Pesach starts here!!

Over the next few days I hope to blog lots of my Pesach recipes, as I go along in the kitchen. Apart from chargrilling my thumb while preparing chicken breasts, coming up with this recipe is about the most exciting thing that's happened to me today! I often make baked apples with a crunchy oat topping, and wanted to come up with a pp friendly alternative for Pesach. See what you think - each apple is 2pp in total and makes a special, but really healthy, dessert for your yom tov meal.

INGREDIENTS

7 medium Braeburn apples
60g sultanas
20g honey
40g pistachio nuts
25g dessicated coconut
1 tablespoon powdered sweetener
25g potato flour
Spray oil

Core the apples - if you can, leave a little bit in the base of each apple so the hole doesn't go all the way through and the filling doesn't fall out! Mix the sultanas with the honey and stuff into the centre of each apple.

In a food processor, combine pistachio nuts, coconut, potato flour and sweetener until the mixture resembles a crumble topping.  Place each apple in a little foil dish - I used mini pie dishes scrunched around them to fit the shape, but you could make these yourself out of tin foil.Spray each apple with spray oil and sprinkle 10g of topping over the top - press down gently with the back of a spoon. Place all the apples in a larger dish with about an inch of water at the bottom. Bake at 180' for 30 minutes. Can be frozen and reheated. (NB you will have a little topping left over).