|4.00||Granny Smith apples — cored|
|1.00||orange — zest only|
|45.00 ml||almonds — ground|
|45.00 ml||hazelnuts — or cashews, chopped|
|30.00 ml||sunflower oil|
|0.50||lemon — zest and juice|
|250.00 ml||orange juice — fresh|
Preheat oven to 180°C.
Core and hollow out the apples, creating a cavity for stuffing.
Place apples in an ovenproof dish.
Stir together zest, almonds, hazelnuts, sunflower seeds, lemon juice and honey.
Stuff mixture into the cavitites and pour over orange juice.
Prick apples a few times with a fork to prevent them from bursting.
Bake for 30 to 40 minutes, till apples are tender and the filling is golden. (If the topping begins to burn, put a piece of foil, shiny side up, over apples.)
Serve with low-fat yoghurt.
If you are really stuck for time, simply bash a few pieces of peanut brittle, add two or three teaspoons of honey and use that as a stuffing.