Did you think of Top Gun when you saw the title of this post? Yah, so did I! Well, when you taste these Inverted Paleo Apple Pies, you’ll forget about fighter pilots and start thinking about the Fall! They’re packed with healthy autumn flavors, but unlike normal Paleo apple pies, the crust is on the inside of the apple! My kids, husband, and I loved the apples drizzled with a little extra maple syrup. Yum!
One of the reasons I love the Fall is because it’s easy to make healthy recipes out of the popular foods! Apples, pomegranates, and pumpkins are super-foods in my book, and cashew flour pie crusts are to die for! There are actually health benefits to all of the ingredients in these Paleo apple pies, but I’d like to highlight just a few of them. First, of course, the apples are full of antioxidants, soluble and insoluble fiber, vitamin C, vitamin A, folate, and trace minerals. Pectin, a form of soluble fiber found in apples, helps lower cholesterol and regulate blood sugar levels by slowing down your digestion. When I originally went on my diabetes reversal diet apples were one of the few fruits on the list of approved foods! The fat and protein found in pecans, coconut oil, coconut flour, and flax seeds, also slow down your digestion and sugar absorption. One final health benefit I’d like to share with you is that the type of fat in coconut oil is a saturated medium chain fatty acid, which is easy for your body to process. That means you use it as energy, instead of storing it as fat. Woohoo!
If you would like more information on how to eat a healthy diet that is diabetic friendly, I highly recommend the book, “The End of Diabetes,” by Dr. Joel Fuhrman. Dr. Fuhrman has helped thousands of patients actually reverse their diabetes! Although I’m not vegan, like he is, I learned a LOT from his books, and highly recommend this one, in particular. If you are not diabetic, but want to learn more about nutrition and healthy eating, I recommend you read his other book, “Eat to Live.”
One more resource I highly recommend, especially if you are trying to figure out how to eat a gluten free diet, is Simply Gluten Free Magazine. This magazine is full of awesome recipes and ideas, and many of them are both dairy and gluten free. They even have sections for Paleo recipes, and each issue includes a few articles on health, nutrition, and research related to gluten! You can click on the link I’m sharing to subscribe.
Before we get to the recipe for the Inverted Paleo Apple Pies, I want to invite you to join with others who are making healthy changes. I’d love to walk alongside you in your journey towards wholeness and health! Jesus said, “I have come that they may have life, and have it to the full!” Freedom from food addictions is part of having a truly full life.
Makes 9 Apples
- 1 1/2 Cup Pecans
- 1/4 Cup Coconut Flour
- 2 Tsp Pumpkin Pie Spice
- 1/4 Cup Ground Flax Seeds
- 1/4 Cup Maple Syrup
- 1/2 Tsp Sea Salt
- 1/4 Cup Coconut Oil
- 9 Small Granny Smith Apples
Spray an 8 inch glass baking dish with coconut oil and heat the oven to 350 degrees F. Core your apples and cut a little bit of extra apple off of the top. I used a knife, but you can also use an apple corer. I thought this part would take forever, but it really wasn’t too bad…once I got the hang of it! I tried to make little bowl shaped slits around the top, so that there was room for extra filling!
Place all of the ingredients, except apples, into your food processor and run it until the pecans are in tiny pieces. I had to scrape down the sides a couple times.
Using your finger and a spoon, squish the pie filling into each apple, piling up extra on the top. Place them each in your greased baking dish and bake for 10-20 minutes. I gave you a large range of cooking times here, because it’s really up to you on how you want these to turn out. I didn’t want brown apples, so I went with 10 minutes. If the brown doesn’t bug you and you want softer, more traditional baked apples, go for the 20 minutes (or even more, depending on how soft you want them).
Let the Inverted Paleo Apple Pies cool for about 10 minutes after cooking, then serve with coconut cream and maple syrup drizzled over the top. Enjoy!