These Apple Enchiladas with Vanilla Sauce are a fun and satisfying dessert option. They are gluten free, dairy free, and contain surprisingly little added sugar! Wendi of Wendi’s AIP Kitchen created this special gluten free recipe. It’s made possible with the help of coconut wraps and would be the perfect Cinco De Mayo dessert for an AIP/Paleo diet. In fact, they are so good that your friends and family will have no clue that they are AIP friendly as they will be too busy eating! If you need help finding out about coconut wraps you can find Wendi’s recommendations on her blog.
You will need about 20 minutes of prep time and another 20 minutes of cook time. Four people will be able to enjoy these delicious Apple Enchiladas with Vanilla Sauce after about 15 minutes of cool/rest time. The recipe calls for 2 tsp of alcohol free vanilla (I’m sure you can guess which brand we recommend!). The recipe also calls for cinnamon, and although any brand will work, we recommend trying the organic cinnamon from our sister company Red Ape Cinnamon, we think you will be impressed with the flavor.
Serves
4 People
Equipment
Measuring Cups
Measuring Spoons
Small and large sauce pan
8″X8″ baking dish
Prep time
20m
Cook Time
20m
Ingredients
1/4 Cup pure maple syrup (for vanilla sauce)
1/4 Cup coconut butter, softened and stirred before measuring (vanilla sauce)
1/4 Cup coconut oil (vanilla sauce)
1/4 Cup full-fat coconut milk (vanilla sauce)
2 Teaspoons Pure Vanilla Extract (vanilla sauce)
1 Cup finely chopped Granny Smith apples
2 Cups finely chopped sweet apple (golden Delicious, Gala, etc.)
2 Tablespoons arrowroot starch/flour
2 Tablespoons water
2 Tablespoons lemon Juice
2 Tablespoons honey
2 Teaspoons cinnamon (Red Ape Cinnamon)
1/2 Teaspoon ground cloves
1/2 Teaspoon sea salt
coconut wraps (Nuco brand)
Coconut oil or shortening for greasing
Instructions
- Start with the sauce because it needs time to cool and thicken. Melt together the maple syrup, coconut butter, and coconut oil in a small saucepan over medium low heat, whisking gently for about 2 minutes.
- Vanilla Sauce Continued: Add coconut milk and vanilla to the saucepan. Gently whisk all for about 3 minutes. Set aside and allow to cool and thicken while you make the enchiladas.
- Now for the enchiladas! In a cold pot or large saucepan, place apples, arrowroot starch, water, lemon juice, honey, cinnamon, cloves, and salt. Stir to combine. Let sit for 10 minutes to allow the apples to release some of their juice.
- Place pot over medium heat. Cook, stirring occasionally, for 5 minutes. Remove from heat and let cool for 5 minutes. Meanwhile, pre-heat oven to 350 degrees F, and lightly grease an 8″ X 8″ baking dish.
- This step is like making a burrito. Start with one wrap. Place a scant 1/2 cup of apple mixture on the wrap in a horizontal line 2 inches from the bottom of the wrap. Fold bottom of the wrap up and over the apple mixture. While holding this down, fold in each side about 1″. Roll the enchilada upward until you reach the top. Place enchilada seam side down in the baking dish. Repeat this step for the next 3 wraps.
- Bake uncovered for 10 minutes or until enchiladas just begin to brown. Keep an eye on them. Coconut wraps can brown quickly. To serve, place enchiladas on individual plates, and drizzle them generously with vanilla sauce. Best if left to cool for about 15 minutes.