Filled Apples

Sometimes when we crave something sweet it takes everything in us not to succumb to the raging BUY THE CHOCOLATE NOW craving inside us. Sometimes we have just enough fight left to squash that crazy voice and instead choose to make something nourishing for ourselves.
But if you are like me, it will need to be simple and relatively quick, so that my chances of winning the inner battle are more likely.

I give to you my recipe for Filled Apples.
Inspired by a past flatmate who often sought to find something delicious and healthier for dessert, and my affinity love for tart apples.
Stuffed with almonds, pistachios, cinnamon, and apricots; filled apples are comforting and ideal for satisfying that sweet tooth of yours.
Serve them warm at either end of the day.


Ingredients:
(Makes 1 filled apple)

1 tart apple, cored (we used Granny Smiths)
A small mixed handful of toasted almonds, pistachios, walnuts and chopped dried apricot.
Pinch of cinnamon
1 tsp brown sugar


Place your apple in a microwave proof bowl.
Mix the remaining ingredients and stuff into the apple, making sure to pack the mixture down as you go.
Microwave uncovered on high for 5-7 minutes or until the apple is tender.

Nordic Nut Bread

This wholesome bread is sometimes nicknamed 'stone age bread' as it is very similar to traditional rye pumpernickel bread, which is made mainly from very coarsely ground rye. Nordic Nut Bread is mainly made up of nuts and seeds, with eggs to bind, and a little apple for sweetness. A lively addition to your lunchbox with beautiful texture (I mean just look at that cross section!!).
And just between you and I, it is divine toasted.


Ingredients:
(Makes 1 medium sized loaf)

100g Sunflower seeds
100g Pumpkin seeds
100g Almond meal
100g Walnuts
100g Sesame seeds
100g Poppy seeds
100g Dried apple, chopped
70g Hazelnuts
30g Brazil nuts, chopped
Good pinch of salt
5 eggs
1/4 cup coconut oil, melted


Combine all ingredients together in a bowl and mix thoroughly until no whole egg parts remain.
Pour into a greased or lined loaf tin and bake at 160C for 60 minutes.
Let the loaf cool in the tin completely before removing (patience is paramount here!)
To serve I recommend slicing it thin, and accompanying it with your favourite cheese or spread.