It isn't often that I'm hit with a burst of culinary creativity, but my lackluster feelings about my snack seemed to inspire me to channel a paleo version of Paula Deen. In an effort to spice things up, I pulled out my baking pan, my cutting board and a jar of cinnamon. I set out to stuff those apples like a Thanksgiving turkey.
I was feeling pretty confident about this kitchen adventure, so I also grabbed my camera and documented the journey (except for the unsuccessful first attempt to core an apple- I conveniently forgot to photograph that fail). My efforts resulted in one of the most delicious unsweetened, gluten free, grain free, dairy free, nut free snacks I've had in a long time. So, I'm sharing the recipe!
Grain Free Tahini Stuffed Baked Apples
Serving size: 1 serving
-1 Granny Smith Apple
-2 Tablespoons Unsweetened Tahini (I love Max Sesame Sprouted Tahini)
-Gluten Free Cinnamon (Spicely's Cinnamon is Certified Gluten Free)
Optional: I don't sweeten my treats, but if you're looking for something with a little sweetness, try mixing 1 tsp of honey (or organic maple syrup for vegans) in with your tahini, and/or sprinkle coconut sugar on the inside of your apple and over the top of your creation before baking.
1. Pre-heat your oven to 350 degrees. In the meantime, core your granny smith apple. This can be problematic for those who are slightly-less-than-graceful in the kitchen. You might want to invest in an apple corer (I know I am).
2. Unlike other baked apple recipes, you want to core your apple right-side up (area where the stem was pointing upward). Make sure the opening to your newly cored apple is wide, and slightly widen the apple's "tunnel" where the core once was by shaving down the insides. This will accommodate the full 2 tablespoons of tahini.
3. Place your granny smith apple in a stainless steel baking dish or cake pan and lightly dust the inside and the outside of your apple with Cinnamon.
4. Stuff your apple with two tablespoons of tahini. One tablespoon should fit inside, and 1 tablespoon will sit atop the apple and spill over the sides.
5. Dust the tahini on top of your apple with cinnamon. Then you're ready to bake! Bake at 350 degrees for 40 minutes, or until the tahini on top of your apple starts to harden and brown.
Try to let your apple sit for a moment before you dig in, or else it's going to suffer a little implosion like mine did, and the insides are going to end up on the outside. But despite becoming a volcano-apple, it tasted amazing! There was something about the baked and browned cinnamon tahini on top that made this snack quite divine. If you're into sweetening your snacks, I'm sure a dollop of honey on top in the baking process would have been a delicious, caramelized-addition. Sort of like a gluten free, paleo, vegan, personal-sized apple pie!
More creative and food-allergy friendly ways to eat your apple for snack:
Nourishing Time's Apple Mint Coconut Butter Bars
Lexi's Clean Kitchen's 7 Minute Warm Apple Crumb Minis
Meatified's Apple Pie Pudding
Healthful Pursuit's Apple Pie Crackers