Desserts are one of the hardest things to find when eating AIP. By my second week eating strict AIP I had already noticed that my tastes had changed. Without a word of a lie I ate some butternut squash with salt and olive oil and it basically tasted like candy. I was dumbstruck that this unsweetened squash tasted so sweet but that is the nature of eating AIP. Even fruit has too much sugar so you have to regulate it carefully throughout the day. I think we can all agree that while this recipe uses only AIP ingredients, it likely has too much sugar to be considered strict AIP. Maybe you can cut back on the sugar, or eat a smaller portion, or both. But if you are like me and you need some damn dessert, like right now before someone gets hurt, this is a fast, easy and actually very satisfying recipe.
I think the absolute best apples to make this would be granny smith sour green apples, but that could just be my personal preference. Really when the craving strikes you can make this with any apples that you have on hand. That is what I did here and these were gala apples which turned out fine. I also like to keep the skins on, because why not, but I suppose a baking purist would want to remove them. My logic tells me that by the time we are trying to make actual edible desserts within the limitations of the autoimmune protocol, all conventions are out the window.
Prep time 10 minutes
Cooking time 25 minutes
Recipe yield 4 to 6 servings
6 apples (firm and sour are best)
1/4 cup coconut sugar
1/4 cup coconut oil (virgin, cold pressed)
1 tablespoon cinnamon
2 tablespoons coconut flour
1 tablespoons tapioca flour
1/4 teaspoon salt