Baked Apples

September 27, 2008

 I'm somewhat ashamed to admit I haven't taken the kids apple picking yet. In my defense the month has been full with family visiting, figuring out a fall routine that helps everyone meet their goals and celebrating all things Maine at Common Ground.

I'm also not motivated to pick when a bushel bag of already picked utility grade apples (slightly less than perfect) from the farm is $14. Now that is one seriously sweet deal! We bought our first bag this week and this morning we started our fall & winter seasonal Saturday breakfast of baked apples and cashew cream sauce. Yum.

Baked Apples

Ingredients:

• 12 - 14 medium/large baking apples, cored, peeled & slice
• 1 cup blueberries
• 1-2 tbsp flax seeds

Directions:

1. Pre-heat oven to 350F.
2. Combine all ingredients in large casserole dish.
3. Bake for 45 min - 1 hour. Less time for firmer apples, more time for mushy apples.
4. Serve with sauce. Sprinkle with cinnamon and cocoa powder (optional).

Cashew Cream Sauce

Ingredients:

• 1 cup raw cashews
• 1 cup dates or raisins (we prefer raisins)
• 1 1/2 cups unsweetened soymilk
• 2 tsp vanilla extract

Directions:

Blend all sauce ingredients in heavy duty blender like Vita-Mix till smooth. If you have a regular blender, cover and pre-soak the cashews in water overnight or 4-6 hours. Drain water and use as recipe calls for, with maybe a little less soymilk. Enjoy and embrace fall!

Serves 5-6

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