Ingredients
Scale
- 3 cups granny smith apple, chopped
- 1/2 cup water
- 2 tbsp + 2 tsp coconut sugar, divided
- 1/2 tsp cinnamon
- Juice of half a lemon
- 1 tbsp ghee, melted (sub coconut oil for AIP)
- 6 grain-free tortillas (I used Siete Almond Flour tortillas, sub homemade cassava tortillas for AIP)
For the caramel sauce
- 1/2 cup coconut cream
- 1/4 cup coconut sugar
- 1/4 tsp sea salt
Instructions
- Preheat the oven to 350 F and line a sheet pan with parchment paper
- Using a saucepan, combine the apple, water, lemon juice, 2 tbsp coconut sugar, and cinnamon. Set over medium heat. Stir to combine and simmer for 6-8 minutes (stirring often) or until the apples soften and the liquid reduces. Set aside.
- Combine the ghee and 2 tsp coconut sugar in a small bowl and set aside.
- Heat the tortillas for about 10-15 seconds to make them more pliable. Spoon 2 large spoonfuls of the apple mixture into a tortilla. Roll into a tight roll up and transfer to the baking sheet. Repeat with all of the tortillas.
- Lightly brush all sides of the tortilla with the melted ghee mixture and bake in the oven for 15-18 minutes or until crisp.
- Serve topped with caramel sauce if desired.
For the caramel sauce
- Combine the coconut cream, sugar, and salt in a saucepan over medium heat and stir to combine. Bring to a low boil, and reduce to a low simmer, stirring often. Simmer for about 10 minutes, or until the caramel is reduced and browned.
Notes
All nutrition facts are estimated and will vary.
- Prep Time: 20 min
- Cook Time: 30 min
Nutrition
- Serving Size: 1
- Calories: 274
- Fat: 6.1g
- Carbohydrates: 41.2g
- Fiber: 5.7g
- Protein: 4.6g