I’m hungry all the time…I sit up breast feeding at night, scrolling through Instagram, thinking about what I might whip up for breakfast. I’m all about second breakfasts, morning tea, afternoon tea and supper…
I want to have something for dessert that’s actually good for me – a sweet treat that isn’t just all of the Easter eggs that I don’t want my boys to consume (because sleep deprived Mamas and over sugared little boys do not mix well).
And so I created the hasselback apple – I mean it’s fruit and a quick mix of pantry staples that come together for a delicious and satisfying treat for a breast feeding Mama (did I mention, I’ve worked out another way to incorporate oats into my diet?).
Hasselback potatoes are a type of baked potato, where the potatoes are about halfway cut through into thin slices – and various toppings can be added on top of the potatoes. Today, people have ‘hasselbacked’ various other veggies, like; sweet potato, pumpkin, or zucchini. And today, I thought that I would share my recipe for hasselback apples.
A perfect little way to end a dinner party or a day skiing or to cuddle up on the couch after a hard day’s breast feeding and devour.
Think of it almost like a cheat’s apple crumble crossed with a toffee apple.
Recipe: Hasselback apples
- 4 apples
- 1/2 cup of oats
- 1/2 cup of buckwheat
- 1/2 cup of pumpkin seeds
- 1/4 cup of golden syrup
- 1/4 cup of butter
- 1/4 cup of water
Cut each apple in half and then slice 3/4 of the way through in thin slices. Place the apple halves into small ramekins and then sprinkle with oats, buckwheat and pumpkin seeds.
Drizzle with golden syrup, add a dash of water, and then finally a knob of butter on top.
Place in a preheated, 180 degree oven for 30 minutes or until the apples are tender. Serve with whipping cream or ice cream.
Have you ever whipped up a recipe from my blog? I would love for you to let me know…So I don’t feel as if I am just writing all this stuff down for nothing… If you choose to whip up one of my recipes , then I would love for you to share it on social media, and don’t forget to use the hashtag #goodfoodweek.
