Hasselback potatoes seem to be absolutely everywhere these days, and with good reason, they are easy to make and look so good! I have tried experimenting with different SCD legal variations including butternut squash and carrots, but they both had room improvement to say the least.
I was so excited when I came across a sweet version on Cooking Light that used apples, genius! I played around with different ingredients and came up with this grain, gluten, dairy and refined sugar free version that is so delicious.
These hasselback apples are like individual servings of apple pie. Each slice of apple is tender and juicy and coated in a crumbly cinnamon, nutmeg and coconut mixture. Topped with a spoonful of cinnamon coconut whip and sprinkled with pecans, this is an impressive dish to serve to guests.
You can prepare the dish a few hours in advance and quickly warm them through before serving. I am also happy to report that the leftovers taste just as good one to two days later (especially for breakfast!) so this is definitely a recipe that’s worth doubling.
If you make this recipe let me know in the comment section below, I would love to hear what you think or take a photo and tag me (@everylastbite1) on Instagram, I love seeing your photos!
- 2 large apples (I used Red Delicious)
- 2 tbsp coconut oil, melted
- 1 tbsp cinnamon
- 1½ tbsp honey*
- 3 tbsp unsweetened shredded coconut
- ¾ tsp cinnamon
- 1 tbsp honey*
- ¼ tsp nutmeg
- 3 tbsp coconut oil
- 1½ tbsp almond flour
- pinch of salt
- 1 can coconut cream
- 1 tsp honey*
- ¼ tsp cinnamon
- ¼ cup toasted pecans, chopped
- Preheat the oven to 200 degrees celsius (390 degrees Fahrenheit)
- Peel the apples, core and slice in half. Place the apples face down on a cutting board and cut ¾ of the way through the apple, continue making slices across the rest of the apple. Repeat with the other 3 halves.
- Combine the melted coconut oil, cinnamon and honey in a bowl. Place the sliced apples face down in a baking dish and liberally brush with the coconut oil, honey and cinnamon mixture. Cover the baking dish with tinfoil and bake in the over for 25-30 minutes or until the apples become tender.Remove from the oven and allow the apples to slightly cool.
- In a bowl combine the ingredients for the filling. Add 1-2 spoonfuls of the apple juice from the bottom of the pan to thin out the mixture.
- Using a fork, carefully place a small amount of the coconut mixture into each of the slits. Once the apples have been stuffed, return the baking dish to the oven and bake for 10 more minutes.
- While the apples are cooking, stir the coconut cream, honey and cinnamon together. Be sure not to over stir as the cream may become more liquid.
- To serve top each apple with a spoon full of the coconut whip and sprinkle with chopped pecans.