Maybe it's my affinity for German stuff, but I gotta say I just loooove baked apples. Love 'em. And this just happens to be the perfect time of year for all things apple and baked. Cool!
My friend, Anna, and I made these for a potluck last week and they were a real hit!! And for those of you who can't handle the wheat, these are gluten-free! These are, of course, best when made with fresh, local apples from the Farmers' Market! Cashew-Cardamom Baked Apples (makes 12)
12 medium-sized apples...preferably local!
1 cup cashew butter
2 Tbs maple syrup or agave nectar
1/2 tsp cinnamon powder
1/2 tsp cardamom powder (or use up to 1 tsp if you are a true cardamom lover! haha)
Juice of 1 lemon
1/4 tsp salt
1 pinch white pepper
1/4 cup brown sugar
1/4 cup vegan margarine, such as Earth Balance
Preheat oven to 400 F. Line a baking sheet with foil or parchment paper.
Wash and core the apples and set aside.
In a medium bowl, mix together the cashew butter, cinnamon, cardamom, lemon juice, salt, and pepper. Stir until well combined. Carefully spoon 2-3 Tbs of the mixture into each emptied out apple, until they are full of the cashew butter mix. Set on the cookie sheet.
In a small bowl, combine the margarine and brown sugar. Sprinkle over the top of the stuffed apples, covering each evenly.
Place in the oven and bake for 20 minutes. Rotate pan and cook for 10 more minutes. You want the apples to be soft, but not mushy or burned. The topping should be nicely melted and caramelized. Let cool for 10-20 minutes before serving.