Food Explorer RD

Tag: apple

  • SUGAR-FREE STUFFED BAKED APPLES

    Prep Time: 20 min   Cook Time: 1 hr   Total Time: 1 hr, 20min

    Ingredients

    8 medium to large apples
    1 cup (81 g) rolled oats
    1 cup (117 g) chopped walnuts
    ½ cup (76 g) dried unsweetened cranberries or raisins
    2 tsp (5 g) ground cinnamon
    1 tsp pure vanilla extract
    1/8 tsp finely ground sea salt
    2 tbsp (29 g) chilled butter, cut into small pieces
    1 cup (240 ml) + 3 tbsp (45 ml) water, divided

    TOPPING
    vanilla ice-cream

    Instructions

    Preheat oven to 350°F (176°C) degrees
    Wash and carefully core the apples with a paring knife. Scrape the bottom of the core out with a spoon, making sure that you don’t put a hole in the bottom of the apple.

    FOR THE FILLING
    In a large mixing bowl combine the oats, walnuts, cranberries or raisings, cinnamon, vanilla, salt, butter, and 3 tbsp (45 ml) of water. Use your hands to mix it together, pressing the butter into the oats until it becomes sticky.
    Put the apples in a deep baking dish and pour one cup of water in the pan. Liberally spoon the filling into the apples to the top and cover the pan with foil.
    Bake for approximately one hour, or until fork tender. Serve warm and top with vanilla ice-cream if desired.

    Source: https://www.veganosity.com/sugar-free-stuffed-baked-apples/
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  • SPICED HOT FRUIT BAKE

    INGREDIENTS
    2 cup sliced apples
    2 cups green pear slices
    1 1/2 cup fresh cranberries
    1 cup pineapple chunks (save the juice)
    lemon juice
    1/3 cup coconut sugar
    1 tbsp agave or honey
    1 tsp cinnamon
    1/4 tsp nutmeg
    1/2 stick melted butter or 4 tbsp melted earth balance vegan butter
    2 tbsp melted coconut oil (this is optional but does give it more flavor and coating. Add 1 tbsp butter instead if you don’t have coconut oil).
    1/3 cup chopped walnuts

    INSTRUCTIONS
    Preheat oven to 300F.
    In a large bowl, toss your fruit and add in 1-2 tsp lemon juice. Set aside.
    In another glass bowl, combine your melted butter, sugar, spices, and coconut oil.
    Add in honey and a little bit of your leftover pineapple juice as well.
    Add this sugar/butter mixture to your fruit and coat evenly.
    Pour fruit evenly in a 9×12 baking dish.
    Pour the leftover sugar/butter/oil mixture on top.
    baking for 1 hr.
    Add your nuts last.
    Mix fruit again and serve.
    You can also add your nuts in the last 30 minutes of the baking time if you prefer them hot and baked as well.
    RECIPE NOTES
    The coconut oil in this recipe will harden a little if you put this in the fridge for later, so be sure to reheat until it’s all melted again before serving.

    Source: https://www.cottercrunch.com/gluten-free-spiced-hot-fruit-bake/
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  • Curried Sweet Potato and Apple Pilaf

    Ingredients:
    1 Tbsp. canola oil
    1 small onion, coarsely chopped (about 1/2 cup)
    1 cup quick-cooking brown rice
    1 Tbsp. curry powder
    1 medium orange-flesh sweet potato, peeled and coarsely chopped (about 1 1/2 cups)
    1 cup coarsely chopped fresh kale, loosely packed
    2 cups fat-free, reduced sodium chicken broth
    3 small tart apples (such as Granny Smith), cored and coarsely chopped (about 2 1/2 cups)
    1/4 cup currants or raisins
    Salt and freshly ground black pepper
    Makes 10 servings.

    Per Serving: 99 calories, 2 g fat (<1 g. saturated fat), 129 g carbohydrate, 2 g protein, 2 g dietary fiber, 96 mg sodium.

    Prep Time: 10 minutes

    Cook time: 35 minutes

    Directions:
    In a large skillet, heat the canola oil over medium-high heat. Add the onion and sauté for about 5 minutes, until golden. Add the rice and curry powder and sauté for 3 minutes. Stir in the sweet potato and kale and sauté for 2 minutes.
    Add the broth and bring the mixture to a boil, stirring occasionally. Reduce the heat to low, cover and simmer for about 15 minutes, until the rice and sweet potato are nearly tender and the liquid is almost all absorbed. If the mixture becomes too dry, additional broth can be added.
    Stir in the apples and currants, Simmer about 5 minutes stirring frequently, until the apples are tender and all of the liquid is absorbed. Season to taste with salt and pepper and serve.

    Source: http://www.aicr.org/health-e-recipes/2017/curried-sweet-potato-apple-pilaf.html
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