Low Iodine Ginger-Cardamom Baked Apples with Walnuts
Warm, fragrant, and naturally sweet, these baked apples are the kind of dessert that makes the whole kitchen smell incredible. A spiced walnut filling packed with ginger, cardamom, cinnamon, and a hint of turmeric gets pressed into cored apples and roasted until the skins wrinkle and caramelize at the edges — it's cozy comfort food at its finest. Every ingredient here is naturally free from iodine-heavy foods like dairy, seafood, and iodized salt, with fine sea salt standing in as the seasoning of choice. Coconut oil and honey bind the filling together beautifully, so there's no butter or processed sweeteners to second-guess. The lemon juice and water in the baking dish keep everything moist and create a light pan sauce perfect for spooning over the top. A scatter of pomegranate seeds at the end adds a jewel-bright pop of color and a little tartness that plays off the warm spices perfectly. Whether you're navigating a low-iodine protocol or just want a stunning, wholesome dessert, this one delivers on every level.
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Learn more →Ingredients
4 servings
- 4 large firm baking apples (such as honeycrisp or braeburn)
- ¾ cup raw walnuts, roughly chopped
- 3 tbsp honey
- 1 tbsp fresh ginger, finely grated
- 1 tsp ground cardamom
- ½ tsp ground cinnamon
- ¼ tsp ground turmeric
- ⅛ tsp fine sea salt
Chef's tipFine sea salt and table salt measure the same - no conversion needed. - 2 tbsp coconut oil, melted
- ½ cup water
- 1 tbsp fresh lemon juice
For serving
- 2 tbsp pomegranate seeds (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, leaving a solid 1/2-inch base so the filling stays in.
- 2
In a small mixing bowl, stir together the walnuts, honey, grated ginger, cardamom, cinnamon, turmeric, salt, and melted coconut oil until the mixture is evenly coated and holds together loosely.
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