Happy Friday! This week, we’re bringing you a snack that feels like a warm hug: Baked Apple Slices. Naturally sweet, cinnamon-kissed and oh-so-comforting, this plant-based treat is perfect for cozy afternoons or as a guilt-free dessert.
Why Baked Apple Slices?
Apples are packed with fiber, vitamins and natural sweetness. When baked, their flavors intensify, making them irresistibly delicious. Plus, the aroma of cinnamon and baked apples will fill your home with warmth and nostalgia.
How to Make Baked Apple Slices:
Ingredients:
- 2 medium apples (any variety you love!)
- 1 tsp ground cinnamon
- A dash of nutmeg (optional for extra warmth)
Instructions:
- Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
- Thinly slice your apples, leaving the peel on for extra fiber.
- Spread the apple slices in a single layer on the baking sheet.
- Sprinkle evenly with ground cinnamon (and nutmeg, if desired).
- Bake for 15–20 minutes or until the edges are slightly golden and the apples are tender.
- Let them cool slightly and enjoy warm or at room temperature.
Snack Tip:
For a little extra crunch, sprinkle the apple slices with crushed nuts or granola before baking.
Here’s to a weekend of sweet, wholesome flavors and plant-based happiness!
I hope you enjoy making and savoring this recipe. Let me know how it turns out on my Instagram, and feel free to share your photos and feedback! 💚
I started out several years ago watching Forks Over Knives, decided to “try out” the plant-based meal plan and had shockingly incredible results. I’ve never turned back. I have lost nearly 50 pounds, and that is just one side effect that me, my family, friends and clients have experienced after making the change.
Having been an incredible cook my entire adult life, I started my own personal chef service, NuYu Nourish, to extend my help to others. I interned under a celebrity chef, became a celebrity chef myself and have been expanding my reach and goals ever since! My plan follows strictly and simply those of Dr. Mcdougall, Dr. T. Colin Campbell and Dr. Esselstyn.
