• 4 medium apples (honeycrisp recommended)
  • 1 cup gluten-free oats
  • 1 tbsp maple syrup
  • 2 tbsp water
  • 1/8 cup raisins
  • 1 tsp cinnamon
  • squeeze of lemon
  • 1/2 tsp ginger (fresh grated or ground)
  • pinch himalaya salt
  • drizzle of raw honey
  • cashew cream (click the link to see Tapp’s recipe)


  1. Preheat oven to 375
  2. Wash & core apples
  3. In a bowl, combine all ingredients except the cashew cream and the honey, and mix well
  4. Stuff the apples with the mixture
  5. Pour a half cup of water into the bottom of the baking dish. Add the apples.
  6. Cover with tin foil.
  7. Bake for 20 minutes or until the apples are soft.
  8. Put oven into Hi Broil, remove tinfoil and brown the apples for around 3 minutes or until the oats look brown and toasted
  9. Take the apple out, and place in individual bowls
  10. Drizzle each one with a little bit of the liquid from the bottom of the pan, a tablespoon of cashew cream and (optional, but decadent) a little bit of raw honey
  11. Yum.