Tuesday, January 8, 2013

Pumpkin Pie Baked Apple w/ Candied Pecans

This lovely masterpiece was inspired during the holidays when I had extra pumpkin purée and I was seeing baked apples all over Instagram.  It is a mixture of the classic holiday pies.
*Dairy-free, Gluten-free, and Grain-free. Paleo approved.

Pumpkin Pie Baked Apple
Serves 1-2

Ingredients: pumpkin pie purée, apple, coconut milk, egg, cinnamon, ground ginger, cloves, nutmeg, and a Medjel date {or honey}

First, core an apple. 
The easiest way to core an apple is to slice a 1/2-1 inch off the top of the apple.  Then spoon out the seeds and some of the apple flesh, depending on how much pumpkin filling you wish to put in. Then fill with pumpkin pie filling. 

Pumpkin Pie Filling 

Blend or mix together: 
• 2-3 Tbsp pumpkin purée 
•1-2 tsp coconut milk 
•an egg white {or a whole egg if making 2} 
•1/4-1/2 tsp cinnamon
• a pinch of each ground ginger, cloves, and nutmeg 
•1/2 a Medjel date {or a tsp or so of honey}

Bake at 375 degrees for 45-60 minutes or until apple is soft. Then take out of the oven and top w/ candied pecans. 

Candied Pecans

Ingredients: pecans, a Medjel date{or honey or maple syrup}, coconut oil, and ghee/butter

On the stove in a small skillet melt:
•1/2 tsp coconut oil 
•1/2 tsp ghee or butter 

Then add:
•a 1/3 cup of chopped up pecans 
•the other half of the date chopped up {or some honey/maple syrup} 

Cook over medium till roastedish {yes, I did just make up my own word}.  This is approximately 5 minutes.  Stir frequently. 

Sprinkle the candied pecans on your fresh out of the oven baked apple. Then enjoy! Your tummy will thank you... Not even joking:)

~Allergy Free Wednesday~
~Recipe Round-Up~