Description
Healthy, easy, delicious and full of fall flavors! Serve for breakfast, snacks or dessert. Gluten- and dairy-free and diabetic-friendly.
Ingredients
- 9 whole Small Granny Smith Apples
- 1-½ cup Pecans
- ¼ cups Coconut Flour
- 2 teaspoons Pumpkin Pie Spice
- ¼ cups Ground Flax Seeds
- ¼ cups Maple Syrup
- ½ teaspoons Sea Salt
- ¼ cups Coconut Oil
Preparation
Spray an 8-inch glass baking dish with coconut oil and heat the oven to 350 F. Core your apples (making a cylinder all the way through the middle of each apple) and cut a little bit of extra apple off of the top. I used a knife, but you can also use an apple corer. I thought this part would take forever, but it really wasn’t too bad once I got the hang of it! I tried to make little bowl shaped slits around the top, so that there was room for extra filling!
Place all of the ingredients, except apples, into your food processor and run it until the pecans are in tiny pieces. I had to scrape down the sides a couple times.
Using your finger and a spoon, squish the pie filling into the center of each apple, piling up extra on the top. Place them in your greased baking dish and bake for 10-20 minutes. I gave you a large range of cooking times here, because it’s really up to you on how you want these to turn out. I didn’t want brown apples, so I went with 10 minutes. If the brown doesn’t bug you and you want softer, more traditional baked apples, go for the 20 minutes (or even more, depending on how soft you want them). Remove from oven when done.
Let them cool for about 10 minutes after cooking, then serve with coconut cream and maple syrup drizzled over the top. Enjoy!
In the last year and a half I’ve lost 8 dress sizes and reversed Type 2 Diabetes through diet and lifestyle changes. I love to make healthy food that doesn’t taste like health food. All of my recipes are gluten-free, most are dairy-free and I keep them low on the Glycemic Index (well, at least lower than their popular counterparts).
