte in a saucepan until they're heated through (but never boiling) and pour into your favourite mug.
When the apples are ready and filling your home with their heavenly fragrance, remove them from the oven and baste them in the cooking juice. Drizzle with a little coconut blossom nectar and enjoy this light yet scrumptious treat hot from the oven.
Lots of love & stay warm,
P.s.: for those of you with fructose intolerance or sensitivities to apples - I'm one of you! - I have good news: baking or stewing apples and other fruit makes them digest so much better, so depending on the severity of your sensitivity, you might very well be able to enjoy these lovely treats. Just start with a smaller apple and use brown rice syrup instead of coconut nectar to drizzle on top. :)
Copyright © 2014 Eva Kristina Kupper. All Rights Reserved.