I found this fantastic dessert recipe when I was on the GAPS Diet a few years back. I wish I had invented it. It’s a moist peanut butter cake topping over a bed of delicious baked apples. Or imagine baked apples with a peanut butter pie crust topping, or a dessert “crisp”, similar to having oats and nuts over baked fruits. It’s unique in that it uses peanut butter as the “flour” or thickener in the topping.
The ingredients work for the Paleo diet, GAPS Diet, and Specific Carbohydrate Diet. It’s also grain-free, gluten-free, soy-free, and dairy-free if you change the butter below to other fats. I like grass-fed pork or duck fat, or MCT oil (coconut with less coconut flavor).
Remember that fats from pastured or grass-fed meat sources are a healthy source of Omega 3 Essential Fatty Acids, which most of us lack in our nutritional picture. Coconut oil is beneficial for brain health, as well as being anti-inflammatory, anti-viral and anti-bacterial.
The honey does raise blood sugar, but it doesn’t deplete the body of vitamins nor grow bad bacteria like white sugar can. The peanut protein helps slow down the absorption of the honey.
Here’s the ingredient list, so you can see if the recipe fits your eating plan:
5 to 6 medium baking apples cored, peeled and sliced up
butter to grease pan (use other fat for Dairy-free version – coconut oil, animal fat)
nutmeg to flavor apples (fresh ground preferred)
1/4 cup butter (melted) – (use other fat for Dairy-free version – coconut oil, animal fat)
1 teaspoon baking soda
1/2 cup honey
1 teaspoon pure vanilla
1 cup “Old Fashioned” peanut butter (Peanuts and Salt only)
If you make it, try to spread the topping to the pan edges, to cover the apples. This will help them steam and cook evenly. The topping rises quite well, in spite of the lack of baking powder. The baking soda here does not taste unpleasantly salty.
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