Baked Apples (Paleo, Vegan, Gluten Free)
These healthy baked apples make for a simple and delicious autumn treat. Packed with a cinnamon-infused sweet and crunchy filling made with pecans, almonds, and coconut (no oats!), these apples are the perfect paleo, vegan, gluten-free, and grain-free fall dessert! A simple vegan, paleo, and gluten-free dessertI look forward to apple desserts every year when the leaves change color and the weather turns chilly. Itâs not just the warm, inviting flavors of these treats that I craveâI also love perfuming the house with smells of apples and cinnamon. When I want to roll up my sleeves, Iâll happily whip up an apple crisp or an apple bundt cake, but these delectable baked apples are even easier to make and satisfy my autumnal dessert cravings. This crazy-simple baked apple recipe requires three steps: core the apples, stuff them with a nutty and sweet filling, and bake until tender. Then, simply dollop some whipped coconut cream or dairy-free ice cream on top and youâve got a showstopper dessert. Itâs all the flavors of an apple pie, but without the flour, effort, and fuss! Ingredients
What are the best apples for baking?The best baking apples to use in this homemade apple crisp recipe are the varieties with great flavor that hold their shape while they cook. Golden Delicious, Gala, Jonagold, Honeycrisp, Mutsu, Braeburn, Cortland, Empire, and Pink Lady apples are fantastic for baking. Granny Smith apples hold their shape when baked, but they may be too tart for some folks. Avoid Red Delicious apples for this recipeâthey get too mushy when cooked. Trust me: youâll be disappointed if you use âem. How to make healthy baked applesPreheat the ovenHeat the oven to 350°F with the rack in the middle while you assemble the ingredients. Prepare and core the applesIf an apple is slightly wobbly, use a paring knife to trim a little off of the bottom to make it stable. Donât trim off too much apple or youâll run the risk of puncturing the apple when you core it. Use a melon baller to remove the stem and scoop out the core and seeds. Remove all of the seeds and core, but be careful to leave the bottom and sides intact. No melon baller? Simply use a sharp paring knife and teaspoon to remove the core. Next, use a vegetable peeler or paring knife to peel the skin off the top edge, about ½-inch wide. Make the fillingFinely chop the pecans and almonds and transfer them to a medium bowl. Add the shredded coconut, maple sugar, salt, cinnamon, and cardamom. Pour in the melted ghee or coconut oil and mix well to combine. Taste the filling and adjust the seasoning if needed. It should taste nutty, sweet, mildly salty, and have just the right amount of cinnamon-y flavor. Stuff the applesUse a spoon to carefully pack the filling in the center of each apple, adding enough to reach the top. When the apples are stuffed, add some of the remaining filling on the top of each apple, covering the peeled portion of the apple. Carefully place the filled apples in a single layer in a 2-quart oven-safe baking dish. Pour the orange juice into the bottom of the dish. Bake the apples in the ovenPop the apples into the oven and bake for 40 to 50 minutes⦠â¦or until a knife easily pierces through the apple and the top is golden brown. You want your baked apples to be tender but not mushy, so start checking them at the 40 minute mark. Serve the baked applesTake the baked apples out of the oven and cool slightly. Place each in a small bowl. The baked apples are best served warm, but you donât want to burn the roof of your mouth when you eat it. Spoon some of orange juice from the baking dish on top of the apples. Top with a scoop of vanilla ice cream (dairy-free if you want to keep it paleo or vegan) or whipped coconut cream, if desired. Dig in! How to store leftover baked applesIf you have any leftover baked apples, you can store them in a sealed container in the refrigerator for up to 4 days. You can reheat the baked apples in the microwave, about 1 minute on high power, or in the oven at 325°F for 5 to 10 minutes or until heated through. Looking for more recipe ideas? Head on over to my Recipe Index. Youâll also find exclusive recipes on my iPhone and iPad app, and in my cookbooks, Nom Nom Paleo: Food for Humans (Andrews McMeel Publishing 2013), Ready or Not! (Andrews McMeel Publishing 2017), and Nom Nom Paleo: Letâs Go! (Andrews McMeel Publishing 2021). PRINTER-FRIENDLY RECIPE CARDBaked Apples (Paleo, Vegan, Gluten Free)
Packed with a cinnamon-infused sweet and crunchy filling made with pecans, almonds, and coconut (no oats!), these baked apples are the perfect paleo, vegan, gluten-free, and grain-free fall dessert!
Course Dessert
Cuisine American
Keyword gluten-free, grain-free, nom nom paleo, nomnompaleo, paleo, Primal, Vegan
Prep Time 5 minutes
Cook Time 55 minutes
Servings 4
Calories 393kcal
Author Michelle Tam
Ingredients
Instructions
Nutrition
Calories: 393kcal | Carbohydrates: 46g | Protein: 4g | Fat: 24g | Fiber: 7g | Sugar: 35g
The post Baked Apples (Paleo, Vegan, Gluten Free) appeared first on Nom Nom Paleo®. Via Health & Wellness http://www.rssmix.com/via Blogger http://laurenrscotts.blogspot.com/2021/10/baked-apples-paleo-vegan-gluten-free.html October 18, 2021 at 09:38AM
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Lauren Scott
Lauren Scott is a dietitian and a health and wellness advocate. She helps people follow a healthier lifetyle. |