Finally, Whole Foods got a shipment of organic blood oranges. Hoorah! Blood oranges are my favorite citrus fruit, and who could blame me with that beautiful raspberry core? It's interesting how some varieties, like this one, are the size and shape of tangerines while others are as big as navels. Oh the wonders of the citrus world...
Spring may be upon us, but I'm still baking like it's Autumn. If you're looking for an oven-fresh sweet treat without the flour, then you should try my recipe for baked apples. You need:
Topping: 1/4 cup chopped walnuts (or other nuts) 1/4 cup raisins 2 Tbsp barley malt 2 Tbsp brown rice syrup 1 Tbsp canola oil 1/2 tsp cinnamon pinch of nutmeg pinch of sea salt
water or apple juice
Preheat oven to 350 F.
Cut apples in half and remove the core/seeds. This process should leave you with a small divot in each apple half - so the topping doesn't slide all over the place, of course.
Mix topping ingredients well. Spoon a quarter of this mixture onto each apple half and place apples in a shallow glass baking dish.
Drizzle a small amount of water or apple juice in the bottom of the baking dish. Cover dish with foil and bake covered for approximately 20 minutes. (I like my baked apples very firm, so you may want to increase the baking time for a softer version.)
These are sticky, but you can still pick one up with your hand and eat it without a fork. Enjoy!