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11.07.12 Wellness

Meatless Monday: Baked Apples Stuffed With Pistachios And Pomegranates

BY Jodi Moreno

Is there anything better then the smell of apples and cinnamon roasting on a fall day? This recipe is so simple, but packs lots of flavor. Pistachios and pomegranates are lovely additions of tastes and texture to accompany the roasted apples. Spices like cinnamon and nutmeg not only boost the flavor, but they also add health benefits. Cinnamon is great for circulation and has anti-inflammatory properties. Nutmeg helps lower blood pressure andincreases circulation. Baked and un-baked apples are high in fiber and healthy antioxidants.

Enjoy this dessert warm with your favorite frozen topping. I love to eat this with dairy free vanilla ice cream.

Baked apples are vegan and gluten-free, as long as the oats that you use are labeled gluten-free.

makes
8 baked apples

ingredients
4 apples (honey crisp are my favorite, or a green variety will work well too)
1/4 cup of apple juice
1/2 cup of pistachios, roughly chopped
1/2 cup of pomegranates
1 cup of rolled oats
1/2 tsp of cinnamon
1/2 tsp of nutmeg
1/4 teaspoon of salt
1 tsp of vanilla extract
2 tablespoons of maple syrup

method
Pre-heat the oven to 375º

Prepare the apples. Cut each apple in half. Then, using a melon baller, scoop out the center core and the seeds so you have a small circular well to place the filling. Place the apples cut side down on a parchment lined baking sheet, and pour the apple juice along the bottom.

Carefully place the apples and the apple juice in the oven for about 10-15 minutes (until most of the juice has evaporated).

While the apples are pre-baking, prepare the topping. In a mixing bowl, combine the pistachios, pomegranates, and rolledoats and toss to combine. Then, add the cinnamon, nutmeg, salt, and toss again. Lastly, add in the vanilla and maple syrup and stir until everything is combined.

Remove the apples from the oven. Using tongs or a fork, flip the apples over so they are cut side up. Then, fill and top each apple with a healthy helping of the filling. Do not be shy. It is okay if it is overflowing onto the pan.

Cook the apples for another 40 minutes until the apples are nice and soft and the topping is slightly browned.

Serve warm with a scoop of vanilla ice cream, frozen yogurt, or non-dairy ice cream.

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Jodi Moreno is a Natural Foods Chef and the creator of the blog What's Cooking Good Looking, which features healthy, whole foods and seasonal recipes. She lives in New York City and works as a freelance food writer, recipe developer and teaches cooking lessons. You can find her on twitter: @jodiwhatscookin or on Facebook.