This summer I developed a brand new allergen, now making over 15+ foods that my body wants to freak out about. #darnfoodallergies
While giving up coffee was a big blow to my normal daily 6 AM and 10 PM routine, it is an even bigger blow to my pour a cup of hot coffee and take a walk in the cool autumn night walks routine. While green tea and honey are ok, my appetite for something better is starting to kick in.
As I glanced around a new market we've opened in Atlanta and saw the selections of organic produce, I started to 'invent' some new warm fall recipes.
The nice part of this recipe is that while I am working in my busy day, I can take a 10 minute break (sometimes) and whip this up, pop it in the oven and set the "bake time" button timer that stops when it reaches it's time.
Cinnamon Baked Apples & Pears
Prep Time: 10 minutes
Cook Time: 35 minutes
Total Time: 45 minutes
2 large firm apples
2 large pears
1 tablespoon apple cider vinegar
1/4 cup maple syrup
10 large pitted dates (remove pits) cut into quarters
1/4 cup finely toasted, puffed quinoa
1 teaspoon ground cinnamon
1/2 cup water
2 tablespoons of soy, dairy free earth balance
Preheat the oven to 350 degrees F.
Cut apples & pears in halves (remove core with a small pairing knife)
Sprinkle with apple cider vinegar
Place apples in glass baking dish
Mix other ingredients into a large mixing cup and pour over top of apples
Place foil over the apples
Bake for 35 minutes
Remove and serve in small serving bowls as a dessert or sweet side dish goes great with chicken or pork.
This cold day treat that makes the house smell good and is totally gluten free, wheat free, dairy free, egg free, nut free, peanut free, soy free... but to the non-allergic, don't tell anyone. Just make it up and let them enjoy the flavor.
If you have a great "allerfriendly" recipe you would like to write about or have published, please submit to Food Allergy Gal, email@example.com