If you are allergic/sensitive to both gluten and dairy, you know that dessert is seldom an option for you. It’s just sad to sit there reading all those incredible restaurant dessert menus… “Hmmmm… maybe this one? Oh, no it has dairy. That one? Nope, gluten… I guess I’ll have the sorbet…” Woohoo! Sorbet, yeah… It’s COLD out, I WANT SOMETHING RICH AND WARM AND WONDERFUL!!
And you can have it!
The Fall apple crop is rolling through the produce aisles. So many to pick from! What’s your favorite? Personally, I like to cook with Pink Ladies, but there are so many that will work.
Stuffed Apples
Gluten free oats
Walnuts, unless you are allergic to them
Raisins or substitute chopped dates or currants
Cinnamon
Extra virgin coconut oil
Agave to taste
Dash of salt
Fresh Apples, 1 per guest
Simply mix everything, except the apples, together in a mixer or by hand. Fill cored apples. note: when coring, leave some fruit at the bottom, to keep filling from melting out. Place filled apples on a baking sheet. Line with parchment first, if you have it. Way less mess! Pop into a 350 degree oven until the apples soften. This will vary with apple variety and moisture content. You will need to watch them and see. Usually, I know something is done, when I begin to smell it!
This dish can easily be made ahead and then reheated. If they are in a low temp oven during the meal, you will totally torment your guests with the incredible scent…