Grain Free Apple Dumplings
I live in the middle of Pennsylvania Dutch Country. We have gorgeous rolling hills, Amish farms as far as the eye can see, and…..
If you live or have lived in or near Pennsylvania Dutch country, you already know that apple dumplings are a staple here this time of year. If you’ve never had an apple dumpling, let me introduce you to the best thing EVER to make with apples
Apple Dumplings started to appear at all my local farmer’s markets this past month. Everytime I would go, I couldn’t get the smell of those lovelies out of my head.
One thing I knew for sure: I had to create a grain-free apple dumpling.
It took a lot of failed attempts, but I finally came up with a version that completely knocked my socks off. I had a lot of super picky (a.k.a. I refuse to like anything that I know is Paleo) taste testers that all gave me two thumbs way up for this one, too. This is a small feat in itself if you knew these people. Do you know people like that, too or is it just me?!
But seriously, all you crazy “I refuse to like anything that I know is Paleo” people, how could you not love this:
I am probably most excited about this apple dumpling dough. It’s the closest thing to regular dough that I’ve ever made so far. It feels just like a yeast bread dough – it’s soft and it stretches and kneads just like it! How do you like my lovely dough ball?
There’s nothing better than the taste of a freshly picked sweet juicy apple from a local orchard (or picked from your own tree if you are so lucky) and these apple dumplings are such a fun and ridiculously yummy thing to make with them!
Have you ever had an apple dumpling? Will you try these? Leave me a comment :)
- 3 small sweet apples, peeled and cored
- ½ cup coconut oil
- ½ cup milk of choice (I used THIS coconut milk)
- 1 lemon, juiced
- 1 teaspoon pure vanilla extract
- ½ teaspoon sea salt
- 2 tablespoons pure raw honey or pure maple syrup
- ½ cup arrowroot powder
- 1 egg
- ½ cup coconut flour
- 1 teaspoon pure raw honey or maple syrup
- 1 teaspoon butter or ghee
- two pinches of cinnamon
- pinch nutmeg
- optional: I prefer mine plain, but many people like to add a pinch of nuts or raisins
- Preheat oven to 350 degrees F.
- In a small saucepan, bring the coconut oil, milk, fresh lemon juice, vanilla and salt to a boil over medium high heat.
- When it has a nice boil going on, remove from heat (IMPORTANT) and then add in the honey and arrowroot powder.
- Stir for a minute until you have a gloopy mess and melted coconut oil at the bottom. At this point, you will probably be yelling at me that I screwed up the recipe, but I promise you, it’s supposed to look like a big mess.
- Let cool for a few minutes.
- Once cool, add in the egg. Stir.
- Add in the coconut flour. Stir until well combined.
- Take the dough out of the pot and knead for a minute.
- Divide dough into 3 separate balls.
- Roll or press each dough ball into a 6 inch circle. Each circle should be about ¼ inch thick. Putting the dough on a silpat or parchment paper works really well, but the dough is very easy to work with and doesn’t stick so any surface will work!
- Place your cored and peeled apple in the middle of each dough circle.
- Place 1 teaspoon of honey, 1 teaspoon butter and a pinch of cinnamon and nutmeg in each hollowed out core (you can add any nuts or raisins inside the hollowed core, if you wish)
- Bring the dough up to the center of the apple until the apple is completely wrapped in the dough.
- Put each apple in a lightly greased (with butter or coconut oil) baking dish.
- Bake for 30 minutes or until dough is lightly browned on top.
- Pour sauce all over the apples.
- Bake for an additional 15-20 minutes. If the tops start to get too brown, lightly cover. Enjoy!
- Bring the butter, milk, cinnamon, salt and vanilla to a simmer. Remove from heat and stir in honey and arrowroot until well mixed.