With the holidays approaching, scanning Pinterest for delectable sweets and creative treats has become one of our favorite pastimes, which led us to the imaginative blog, Desserts with Benefits. Started by native Canadian Jessica Stier, this blog blends the decadence of sinful desserts with the mindset of healthy eating. Jessica uses all-natural and nutrient-dense ingredients, often opting for sugar-free and gluten-free alternatives, but never misses the mark on taste. Her mission is to prove that healthy and tasty desserts do in fact exist – and after much time spent slaving over her recipes, we would agree, she does just that. Here’s Jessica with a recipe we can’t live without…
No need for fancy pie dishes or pie servers, you just need the apple itself! This mini apple pie recipe is perfect for small families, or any occasion where an entire pie is simply too much. Plus, they’re the perfect for those of us who need some portion control to help maintain our health and weight goals. This show-stopping apple-pie-in-an-apple recipe is incredibly unique and 100% guilt-free, making it an ideal alternative dessert recipe for the holidays.
Stuffed Apple Pies
7 Tbsp oat flour
3 Tbsp brown rice flour
1 Tbsp ground flaxseed
1/4 tsp sea salt
2 Tbsp shortening, butter flavor (organic and trans fat-free)
1 1/3 Tbsp unsweetened applesauce
4 tsp unsweetened almond milk
16 drops stevia extract
4 Granny Smith apples
4 Tbsp lemon juice
36 drops stevia extract
1/2 tsp apple pie spice
1/2 tsp cinnamon
To make the crust:
In a small bowl, whisk together the oat flour, brown rice flour, flax and salt.
In a pot, add the shortening, applesauce, almond milk and stevia. Over low heat, stir often, until ingredients are melted. Dump the dry ingredients over the wet ingredients and fold together. Form into a ball.
Preheat the oven to 375 degrees and coat 4 mini-muffin cups with coconut oil. Divide the dough into 4 and press into the muffin cups.
Bake for 5-7 minutes, or until the bottoms of the crust look dry.
For the apples:
Slice the tops off the apples, just enough to remove any remnants of the stem. Core the apples, then use a sharp spoon or grapefruit spoon to scoop out the apple flesh, adding the flesh to a bowl (leaving 1/4″ of the flesh around the skin). After each apple is scooped out, brush the inside and top with 2 tablespoons of lemon juice.
Add 2 tablespoons of lemon juice to the apple mixture, along with the stevia, cinnamon and apple pie spice. Toss together.
Fill the pie crusts with the apple filling and bake for about 13 minutes, or until the crust appears dry and doesn’t stick to the muffin tin.
Loosen the edges of the crust from the muffin tin with a knife. Slide two knives between the crust and tin on either side of the crust and pull the crust out.
Carefully press the crust into the apple. Serve immediately.