Baked Apples with Cinnamon Cream & Toasted Coconut
Comfort food for dessert or breakfast. If you don’t have powdered coconut milk, use organic canned coconut milk.
- 2 Granny Smith Apples, peeled and cut into thick slices
- 2 Fuji Apples, peeled and cut into thick slices
- Juice of ½ orange
- 2 Tbsp. ghee, melted
- ¼ cup powdered coconut milk
- ¼ cup warm water
- ¼ tsp. cinnamon
- 2 Tbsp. toasted coconut
Preheat the oven to 400 degrees.
For the baked apples:
Place the apple slices in a shallow baking dish. Squeeze the orange juice over the apples. Drizzle the melted ghee over the apples and toss ingredients well. Bake the apples until soft and caramelized, stirring occasionally, about ½ hour.
For the cinnamon cream:
Mix the powdered coconut milk, cinnamon and warm water and whisk together. If using canned coconut milk, warm it slightly before whisking in the cinnamon.
Divide the apples into two pretty dessert bowls or wide mouth wine glasses. Spoon the cinnamon cream over the top and sprinkle with the toasted coconut.
Recipes created in collaboration with Pauli Halstead author of Primal Cuisine.
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