I can’t believe Thanksgiving is right around the corner!

Baked casseroles, pumpkins and squashes, hearty salads, and all kinds of potatoes: I am absolutely in love with Thanksgiving food 🙂

Last year I hosted Thanksgiving and made all kinds of healthy (but still ridiculously tasty) dishes for my family! But for dessert, we went with a store bought pumpkin pie from our favorite bakery as a special treat. This year, I was looking for an easy, decadent, but still good-for-you holiday dessert, and I came across this recipe that I absolutely had to try.

TruRoots is a company I love and work with often: they make USDA Organic, Non-GMO Project® Verified and gluten free grains, sprouted grains/legumes and seeds. And their most recent sprouted quinoa and ancient grain medley does not disappoint! A mix of sprouted white quinoa, millet, sprouted red quinoa and buckwheat provide a hearty dose of grains and can literally be incorporated in any dish: I’ve used it instead of oatmeal for breakfast, instead of rice at dinner, and in this recipe we’ve incorporated it into dessert!

I hope you love this dish as much as we did and that it brings joy to your holiday table!

Baked Apples with Spiced Sprouted Quinoa

Makes 4 servings, 1 serving = 1 apple. Nutritional Info Per Serving: 228 Calories, 6.5g Fat (0.6g Saturated), 7.2mg Sodium, 44g Carbs, 6.3g Fiber, 27g Sugar (17g comes from the apple itself so isn't added sugar), 3.3g Protein


  • 4 large apples
  • 1 cup cooked truRoots® Organic Sprouted Quinoa and Ancient Grain Medley (about 1/3 cup dry)
  • 1/8 cup dried fruit, such as cranberries, blueberries, raisins or cherries
  • 1/4 cup chopped pecans
  • 1 tablespoons brown cane sugar
  • 2 teaspoons Lemon Juice
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/2 cup Apple Juice


  1. Heat oven to 350°F. Hollow out apples to make a thin shell, leaving the bottom intact. Place apple shells in 8-inch baking pan. Chop remaining apple.
  2. Combine chopped apple, quinoa medley, dried fruit, pecans, sugar, lemon juice, cinnamon and nutmeg in medium bowl.
  3. Divide quinoa mixture into apple shells.
  4. Pour apple juice into baking dish. Cover tightly with foil. Bake 30 minutes. Uncover; bake an additional 10 minutes or until fork tender.
  5. Serve with vanilla frozen yogurt or eat on its own!

Recipe by: The Picky Eater,