I used 100% powdered monk fruit instead of honey. I just sprinkled the apple slices with cinnamon and then sprinkled the monk fruit over top and tossed it all together. The apples weren't coated like they are in the picture but they were still really delicious.
1/23 - I ran out of ground cinnamon, so I sprinkled the apple slices with pumpkin pie spice instead. I boiled a couple of cinnamon sticks in a cup of water and then let it simmer for five or 10 minutes. I poured the cinnamon sticks and water over the prepared apples in the baking dish and proceeded as usual. I omitted the ghee.* I think I may actually prefer them this way!
- 4–5 (1.5 lbs) crisp medium apples, peeled and cut with an apple corer/slicer
- 1 1/2 tsp cinnamon
- 1/2 tsp vanilla extract, opt.
- Ghee*
- Preheat oven to 375 degrees
- Toss peeled apple slices with cinnamon, vanilla, and 1/16 tsp powdered monk fruit.
- Spread a thin layer of ghee on a small rectangular glass baking pan (or line with parchment or silicone). Add apple slices in an even layer. Dot with ghee.
- Bake for 15 minutes
- Stir, spread evenly, and return to the oven
- Bake for another 7 minutes, and stir again
- Bake for another 7-9 minutes, until apples are tender
- Let cool slightly and enjoy as desired!
- Refrigerate leftovers. Reheat slightly before serving.
Adapted from https://nyssaskitchen.com/paleo-baked-cinnamon-apples-paleo-vegan/
