I always associated apples with the fall, but recently I’ve been noticing the organic farmers selling fuji apples. Wow, are they delicious! One of my visitors, Esther, shared her recent creation. I’d love to share with you the muun chi version. Apples are naturally sweet, so there really isn’t the need for refined brown sugar that we often put in apple crisps, apple pie or baked apples. Instead of rolled oats that are processed and often raised with glyphosate, we are using muun chi UPnola.
Baked Apple with muun chi goodness
Core about 4-6 apples, removing the seeds and the tough core, leaving a little bowl in the center of your apple. Think of your cored apple as a mini dish, so don’t core all the way to the bottom of your apple.
Mix 6 T of muun chi UPnola with 6 T almond butter and 1 T cinnamon.
Scoop 2 T of this mix in each of the apple holes.
Place apples in a round cake tin, and put about 3/4 c warm water in the pan. Bake at 375 for 40 to 45 minutes.
Serve warm topped with muun chi CoCoFir (if you prefer a little cacao, use the Cacao CoCoFir) and a sprinkling of muun chi UPnola or chopped pecans.
As we slide into spring, let us reflect on the change that takes place in fall by remembering the apple that is filled with fiber, and celebrate the rebirth of Spring and the Earth’s ability to supply us with the many benefits the apple has to offer. Apples are a great source of insoluable fiber, great for the gut, heart and immune system. When we don’t add refined sugars to our functional apple, we get the full benefit of eating whole foods that are clean and delicious. Life is so delicious and real clean food just makes it even yummier!