I can't believe Thanksgiving is right around the corner!
Baked casseroles, pumpkins and squashes, hearty salads, and all kinds of potatoes: I am absolutely in love with Thanksgiving food 🙂
Last year I hosted Thanksgiving and made all kinds of healthy (but still ridiculously tasty) dishes for my family! But for dessert, we went with a store bought pumpkin pie from our favorite bakery as a special treat. This year, I was looking for an easy, decadent, but still good-for-you holiday dessert, and I came across this recipe that I absolutely had to try.
TruRoots is a company I love and work with often: they make USDA Organic, Non-GMO Project ® Verified and gluten free grains, sprouted grains/legumes and seeds. And their most recent sprouted quinoa and ancient grain medley does not disappoint! A mix of sprouted white quinoa, millet, sprouted red quinoa and buckwheat provide a hearty dose of grains and can literally be incorporated in any dish: I've used it instead of oatmeal for breakfast, instead of rice at dinner, and in this recipe we've incorporated it into dessert!
I hope you love this dish as much as we did and that it brings joy to your holiday table!
- 4 large apples
- 1 cup cooked truRoots® Organic Sprouted Quinoa and Ancient Grain Medley (about 1/3 cup dry)
- 1/8 cup dried fruit, such as cranberries, blueberries, raisins or cherries
- 1/4 cup chopped pecans
- 1 tablespoons brown cane sugar
- 2 teaspoons Lemon Juice
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/2 cup Apple Juice
- Heat oven to 350°F. Hollow out apples to make a thin shell, leaving the bottom intact. Place apple shells in 8-inch baking pan. Chop remaining apple.
- Combine chopped apple, quinoa medley, dried fruit, pecans, sugar, lemon juice, cinnamon and nutmeg in medium bowl.
- Divide quinoa mixture into apple shells.
- Pour apple juice into baking dish. Cover tightly with foil. Bake 30 minutes. Uncover; bake an additional 10 minutes or until fork tender.
- Serve with vanilla frozen yogurt or eat on its own!