Baked Apples

Last month, I had the honor of catering my home studio's 8th Anniversary Party. Although I am an omnivore by nature, I always love a good challenge (entirely vegan, gluten-free menu in this case).

I've had a lot of requests for the recipes that I used, so here we go!

Baked apples are absolutely one of my fave Fall staples. I tend to swing pretty Vata this time of year (surprise, Vata season), so eating raw foods doesn't exactly work well for me. Too cold. Too dry. Too light. By cooking my food and adding some healthy fats and spices, food becomes more readily digestible. And delicious.

Here's what you'll need for a small batch:

• 6 apples (any variety you prefer)*
• 2 lemons, cut in half
• 1/4 cup melted coconut oil
• ground ginger
• ground cloves
• ground cinnamon

Pre-heat oven to 375F. Set a large casserole dish aside. Fill a large bowl half-way with water and squeeze in the lemon juice (you can add the rinds to the water as well). Cut the apples in half and use a melon baller to scoop out the seeds.

Add the apples to the lemon water, making sure the cut sides are submerged.

After 2-3 minutes, remove the apples from the water and place cut side up in the casserole dish. Drizzle the melted coconut oil over the tops. Then add a generous sprinkling of the ground spices over the tops.

Bake for 20 minutes. Use a toothpick to check for consistency - you'll want it to just release from the apples (not so soft, but definitely not raw). Allow the apples to cool for 5 minutes.

Enjoy as is, or top with some Cinnamon Spiced Cashew Cream (recipe to follow).

*Note that sweeter apples tend to break down faster while cooking and don't need as much time to bake. I generally use fuji for this recipe.

I also enjoy these at room temperature or even cold. The coconut oil solidifies at cooler temperatures, and makes these easier to eat as finger food.