Baked Cinnamon Raisin Apples.
I can’t believe it is thanksgiving week! This past month has been pretty crazy for me. Which is why I haven’t been blogging much lately.
I had some fun projects going on – such as creating food videos for you guys! The amount of times I recipe tested this month has been a little nuts. But it’s gonna be so worth it because I have some really yummy recipes coming for ya!
Only downside – these food videos will be ready to be shared after New Years. I know, that feels like in foreverrrr. I can’t wait to see how they come out after editing. But I’m waiting just like the rest of you.
In the meantime I whipped up the perfect thanksgiving dessert to share with you. These baked apples are so super simple to make and have zero added sugar. Because who needs it when you have all the natural sweetness you need form raisins and apples!
I used Fuji and Pink Lady apples which hold up their texture so well during baking. I also left the skin on for extra fiber! The walnuts and coconut whip provides that dose of fat that will help slow the absorption of the sugar from the apples and raisins – this will help you keep your blood sugar stable and gives you a boost of satisfaction.
I hope you enjoy them this thanksgiving. Get the recipe below!
Baked Cinnamon Raisin Apples
- 4 large apples (I used 2 fuji and 2 pink lady apples)
- ⅔ cup raisins
- 2 tsp vanilla extract
- 1 tsp cinnamon
- 2 tbsps lemon juice
- 2 tsp cornstarch
- Optional: coconut whip and walnuts for topping
- Preheat oven to 350 degrees.
- Cut up apples into 1 inch pieces. Keep the skin on for some extra fiber.
- Place apples, raisins, vanilla, cinnamon, lemon juice, and cornstarch in a large bowl and mix until apples well coated.
- Pour into a 9×13 inch pan, cover, and bake for 1 hour.
- Remove from oven and allow it to cool completely. If it is too hot it won’t be as sweet. Tastes even better when left in the fridge overnight.
- Serve with a dollop of coconut whip and a sprinkle of chopped walnuts.
- For coconut whip: Place a 15 ounce can of coconut milk in the fridge for at least 2 hours. Take out and remove the creamy white part from the top (leave the liquid in the can.) Beat with 2 tsp vanilla extract until starts to turn into a whip (5 minutes). If you want it sweet then add 2 tbsp maple syrup.
More on the blog...
Subscribe and listen on: iTunes | Stitcher | Spotify Do you struggle with Binge Eating? In this episode, Rachel guides you through the 4 things that are keeping you stuck in the binge eating cycle, and the 4 things you’ll want to start doing instead to break free of...
Subscribe and listen on: iTunes | Stitcher | Spotify NASM certified Personal Trainer, Julie Newbry, shares with us her story of how she overcame her eating disorder and created a career in fitness to help women feel their best without hating their body size. In...
Ep 36 How to Spot Inaccurate Nutrition Advice & Why Netflix Documentaries Can Be Misleading with Melissa Eaton
Subscribe and listen on: iTunes | Stitcher | Spotify With all the conflicting nutrition information you see on the internet, social media, and netflix documentaries i’ts no wonder so many are confused as to what balanced healthy eating should be. In this episode,...
Subscribe and listen on: iTunes | Stitcher | Spotify Do you want to live a life of food freedom but want to have weight loss as a goal at the same time? In this episode Rachel discusses the relationship between set weight point, weight loss (or lack thereof), and...
Subscribe and listen on: iTunes | Stitcher | Spotify Registered Dietitian, Bonnie Roney, shares with us how shifting from a weight focus approach to a food freedom approach has benefited the life & health of her clients as well as her own - and how leaving diets...
Subscribe and listen on: iTunes | Stitcher | Spotify As a parent living in a thin obsessed world, it can be challenging to raise kids who love themselves and their bodies as they are. In this episode, Dana Suchow, an advocate for raising body positive children...