The aroma of spiced baked apples wafts thru the house: conjuring up images of sharing, comfort and connection in my mind.

Certain varieties of apples are used primarily for cooking and baking. Cooking apples are generally larger, and can be tarter than apple varieties for raw consumption. Granny Smith, Cortland, Braeburn, Jonagold, Pink Lady or Honeycrips generally work well in this recipe.

4 large apples

2 – 3 tablespoons of sunflower seeds or ¼ cup walnuts, washed, roasted and chopped or a mixture of both

3 – 6 tablespoons of raisins

½ teaspoon vanilla

½ teaspoon cinnamon

1 pinch of allspice or cloves

2 – 3 teaspoons of barley miso

8 tablespoons of tahini or a nut butter of your choice

Water

Mix all of the ingredients – except for the apples – in a bowl.
Hollow out the apples and stuff them with the mixture.
Place the stuffed apples into a shallow baking dish with a very small amount of water in the bottom of the baking dish.
Bake at 375 degrees Farenheit for 30 to 40 minutes or until the apples are tender.