Apple Pie Roll-Ups
Warm cinnamon apples tucked into gluten-free almond-flour tortillas, baked until crisp and finished with dairy-free coconut caramel. Makes six apple pie roll-ups.
Apple Pie Roll-Ups
Warm cinnamon apples tucked into gluten-free almond-flour tortillas, baked until crisp and finished with dairy-free coconut caramel. Makes six apple pie roll-ups.
Ingredients
Equipment
Method
- Heat oven to 350°F and line a baking sheet. Simmer apples with 1/2 cup water, 2 tablespoons sugar, 1/2 teaspoon cinnamon for 6-8 minutes, until tender. Mix cornstarch with 1 teaspoon cold water, stir into the apples and simmer gently for about 1 minute, stirring, until thickened. Remove from heat and stir in lemon juice.
- Warm tortillas according to their package until flexible. Divide filling among them, roll tightly and place seam-side down on the sheet.
- Mix coconut oil with remaining 2 teaspoons sugar and brush over the rolls. Bake 15-18 minutes, until crisp. Sprinkle with remaining 1/4 teaspoon cinnamon and drizzle with caramel (about 2 teaspoons per roll).
Nutrition
Notes
Use gluten-free, dairy-free almond-flour tortillas and coconut caramel, such as Siete and Nature’s Charm. Warm tortillas before filling to reduce cracking. Prepared caramel may taste sweeter than homemade caramel.
Nutrition is estimated per serving from USDA FoodData Central and representative product labels. Uses Siete almond-flour tortillas, 375 g peeled diced apples and 90 g Nature’s Charm caramel. The caramel weight is scaled from the manufacturer’s recipe conversion of 120 g per 1/3 cup. Includes all caramel.
Inspired by Michelle Hoover.
Storage: For the crispest tortillas, serve soon after baking. Refrigerate leftovers within 2 hours (1 hour above 90°F), covered at 40°F or below, and use within 3–4 days. Reheat in an oven until hot throughout; the tortillas may soften during storage.
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Inspired by Michelle Hoover. Photo: Sierra Inn for Unbound Wellness.
