Baked Apples with Kashi and Raisins

1. Greetings everyone! A lovely autumn day here, may it be where you are!

   In reviewing recipes from books I have had for years, I thought I would share this recipe with you, as it is apple season!

   The original recipe is from the Golden Door Cookbook by Michael Stoot (circa 1997). Executive Chef Stoot featured this recipe in the book as a breakfast option.

   The Golden Door Cookbook is not an exclusive plant based or a vegan cookbook. The book does feature some vegan and vegetarian options.

   The Golden Door is a spa located in Marcos, CA -established in 1958. (As it now costs ~$10,000.00 per week to stay there, I can honestly say any mere hope I had to go there rapidly dashed away.) At least I have some recipes!

   The original recipe called for a ½ c. of Kashi Breakfast Pilaf. I recently looked for this product, and cannot find it. No loss, fill the apples with any grain you choose to. Oats, Pearl Barley, Steel cut oats, 7 grain cereal, Wild rice, Barley flakes, Rye flakes, get creative, have some fun! Original recipe also calls for raisins. Use whichever fruit you choose to. Dried cranberries, apricots, dates etc. Not concerned about fat, need extra calories? Add chopped nuts of your choice. Can add some ground flax seeds too. This grain filling is as versatile as you wish it to be.

   The baked apples can be prepared a day ahead and reheated if you wish.

   Here is the original recipe with some options.

   ½ cup Kashi Breakfast Pilaf if you can find it, or grain of your choice.

¼ c raisins or current or dried fruit of your choice.

1 tsp of arsenic free cinnamon

6 larger baking apples ( Granny Smith, 20 ouncer, Northern Spry to name a few)

1 cup unsweetened apple juice (aka fresh apple cider)

2-3 Tablespoons Honey(Or Maple syrup perhaps)

1. In a small saucepan combine grain of choice, dried fruit of choice, and cinnamon. Follow cooking instructions for your choice of grain. Set aside.

1. Preheat oven to 375 F

2. Core apples and slice ¼ “ of apple from stem. Holding a small sharp knife at 45 degree angle, cut a shallow cone shaped wedge out of top of apple to hold filling. (Note: I have chopped the wedged apple portions cut out of apple (without stems or seeds), and added that to the grain filling)

3. Spoon cooked grain mixture into the apple cavities, mounding excess filling up on top of the apples. Arrange apples in a baking dish large enough to hold apples upright. Pour apple cider into the baking dish, drizzle honey or maple syrup over the grain mixture filling in apples.

4. Original recipe states to erect an aluminum tent over apples to prevent grain mixture from drying out. So, if you do not wish to use aluminum foil, recommend basting apples (time consuming...) or using a paper bag to cover your baking dish.

5. Bake for 45 minutes, until apples are tender when pierced with sharp knife. Cool slightly before serving. Enjoy!