Apples are so damn good that even Gwenyth Paltrow couldn’t resist naming her first-born child after them.
A perfect snack for packing, apples can be taken as-is for something quick while on the go, paired with nut butter for a classic combo, or with just a little more effort,
cooked into something tasty to jazz up your snack game.
The soft, sweet apple paired with a
crunchy, crumbly oat topping makes a perfect combination for a killer sweet treat when that afternoon lull hits. Full of nutrients like quercetin, apples have been shown to slow down carbohydrate digestion, helping to reduce inflammation and regulate blood sugar.
Cinnamon is not only a great flavour partner for apples, but seasoning foods with it is said to also help lessen their impact on blood sugar levels. Pair that with the
GI-lowering effects of coconut oil and you’ve got a winning combination.
Like we said, stuff it!
Stuffed Apples
(makes 4 snack-size servings)
2 apples (choose apples that hold their shape well when cooked, like Braeburn)
½ cup oats
2 Tbsp coconut sugar
Pinch salt
2 Tbsp coconut oil, solid
Method
1. Preheat the oven to 400°F. Cut the apples in half horizontally, scoop out the seeds, and place them cut side up in an 8 x 8” square pan.
2. In a medium bowl whisk together oats, coconut sugar, cinnamon, and salt. Rub the coconut oil into the mixture with your fingers until well combined.
3. Fill scooped-out apples with the filling and bake in the oven for about 15 minutes, or until the apples are soft. Serve warm or cold. Top with Greek yogurt or cottage cheese for some extra protein.
