This definitely brightened up a dull Monday and was really filling too. It’s based on an original recipe from Dishing up the Dirt (who do some fantastic stuff – worth checking them out on Facebook). I love hot apples in winter – I like using normal dessert apples rather than cooking apples for this dish, as I find the dessert ones hold their shape rather than going to mush (although I do like mush too!).
You can make the cashew cream in advance and then just fry up the apples in the morning.
Maple Apples with Cashew cream
Cashew Cream (enough for 2-3 portions)
- Soak 100g cashews in water for at least 30mins ( I soaked mine overnight)
- 50ml almond milk
- 1 teaspoon lemon juice
- 2 teaspoons maple syrup
- 1/4 teaspoon vanilla extract
Drain the cashews and blend with the other ingredients to form a thick cream. Keep in the fridge. This makes enough for 2 – 3 portions.
Maple Apple (serves one)
- 1 dessert apple – keep the skin on and cut into chunks
- 1 teaspoon walnut oil (or coconut oil)
- 1 teaspoon maple syrup
- 20g walnuts – broken up
- 1 teaspoon pumpkin seeds
- sprinkle of cinnamon
- Small grating of nutmeg
Heat the oil in a frying pan and add the apple. Cook for 5 minutes – the apple will be tender.
Add the walnuts, pumpkin seeds, maple syrup, cinnamon and nutmeg – toss well and cook for a further 2 minutes. Keep tossing the pan to get everything nicely coated.
Serve warm with the cashew cream