Oral Allergy Syndrome Friendly Baked Apples with Cinnamon and Walnuts
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Learn more →Ingredients
4 servings
- 4 medium apples (such as honeycrisp or braeburn)
Ingredient noteCooking often breaks down the heat-sensitive proteins that trigger oral allergy syndrome, so the cooked apple in this recipe is likely tolerated by many with OAS. If unsure, consult your doctor. To always avoid apple, tap it and change its rating to Red.
- ¾ cup raw walnuts, roughly chopped
Chef's tipUse the same amount, keeping the same form - whole, chopped, or toasted. - 2 tbsp honey
- 1 tsp ground cinnamon
- ¼ tsp ground ginger
- ⅛ tsp ground turmeric
- 1 tbsp coconut oil, melted
- ¼ tsp pure vanilla extract
- 1 pinch salt
- ½ cup water
- 2 tbsp raisins (optional)
Instructions
- 1
Preheat the oven to 375°F (190°C). Using a melon baller or small spoon, core each apple from the top, removing the seeds and creating a cavity about 1 inch wide and 2 inches deep — leave the bottom of the apple intact so the filling stays in place.
- 2
In a small bowl, stir together the chopped walnuts, honey, cinnamon, ginger, turmeric, melted coconut oil, vanilla extract, and salt until evenly combined. Fold in the raisins, if using.
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