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Ingredientes
- 4 x Baking apples, such as Cortland or possibly Rome
- 1/2 c. Raisins
- 2 c. Apple cider or possibly juice
- 1 c. Water
- 1/2 x Lemon
- 1/2 c. Whole wheat pastry flour
- 1/2 c. Rolled oats
- 1 tsp Cinnamon
- 1/2 tsp Grnd ginger
- 1/4 tsp Salt
- 1/2 c. Succanat, (type of sugar available in Health Food stores)
- 1/4 c. Canola oil
- 2 c. Almonds, blanched and slivered
- 4 c. Water
- 3/4 c. Maple syrup
- 1 pch Salt
- 1/2 c. Agar flakes
- 2 Tbsp. Arrowroot, dissolved in 4 Tbsp. of ice water
- 1/2 tsp Almond extract
Direcciones
- Preheat the oven to 375 degrees.
- Wash and core the apples, peel off 1/2 inch band of skin around the tops of the apples. Sprinkle with lemon juice. Scatter the raisins on the bottom of a baking dish and place the apples on top of them.
- Assemble stuffing mix and fill the apples.
- Bring the cider and water to a boil and pour around the apples - don't pour over the stuffing. Bake for 40 min on the middle shelf of the oven. Baste with the juice several times while the apples continue to bake another 20 min.
- ALMOND CREAM:Puree almonds with the water till smooth strain though several layers of a damp cheesecloth. You should have 3 c.. Combine almond lowfat milk, maple syrup, salt and agar flakes. Simmer 3 4 min over medium flame till the agar is dissolved. Make a slurry of arrowroot and cool water. Stir into almond lowfat milk along with the almond extract and cook for 2 additional min. Refrigeratethe almond lowfat milk till hard.
- Blend till creamy.
- S: 1 qt almond cream
