Paleo Baked Apples with Cider Syrup
So, I’m sort of late to the game, but I’m totally in apple/pumpkin mode. As a blogger I should be feeding you gingerbread and peppermint right now. I guess that’s what happens when I take a blogging break mid-September to mid-November.
You know what, though? We eat apples and pumpkin the entire seasons of fall and winter.
And I’m glad to have a little mojo back.
Recently I did a step-by-step post on the Tasty Kitchen Blog featuring a Baked Apples recipe from My Friend’s Bakery. It was such a fun, easy recipe and my littlest was the perfect sous chef. She’s usually my sous chef, whether I’d like one or not.
This is a traditional recipe, made with oats (and eaten with caramel sauce and vanilla bean gelato), but I wanted to create my own paleo version.
And eat it with caramel sauce and vanilla bean gelato.
OK, not really. I have very little self-discipline when I’m pregnant. The only thing that keeps me from jumping completely off the wagon is that gluten and sugar (particularly when eaten together) give me the worst heartburn ever. I figured this out during my last pregnancy.
Hot sauce? No problem.
Spicy sausage? Bring it on?
Brownies and ice cream? Heartburn and reflux so bad I can’t lay down to sleep.
It’s awful. But at least I can control it well. (When it isn’t November and December.)
So yes, a cleaned-up paleo version of that delicious fall treat!
I made some apple cider syrup to drizzle over these, which, depending on your paleo-ness, may or may not be OK for you. Fruit juice in general has a high concentration of sugars, but when you reduce it by 3/4ths? Yowza. Like, the most delicious syrup ever, but very sweet.
And the perfect replacement for caramel sauce, if I do say so myself.
If you have some extra apples whip up these Gluten-Free Apple Nachos for dessert later in the week! You can find the recipe over at My Gluten-Free Kitchen.
For the Cider Syrup: