Get nutritious Paleo meals on the table faster and easier with help from Jennifer Bumb’s The Paleo Sheet Pan Cookbook: 60 No-Fuss Recipes with Maximum Flavor and Minimal Cleanup (2020, Page Street Publishing Co.). Choose from a diverse array of hands-off choices, from breakfasts to main meals to sides and desserts, that all cook on one pan — all you need to do is pop it in the oven.

Spice up weeknights with suppers full of healthy fats, lean proteins and hearty vegetables like Fajita Meatballs with Squash and Cilantro-Lime Dressing, Mediterranean Pizza and Apple-Dijon Stuffed Pork Loin.

Have breakfast ready in a flash with Tomato-Basil-Bacon Frittata and Heavenly Blueberry Pancakes. Crowd-pleasing sides include Broccoli Tater Tots and more.

Baked

Hasselback Apples

with Caramel Sauce

I love fall. The weather gets a bit cooler, but the best part is that it is apple season. Everyone always raves about pumpkins in the fall, but let’s be real: Apples are where it’s at. These Hasselback apples are great on their own, but the caramel sauce adds a certain je ne sais quoi to the dessert. The caramel sauce is made from coconut milk, which is a good source of healthy fats, and then drizzled over the apples, which are full of potassium and vitamin C.

 

    Caramel Sauce:

One 13.5-ounce can unsweetened full-fat coconut milk

1/2 cup coconut sugar

Pinch of salt

1/2 teaspoon vanilla extract

    Apples:

1/4 cup melted coconut oil, plus 1-1/2 tablespoons for greasing

4 medium apples, cored and halved vertically

1 heaping tablespoon ground cinnamon

Chopped walnuts, optional

 

Caramel sauce: Shake the can of coconut milk, pour contents into small saucepan. Whisk in sugar, salt and vanilla, bring mixture to low boil. Reduce heat to low, simmer sauce 25-30 minutes until sauce has reduced by half and getting thick. Stir frequently throughout simmering to prevent sauce from burning on bottom and sides of pot. Remove sauce from stove, let cool.

Prepare apples while caramel sauce is cooling. Preheat oven to 425°F and grease a sheet pan with coconut oil.

Make thin slices lengthwise on each apple half, but do not cut all the way through the apple, this is the Hasselback technique. Place cut apples, open-side down, on prepared pan. Brush the top of each apple with some of the coconut oil, sprinkle cinnamon over the top. Lightly cover apples with foil and bake them 15 minutes. Brush more melted coconut oil over each apple. Re-cover and return apples to oven for another 15 minutes or until the apples have softened.

For serving, drizzle caramel sauce over apples and top them with walnuts, if using.

Serves eight.

Note: Caramel sauce will stay fresh in a glass jar in the refrigerator for up to 10 days. It will need to be stirred before each use.

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