Ingredients:
- 3 or 4 apples
- Apple juice
- 2 tablespoons almond butter
- 1 tablespoon maple syrup
- 2 tablespoons raisins
- ½ teaspoon cinnamon
- Pinch sea salt
- ½ teaspoon vanilla extract
- Optional: 1 teaspoon kudzu or arrowroot
- Extra cinnamon for garnish
Directions:
Cut the apples in half and core them. I use a melon ball tool to get the seeds out. Place the apples, skin side down in a large skillet. Add enough apple juice on the bottom to cover it by ¼ inch.
In a small bowl combine the almond butter, maple syrup, raisins, cinnamon, sea salt and vanilla extract. Evenly divide the mixture among the apples, placing a spoonful in the center of each one.
Cover the pan and bring the juice to a boil over medium high heat. Reduce the heat to medium and steam for about 15 minutes, or until the apples are soft.
Carefully remove the cooked apples to a serving platter. Serve warm.
If you wish you can thicken any remaining juice with a little kuzu. For one cup of juice (you can add more if needed) use 1 teaspoon of kudzu, diluted separately in a a few tablespoons of cold water. Add the kudzu to the juice and warm over medium heat, whisking, until thickened. Pour this mixture over the apples.
Serve sprinkled with extra cinnamon.