Ingredients (1 serving):
- 1 apple
- 1 tsp hazelnuts, ground
- 1 tbsp almond paste (alt. coconut milk)
- 1/2 tsp cinnamon, ground
- 1/2 tsp gingerbread spice
- 1/4 tsp cloves, ground
- 1 pinch of salt
- some lime juice
- 1 tbsp granola
for the curd cheese-vanilla sauce:
- 1 tbsp curd cheese (alt. vegan curd cheese)
- 1 tsp maple syrup
- 1/2 vanilla bean, pulp of it
- 1 tbsp plant based milk (I used coconut milk)
- Preheat oven to 180˚C top/bottom heat.
- Remove the core of the apple. Place apple on a baking sheet lined with parchment paper and bake in preheated oven for 10 minutes.
- Cut off top half of apple and set aside.
- Scrape out apple with a small spoon, leaving a rim about 1 cm thick. Place remaining inside of apple in a bowl and mash with a fork until coarsely mashed.
- Add ground hazelnuts, almond paste, cinnamon, gingerbread spice, cloves, salt and lemon juice and stir to combine.
- Pour the apple-hazelnut mixture back into the apple and place the top half of the apple back on top. Place apple on a baking sheet lined with parchment paper and bake in oven for 30-40 minutes.
- Meanwhile, whisk together the ingredients for the sauce. Add more or less milk depending on how runny you want the sauce.
- Place the baked baked apple on a plate, remove the top half again and add granola on top of the mixture. Cover the apple again. Finally, pour the curd cheese-vanilla sauce over the top, sprinkle with a little cinnamon and serve warm.
