Baked Apples with Spicey Ginger Oatmeal

Serves 4
4 apples
juice from 1/2 lemon

Apple Oatmeal
1/2 cup rolled oats
1/2 cup unsweetened apple juice (or milk of choice or water)
1/2 cup water
1/2 tsp ground cinnamon
1/2 tsp freshly ground cardamom
1/4 tsp ground vanilla
1 tbsp grated ginger
1 tbsp butter (or coconut oil)
10 almonds, chopped
a large pinch salt
Serve
1/2 cup full-fat Greek yogurt (or Cashewgurt – see recipe below)
Honey
10-15 almonds, chopped & ground cinnamon

Set the oven to 200°C / 400 °F. Prepare the apples by cutting off the top and then, using a sharp small knife or apple corer, scoop out the seeds and core in the center of each apple. Use a small spoon to scoop out enough apple flesh to make room for the porridge. (The flesh can be chopped and mixed into the oatmeal before filling the apples). Rub the inside of the apples with a little lemon juice and place them in a baking tray with high sides.
Add all the oatmeal ingredients except butter and to a medium sized sauce pan and bring to a boil while stirring. Lower the heat and cook until creamy. Stir in the butter (or coconut oil) and almonds towards the end and then fill the apples with the oatmeal, top with a pinch extra cinnamon and put the apple tops back on. Add 2 tbsp water to the bottom of the baking tray and bake for 25-30 minutes or until the apples are soft.
Serve the apples on a plate, topped with a dollop yogurt, chopped almonds, cinnamon and a drizzle of honey.

Raw Cashewgurt (vegan raw yogurt)
1,5 cups raw cashew nuts, soaked overnight (8-12 hours)
2 tbsp lemon juice or more to taste
10 tbsp water
2 fresh soft dates or soaked dried dates, pitted
1 pinch sea salt
1/2 tsp psyllium husks powder + 1/2 cup / 120 ml water (optional)

Combine psyllium husks powder and water in a small bowl and stir until it thickens. Place soaked cashew nuts in a high-speed blender. Add lemon juice, water, dates and sea salt and blend until completely smooth. Pour into a bowl and add 2 tbsp psyllium gel and stir to combine. (Probiotic powder can be added and left warm at room temperature overnight to ferment)