Baked apples stuffed with millet with honey, cinnamon, cranberries and walnuts.
Baked and stuffed apples are an idea for a dish in the style of "we eat, we don't waste". We can use not only millet, but also cooked rice, pearl barley, buckwheat, quinoa... grains and groats that we have left over from the previous day.
Let's not waste food, culinary recycling is the best way to turn kitchen "leftovers" into a fantastic dish - zero waste!
Baked apples stuffed with millet with honey, cinnamon, cranberries and walnuts are a great breakfast dish. Still warm, served with a scoop of vanilla ice cream and we have a delicious dessert.
- 4 apples
- 4 tablespoons cooked millet
- 1/2 teaspoon cinnamon
- 1 teaspoon of buckwheat honey
- 1 tablespoon of dried cranberries
- 1 tablespoon of coarsely chopped walnuts
- Cut the part with the tail out of the apples with a sharp small knife and set aside. Pieces of apples with a tail will serve us as "lids".
- Carry out the pulp from the inside of the apples, being careful not to damage the skin. Leave about 0.5 cm of flesh near the skin. For this procedure, I recommend a special spoon for cutting fruit balls.
- Grate the flesh of the apples on a fine mesh grater or blend.
- Mix apple mousse with millet, honey, cinnamon, nuts and cranberries.
- Stuff the apples, cover them with "lids" with tails and place them on a baking tray lined with baking paper.
- Put in the oven preheated to 180°C for about 30 minutes.