BAKED APPLES WITH PUMPKIN SEEDS
4 large organic apples like granny smith,
Rome beauty or jonagolds
3 Tbsp pumpkin seeds, toasted
3 Tbsp fruit juice sweetened cranberries
3 Tbsp raw cacao nibs
Pinch of sea salt
1 Tbsp olive oil, plus additional for
2 Tbsp agave nectar, maple syrup or
1 tsp ground cinnamon
1 pinch cayenne pepper (optional)
¾ cup water
Preheat oven to 375°F.
Wash apples, leave skins on, and hollow out the cores: use a paring knife to cut
out the stem area and then the core to about ½ inch from the bottom. Use a spoon
to dig out the seeds. Make the holes about 3/4-inch to an inch wide. Place the
apples in an 8-by-8-inch square-baking pan.
Combine the filling ingredients in a small bowl. Stuff each apple with this mixture
until it is heaping full and then drizzle a small amount of olive oil over the top.
Add ¾ cup water to the baking pan. Bake 30-40 minutes, until tender enough to
easily pierce with a fork. (This is a really great time to lick the bowl, as this sweet,
spicy and crunchy filling is delicious on its own or as a topping for your favorite
dairy or vegan ice cream.)
Carefully remove from the oven so as not to topple the apples, and baste them
several times with the pan juices. Cut the apples in half or serve whole while still
warm with your favorite garnish.