Apple and honey season is here, and I was so excited to test this new recipe. Early fall is the time for apple picking, and this recipe is a creative way to break out of the apple pie mold.
These versatile baked apples are filled with fiber, protein and heart healthy unsaturated fats. Eat them as an afternoon snack to get over the midday hump or to get your kids to eat fruit. They can be paired with a side of low fat yogurt or cottage cheese for a nutritious breakfast. And, they can be a sweet dessert in place of some of the heavier desserts filled with flour and white sugar. It’s the perfect dessert to try for those celebrating Rosh Hashanah this month. They are just as tasty when chilled, so feel free to double the recipe and store them in the fridge for easy, no hassle access.
There is a fair amount of fat from the almond butter and sunflower seeds, so portion control is key. While the type of fat is the heart healthy unsaturated fat, fat still has calories, so keep your serving to 1 apple half.
My only problem with this snack is that they are addicting – don’t say I didn’t warn you!
Baked Apple Halves With Almond Butter + Honey Drizzle
Serving size: 1 apple half
4 apples, any variety would work
8 tablespoons natural almond butter
2 teaspoons cinnamon
8 teaspoons sunflower seeds
Sea salt (omit if the sunflower seeds and/or almond butter are salted)
Honey for drizzling
1. Preheat oven to 375ºF.
2. Using a paring knife, halve the apples lengthwise into 2 equal halves. Scoop out the core leaving a small groove. Place the halves onto baking dish with the peel face down.
3. Spread 1 tablespoon of almond butter onto each of the halves.
4. Sprinkle 1 teaspoon of sunflower seeds, ¼ teaspoon cinnamon and a pinch of sea salt onto each half above the almond butter.
5. Lightly drizzle honey onto each half.
6. Cover dish and bake for 30 minutes or until soft.