Quinoa Baked Apples w/ Raspberries, Coconut and Dates
Heat Oven To 350°
6 Medjool Dates 1 Cup Raspberries 1/2 Cup Coconut, unsweetened
1/2 Cup Quinoa, cooked
1 Cup Apple juice
4 High Moister Baking Apples: McIntosh, Gala, Pippin, or Braeburn
Remove pits from dates.
Place dates, coconut and raspberrerries into a food processor.
Run machine, pulsing on and off, until all ingredients are just blended.
Remove mixture from processor and place into a bowl.
Add the cooked quinoa to the bowl.
Using a spatula or spoon, fold quinoa-raspberry-coconut-date mixture together.
Remove the core from all 4 apples.
it is best to use a small scoop to remove the core from the apple.
If you don't have a small scoop you can use a small knife or apple corer.
Divide the quinoa mixture between the four apples.
Fill the apples with the mixture and place them into a 2 quart baking dish.
Add the apple juice to the dish and bake apples for 30-40 minutes.
Remove from oven and serve with some of the apple juice over the top.
Can eat warm or place in fridge and eat cold.
New Taste Thinking:
These baked apples are great served cold for breakfast or a snack. You can also eat them for dessert or as a side dish with a protein like Roasted Turkey or Pork Tenderloin.
If you think about it, traditional baked apples made with brown sugar and butter, are best enjoyed for dessert. This is because of the high level of sugar in the recipe. By changing the recipe you open up so many more opportunities to add this simple treat to your day to day diet.