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Baked apple with vanilla cashew cream
From the book ‘The Balance Plan’ by Angelique Panagos
2 large apples of choice
1 1/2 teaspoons raw honey
a drizzle of lemon juice
1/2 teaspoon coconut oil, melted
1/4 teaspoon ground cinnamon
4 tablespoons chopped walnuts, to serve
vanilla cashew cream
140 (5oz) cashews, soaked in water for 3-4 hours, then drained
1 date (optional)
3 1/2 tablespoons coconut milk (or water)
juice of 1/4 lemon
seeds from vanilla pod, or 1 tablespoon sugar free vanilla extract
a pinch of sea salt
I have adapted the recipe to be more in line with the low vitamin A diet
preheat the oven to 180C/350F/gas mark 4. Line a baking tray with greaseproof paper
using a sharp knife, carefully slice the top off each apple. Place them on the prepared tray and drizzle over the honey, lemon juice and coconut oil, then sprinkle with the cinnamon. Bake for 20-30 minutes, or until softened and the juices are oozing.
Meanwhile, make the cashew cream by putting all the ingredients into a blender and blitzing until smooth, scraping down the sides of the blender as you go. Add a splash more water or coconut milk, if needed, until you reach the desired consistency.
Once ready to serve, spoon the cashew cream over the apples and sprinkle with the chopped walnuts.
(you could exclude the cinnamon, walnuts, coconut milk, vanilla and dates to make it less vitamin A heavy)
From the same book
Almond and cashew protein balls
50g (1 3/4 oz raw almonds)
100 (3 1/2 oz) raw cashews
3 tablespoons coconut oil, melted
30g (1oz) almond flour
30g (1oz) unsweetened dessicated coconut, plus extra for rolling (optional)
3/4 teaspoon ground cinnamon
1 teaspoon pure vanilla extract or vanilla powder
90g (3 1/2oz) dried unsweetened apricots, chopped (I substituted raisins)
place the almonds and cashews in a large bowl. Cover them with hot water and leave to soak for 30 minutes, then drain and pat dry
put the soaked nuts into a blender or processor and process to a thick paste, scraping down the sides of the blender as you go
add the melted coconut oil to the blender and process until the mixture has a nut butter like texture
add the remaining ingredients, apart from the apricots, and process gently to combine. Then add the apricots and process just enough to mix them in
take 1 tablespoon of mixture for each ball, rolling it in your hands to make 12-15 bslks I find wetting my hands makes the balks easier to roll
You can roll the balls in extra dessicated coconut, if you like
store in an airtight container in the fridge for up to 1 week, or in the freezer for up to 3 months
First 3 ingredients of the first one look good.