Apple slices on a white plate with a dark drizzle, shredded coconut and chopped nuts.
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Apple Nachos with Blueberry Drizzle

ByMelanie
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Fan thin apple wedges onto a plate, spoon crushed blueberries over the top and finish with shredded coconut.

Apple slices on a white plate with a dark drizzle, shredded coconut and chopped nuts.
Melanie

Apple Nachos with Blueberry Drizzle

Fan thin apple wedges onto a plate, spoon crushed blueberries over the top and finish with shredded coconut.
Print / Save PDF Pin Recipe
Prep Time 5 minutes
Cook Time 0 minutes
Total Time 5 minutes
Servings: 1 plate
Course: Snack
Calories: 220
Ingredients Method Nutrition Notes

Ingredients
  

  • 1 medium apple skin on (180 g)
  • 1/2 cup blueberries scant measure (60 g), fresh or unsweetened frozen
  • 1/2 oz unsweetened shredded coconut plain (14 g)
  • 1 tsp water

Method
 

  1. Wash and core the apple. Cut it into thin wedges and fan them in a single layer on a plate.
  2. Put the blueberries and water in a small bowl. If the berries are frozen, microwave in 15-second intervals until soft enough to mash.
  3. Crush the berries with a fork until they form a spoonable sauce. Spoon the sauce over the apple slices.
  4. Scatter the shredded coconut over the top and serve immediately.

Nutrition

Calories: 220kcalCarbohydrates: 37gProtein: 2gFat: 10gFiber: 8g

Notes

Gluten-free, dairy-free and grain-free. Made with Core AIP elimination ingredients. Histamine tolerance varies.

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Photo credits

Serving photo by Lauren Lanker, The Thinking Closet

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