It’s apple season! I mean, I know apples are available pretty much year-round, but they’re just so much more enjoyable in the fall, don’t you think? Now’s the time of year to pick up new heirloom varieties at the farmer’s market or take the family apple-picking at a local orchard. (Not that I’ve ever done these things, living nowhere near decent apples, but it’s still a nice thought–and something on my bucket list! I love trying different varieties of fruits.) Anyway, regardless of where you get your apples, it’s also the time of year to make cider and applesauce and apple pie and cinnamon apples… filling your home with so many wonderful seasonal aromas. And now, these Maple-Cinnamon Stuffed Apples can join the menu! These are based on an old family-favorite recipe for apples stuffed with brown-sugar oatmeal, adapted for the autoimmune protocol by using raisins sauteed with syrup and cinnamon instead. And might I say, I like this version better! It’s extremely straightforward and bursting with flavor. Pair it with your favorite AIP-friendly ice cream for an irresistibly divine treat.
Treat Your Sweet Tooth!
Being on a restricted diet doesn’t mean you have to give up every indulgence. Temptation can be rough, and when it strikes, it’s nice to have something on hand that’s safe to eat. Enter Sweet Apricity. They make creamy, delicious caramels and fluffy marshmallows that just so happen to be 100% autoimmune protocol-friendly. With excellent customer service, high-quality ingredients, a subscribe and save program, and some of the most incredible sweets you’ll encounter on the AIP, your sweet tooth doesn’t have to go wanting. Plus, they’re a great gift for anyone with food sensitivities! Get 10% off with coupon code CleanPlateHolidays now through January 30th, 2020!
- Preheat the oven to 400 degrees F and grease a baking dish with the coconut oil.
- In a small saucepan over medium heat, combine the raisins, milk, sugar, cinnamon, and salt. Cook, stirring frequently, 10 minutes, then stir in half of the maple syrup
- Place the apples in the baking dish and fill the cores with the raisin mixture. Bake 40 minutes or until the apples are fork-tender.
- Serve drizzled with the remaining maple syrup.