sweet miscellany

seasonal plant-based recipes

Baked Apples with Oats & Chamomile & Some Goals

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As much as I love the holidays, they tend to make me forget things other than eating sweets, being lazy, eating more sweets, sleeping late, and did I mention eating sweets?  Yeah, so I guess it’s pretty obvious I’ve been indulging lately, but that’s what happens when you go home for Christmas and everyone gives you huge boxes of cookies and candies.  Gotta love family and the holidays.

Aside from the sugar coma I almost put myself in and the lounging around, I’ve been thinking a lot about goals and the new year.  I usually don’t make resolutions, but I think this year I am going to sit down and make a list.  I have many thoughts and ideas swimming around in my head concerning this blog and sweet miscellany so the easiest way for me to organize them is to put pen to paper.  I have not yet made a cogent list, but I can tell you that I have plans to re-design the layout of my blog.  I am also considering making a transition to completely vegan baked goods (with perhaps the only exception being honey).  It may sound crazy, but I think it goes with the main theme of making things healthier (and tastier!).

After my spiel about sweets and sugar comas, the last thing you probably want is another dessert, but this is more of a healthy and tasty snack.  It’s just sweet enough to be a dessert if you want it to, but it’s definitely healthy and tasty enough to be a snack.  Baking the apples brings out their natural and delicious juices while the oat topping laced with chamomile gives them a streusel feel.  You may think chamomile and oats sound odd together, but TRUST on this one.  It will knock your socks off.  Oh, these beauties are not only healthy, they are gluten free and vegan!

Baked Apples with Oats & Chamomile
I used whole dried German chamomile flowers and ground them up.  If you can’t find them, a bit of loose chamomile tea will work just as well.  These are delicious served with a bit of vegan coconut or vanilla ice cream while still warm.      
 
2 granny smith apples, cut in half and cored
about 1/4 cup whole rolled oats
1 tbsp coconut oil, solid at room temperature (not warmed)
1/4 tsp dried chamomile, ground
1/8 tsp cinnamon
1 tbsp agave or honey

Preheat your oven to 375F and line a baking dish with foil.  In a small bowk, combine the oats, chamomile, and cinnamon.  Add the cooconut oil and agave or honey and mash into the oat mixture until everything is sticking together and a streusel type topping forms.  Place the 4 apples halves in your baking dish, cut side up.  Put 1/4 of the mixture on each of the apple halves, pressing down a bit if needed.  Bake for 20 to 25 minutes until the oat topping is golden and the apples are tender.  Can be served warm or at room temperature.  Enjoy! 

Maple Roasted Pecans with Nutmeg & Poppy Seeds

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Christmas is in 3 days and I’m still not sure where the rest of the year went.  It snuck up on me way too fast this time.  I still have a bit of shopping to do and the thought of having to go anywhere with other crazy shoppers makes my head hurt.  Maybe if I gorge on enough sugar cookies and fudge I’ll put myself into enough of a sugar coma that everything will seem holly and jolly.  Or, I’ll just end up feeling like I need to go eat 5 pounds of spinach and run 50 miles.

I figured I would share a moderately healthy recipe that is easy and works for entertaining.  You can prepare these for a party, perhaps as a finger food.  You could also just make them as a snack for yourself or sprinkle them over a lovely, leafy, green salad.  Either way, you should definitely make these so you can savor their warmly spiced maple-y pecan goodness.  Oh, and did I mention these are gluten free and vegan?

Maple Roasted Pecans with Nutmeg & Poppy Seeds
You don’t have to use poppy seeds if you aren’t a fan of them.  I just like the added crunch and texture they give to the pecans.

 2 cups whole pecans, shelled
1 tbsp poppy seeds
1 tbsp coconut oil 
3 tbsp pure maple syrup
1/4 tsp freshly ground nutmeg
sea salt to taste

Preheat your oven to 300F and line a sheet with parchment paper.  Spread the pecans out on the lined baking sheet.  In a small saucepan over low heat, combine the coconut oil and maple syrup and warm until the coconut oil isn’t solid.  Remove the pan from the heat and stir in the nutmeg, a pinch of salt, and the poppy seeds.  Drizzle this mixture over the pecans, making sure to coat all of them.  Bake, stirring occasionally, until the nuts are toasty and golden, about 25 minutes.  After you remove the nuts from the oven, sprinkle with more salt if desired, then let them cool completely before eating.  Store leftovers in an airtight container.  Enjoy!