Ginger’s apple pie filling concoction. Simple, lovely, so tasty!
Paleo – Gluten free
- 1/4 cup melted ghee; do not over do it or you have chunks of it. Ginger likes the 4th & Heart brand
- 5 pink lady apples peeled and chopped
- ½ cup coconut sugar (or Stevia or Monk Fruit sweetener) to taste
- ¼ cup canned coconut milk – for the cream at the top and the milk
- 1 Tbsp or more lemon juice
- 1 tsp Organic vanilla extract
- ½ tsp Organic cinnamon
- ¼ tsp Organic nutmeg
- 1/8 tsp Organic ground cloves
- 1 Tbsp Bob’s Red Mill tapioca flour
DIRECTIONS
- Add ghee to a large nonstick sauté pan over medium heat. Add chopped apples and sauté for 5 minutes, until tender.
- Add coconut sugar, coconut milk, lemon juice, vanilla extract, cinnamon, nutmeg, and ground cloves and cook for 3 additional minutes.
- Add tapioca flour to thicken and combine.
- Turn heat down to low or let it cool in the pan till you can handle it.
- Serve hot with ice cream (Ginger likes CaDo) or a granola topping as you choose.
Keeps for up to two weeks without freezing.