A delicious and healthy dessert/breakfast: hasselback apples filled with oats and cinnamon!
I clearly remember the smell of slow baked apples that my mom used to make when I was younger (and still does today actually), during those gloomy Sundays when we had nothing to do but staying at home watching TV all together. My sister didn’t like them, instead I adoooored them.
They tasted like comfort food, like a Sunday afternoon in front of the TV (yup). I’ve always been “the black sheep of the family”, when talking about food. If I loved something, my family didn’t. See dates, for example. Same with my sister: I eat what she doesn’t. To each his own!
Anyway, I don’t want to digress further…
Hasselback apples: a super quick healthy dessert…or breakfast?
It’s 4 p.m. and I’ve just came back from my daily walk… oh, by the way, one of my NY’s resolutions is to walk daily for about 45 minutes/one hour. I’ll keep you updated on Instagram stories and if you want to do this with me feel free to join (don’t forget to tag me!)
So, I was saying…I’ve just came back from my daily walk and the only thing I kept thinking about while walking was ‘Can’t wait to go home to drink a hot chili choco tea and eat a couple of baked hasselback apples’ . I’m a hopeless case, always thinking about food!
These hasselback apples, inspired by the famous hasselback potatoes, are perfect as an afternoon snack – just not to starve until evening comes – or a dessert (sometimes I eat them at the end of my lunch!). You make them in a few minutes, put into the oven and “forget” about them for a couple of hours. You can actually decide the level of cooking: I love when they’re tender, so I bake them for about 2 hours, but you can bake them less!
If I close my eyes while eating them, I feel like I’m eating my mother’s, those baked apples that taste like “like a Sunday afternoon in front of the TV”. Try them, and let cocoon yourself!
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- 6 Small apples
- 50 gr Coconut butter - (check the Instructions to know how to make it)
- 50 gr Oats
- 10 gr Raw brown sugar
- half a teaspoon Vanilla extract
- a pinch Salt
- Cinnamon, to taste
- 10 gr Flaxseeds
- Preheat the oven at 200° C (400° F).
- Wash and dry your apples with a cloth. (you can also peel them)
- Skewer the apples with a meat stick, and cut slits into them. The stick should help you to stop just before cutting through.
- Place your apples into a casserole dish (mine is 16,5 cm x 21,5 cm ).
- Spread the mixture into the fissures and over the apples. Sprinkle with cinnamon.
- Bake them for 20 minutes, then lower the temperature at 180°C (350° F ) and bake for 30 minutes.
- Take them out and cover the casserole with aluminum foil, then bake for 1 more hour at 150° C (300° F). You can actually bake them less or more based on desired consistency.
- Garnish with raisins.