Apple Enchiladas (AIP/Paleo) are a fun and satisfying dessert option. They are gluten free, dairy free, and contain surprisingly little added sugar!
Hi, friend! I have something so delish for you, which will be absolutely perfect for your Cinco de Mayo dessert! 😀
I have no idea why the idea popped into my head when it did. Many years ago, my sister-in-law served apple enchiladas for dessert at their house, and it made an impression on me. I think that particular version involved a can of apple pie filling, flour tortillas and butter. Drool-worthy.
Of course, that won’t fly on a diet that avoids gluten, dairy, and processed sugar. But I tell you, this version will definitely fly. It’s one of those recipes that you could serve without telling anyone it’s AIP/Paleo, and they wouldn’t know. They would be too busy stuffing their faces.
The thing that makes these possible…
… is coconut wraps! These coconut wraps
Need more ideas for Cinco de Mayo?
In my years living in Arizona, Cinco de Mayo was a reason to celebrate for many. How lucky I was to have authentic Mexican food available! Here are some other AIP/Paleo recipes you can use, if you are celebrating:
If you are not feeling celebratory right now, I understand. Honor whatever you are feeling. But how about having an apple enchilada with that?
As always, I am wishing you so much love and healing.
💗,
Wendi
Apple Enchiladas (AIP/Paleo)
Course: Treats and SnacksCuisine: AIP, Paleo, MexicanDifficulty: Medium4
servings20
minutes20
minutes15
minutesApple Enchiladas (AIP/Paleo) are a fun and satisfying dessert option. They are gluten free, dairy free, and contain surprisingly little added sugar!
Ingredients
For the vanilla sauce:
1/4 cup pure maple syrup
1/4 cup coconut butter, softened
1/4 cup coconut oil
1/4 cup full-fat coconut milk
2 tsp alcohol-free vanilla
For the enchiladas:
1 cup finely chopped Granny Smith apples
2 cups finely chopped sweet apple (Golden Delicious, Gala, etc.)
2 TBSP arrowroot starch/flour
2 TBSP water
2 TBSP lemon juice
2 TBSP honey
2 tsp cinnamon
1/2 tsp ground cloves
1/2 tsp sea salt
4 coconut wraps
, plain or cinnamon
(I prefer plain for this recipe.)
Coconut oil or palm oil shortening
for greasing
Directions
- Start with the sauce because it needs time to cool and thicken. Melt together the maple syrup, coconut butter, and coconut oil in a small saucepan over medium low heat, whisking gently for about 2 minutes.
- Add coconut milk and vanilla to the saucepan. Gently whisk all for about 3 minutes. Set aside and allow to cool and thicken while you make the enchiladas.
- Now for the enchiladas! In a cold pot or large saucepan, place apples, arrowroot starch, water, lemon juice, honey, cinnamon, cloves, and salt. Stir to combine. Let sit for 10 minutes to allow the apples to release some of their juice.
- Place pot over medium heat. Cook, stirring occasionally, for 5 minutes. Remove from heat and let cool for 5 minutes. Meanwhile, pre-heat oven to 350 degrees F, and lightly grease an 8″ X 8″ baking dish.
- This step is like making a burrito. Start with one wrap. Place a scant 1/2 cup of apple mixture on the wrap in a horizontal line 2 ” from the bottom of the wrap. Fold bottom of the wrap up and over the apple mixture. While holding this down, fold in each side about 1″. Roll the enchilada upward until you reach the top. Place enchilada seam side down in the baking dish. Repeat this step for the next 3 wraps.
- Bake uncovered for 10 minutes or until enchiladas just begin to brown. Keep an eye on them. Coconut wraps can brown quickly. To serve, place enchiladas on individual plates, and drizzle them generously with vanilla sauce.
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