With Autumn comes harvest, and that means that apples are at the peak of their season. As the weather turns colder, baked apples drizzled with vegan sour cream spiced with cinnamon, cardamom, and agave makes for a warming treat. Baking turns the apples soft and tender, while adding walnuts adds an appealing crunch. However, it is the spices that make this baked apple recipe fragrant and flavorful. This comforting, carb-free and dairy-free dessert will give you all of the fall feelings.
Related to ginger, cardamom is a versatile spice commonly used to flavor both sweet and savory dishes in Middle Eastern cuisine. There are two main varieties of cardamom: black and green. Black cardamom has a smoky note that is more often used in savory dishes. Considered true cardamom, green cardamom has a lighter flavor better suited to sweet dishes. It is the type of cardamom most commonly available in supermarkets. There is also white cardamom, which is really only a bleached version of green cardamom, and the flavor is not as strong. Cardamom contains antioxidants that may help prevent a number of health problems.
Cinnamon is one of the most common spices in the world. Because it is so ubiquitous, it may be easy to take it for granted. Cinnamon comes from the bark of trees in the Cinnamomum family, which grow in tropical areas of Southeast Asia, South America, and the Caribbean. Cinnamon sticks are actually curled-up pieces of bark. There are two main types of cinnamon. Cassia cinnamon is produced in Indonesia and China, while Ceylon cinnamon is grown in Sri Lanka, an island nation just south of India. Cassia cinnamon sticks are distinguishable by their thicker layer of bark. Ceylon cinnamon is rarer and therefore more expensive than cassia cinnamon. When comparing the flavors of the two, Ceylon is sweeter and milder, while cassia cinnamon has a stronger odor and flavor. Like cardamom, cinnamon has antioxidant properties.
Prep Time: 10 Minutes
Cook Time: 30 Minutes
Serving Size: 6 servings
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