Oh my gosh have things been crazy around here! Crazy I tell you. When things get hectic I find myself eating the same things day-in, day-out. (and usually not very healthy things, I might add). I may have eaten peanut butter on toast everyday (sometimes twice in the same day) for over a week.
When the crazies left and I found myself with some time on my hands, I decided it was time to get back into the kitchen and make something that made me feel good. So I reach for the quinoa.
These baked apples were the perfect thing. Not only did they taste amazing, the sweet smells coming from the kitchen were enough to set everything right in the world again. Sweet but healthy, and something I could eat for breakfast or as a snack. You might even convince your kids that this is dessert and serve with some sweetened yogurt or ice cream :). The candied ginger added the perfect bit of spice here.
While the quinoa cooks, core the apples. A melon-baller work nicely.
Then stuff with the cooked quinoa and oats mixture. You don’t have to be neat about it.
Once baked, the apples will be all wrinkly and soft. You should be able to pierce the skin with a fork
Almond Fresh, was nice enough to send me some coupons to try their almond milk, so I used that in this recipe. I normally rotate between soy, coconut and almond milk in our house. We use non-dairy milk for just about everything – cereal, cooking, baking, smoothies. We really liked the Almond Fresh brand. The vanilla is a bit too sweet for us, but the original is perfect for just about anything.
For the apples. I used regular old McIntosh apples because that is what I had. I say use what you have. If you like a certain type of apple for eating, you will like that apple cooked. But if you are particular about it, any good pie apple will work.
- 1/2 cup uncooked quinoa
- 1 cup Almond Fresh Almond Milk, Original
- 3 tablespoons maple sugar (or brown sugar)
- 1/2 teaspoon vanilla
- pinch of salt
- 1 cinnamon stick
- 1/4 cup large flake oatmeal
- 1 tablespoon candied ginger
- 1/4 cup chopped pecans
- 5 apples, your choice
- 1 teaspoon cinnamon
- In a medium saucepan, add quinoa, almond milk, 2 tablespoons maple sugar (or brown sugar), vanilla, salt and cinnamon stick. Bring to a boil. Reduce heat, cover and simmer for 15 minutes. Its okay if at this point the quinoa has not completely absorbed the liquid.
- Remove from heat and remove cinnamon stick, stir in oats, ginger and pecans. Set aside.
- Meanwhile, preheat oven to 350 and core apples. Place apples in a shallow baking dish.
- In a small dish combine remaining tablespoon of sugar with teaspoon of cinnamon. Sprinkle cinnamon sugar mixture inside the core of each apple.
- Fill each apple with as much of the quinoa mixture as possible. Pile the remaining quinoa around the apples in the baking dish.
- Bake at 350 until apples are very tender. The skin should be puckered and wrinkly (so totally a word). Apples will easily pierce with a fork when done. This will take 30-40 minutes depending on the size and type of apples.
- Remove from the oven and serve each apple with a drizzle of almond milk on top.