First things feast

Time for some desperate measures – anemic winter is scraping the baskets of it’s last real seasonal produce. Meaning there are only the musshy apples left on the market. Not very attractive to hungry eyes,  as the main thing with the apple is the first crunching sound of a juicy bite. These  poor bastards need some serious pimp up: fill them up and shove them in the oven with a dash of cinnamon.

Screw you winter, we’re still gonna have a feast.

Baked cinamonn apples with raisins

Baked cinnamon apples filled with millet kasha

  • 150 ml water
  • 6 apples
  • 5 tbsp millet
  • salt
  • 1 tsp sugar
  • 150 ml milk
  • cinnamon
  • coconut oil
  • 1 tbsp raisins

Cook millet with raisins in salted water. After 5 minutes add sugar, milk and cook for remaining 10 minutes.  Preheat the oven to 180° C. In the meantime make a hole in the apples with a small spoon, removing all of the seeds,  but leave the bottom untouched and don’t peel them. Fill apple holes with millet and cinnamon. Grease the pan with coconut oil and lay filled apples inside. Bake 20-30 minutes depending on the apple size. Serve warm with honey and additional cinnamon.


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