“Mouthwatering Paleo Polish Apple Strudel with Almond Coconut Crust”
This Paleo Polish Apple Strudel with Almond Coconut Crust recipe features a delicious combination of flavors and textures. Suitable for an Intermediate cook, this dish is perfect for satisfying dessert cravings while adhering to a Paleo diet.
Allergens
Nuts, Coconut
Ingredients
- 3 medium Granny Smith apples, peeled, cored and sliced
- 1 cup almond flour
- 1/2 cup shredded coconut flakes
- 1/4 cup coconut oil, melted
- 2 tbsp honey
- 1 tsp ground cinnamon
- A pinch of salt
Instructions
- Preheat the oven to 350°F (180°C).
- In a large bowl, combine almond flour and shredded coconut flakes.
- Add melted coconut oil, honey, ground cinnamon, and salt. Mix until well combined.
- Line a baking sheet with parchment paper.
- Transfer the dough to the prepared baking sheet and use your hands or a spatula to shape it into a rectangle.
- Bake for 10 minutes, then remove from the oven.
- In another bowl, mix apple slices with cinnamon and honey.
- Arrange the apple slices on top of the baked crust, leaving some space between them.
- Bake for an additional 25 30 minutes until the crust is golden brown and apples are tender.
- Allow to cool for a few minutes before cutting into squares.
Chef’s Insight
The combination of almond flour and coconut flakes creates a unique, nutty texture perfect for a Paleo-friendly dessert.
Notes
Be sure to use Granny Smith apples for their firm texture and tart flavor.