No-Sugar-Added Mini Apple Pies

No-Sugar-Added Mini Apple Pies

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From: Eatingwell.com, October 2018

These delectable single-serving tarts are gluten-free and sweetened with dates instead of refined added sugars. Top with a little unsweetened whipped cream to take this special—yet healthy—dessert to the next level.

Ingredients 12 servings

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Original recipe yields 12 servings
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  • 1 cup dates, divided
  • 1 cup boiling water
  • 1½ cups pecans, toasted and finely ground
  • 1½ cups oat flour (see Tip)
  • ⅓ cup melted butter
  • ½ teaspoon salt
  • 1 cup apple cider
  • 3 medium apples, peeled and chopped
  • ½ teaspoon ground cinnamon
  • 1 teaspoon vanilla extract
  • 1 tablespoon cornstarch

Preparation

  • Prep

  • Ready In

  1. Preheat oven to 350°F. Coat a muffin pan with cooking spray.
  2. Place dates in a medium bowl and cover with boiling water. Let soak for 20 minutes. Drain the dates, reserving ¼ cup soaking liquid. Puree the soaked dates and the reserved soaking liquid in a food processor. Add ground pecans, oat flour, butter and salt; pulse until combined. Firmly press 2 generous tablespoons date mixture into the bottoms and up the sides of each muffin cup. Bake until set, but not browned, 10 to 12 minutes. Let cool on a wire rack for 15 minutes.
  3. Meanwhile, place the remaining ½ cup dates and cider in a blender or food processor and blend until mostly smooth. Transfer to a medium saucepan, along with the apples and cinnamon. Bring to a simmer over medium-high heat. Reduce heat to maintain a simmer and cook, stirring often, until apples are mostly tender, 12 to 15 minutes. Remove from heat and stir in vanilla and cornstarch.
  4. Using about 2 tablespoons filling for each tart, divide the filling among the crusts. Bake until crust is browned on the edges and filling is hot, 12 to 15 minutes. Let cool at least 20 minutes. Run a sharp knife around the edges and remove tarts from the muffin pan.
  • To make ahead: Store tarts in a covered container at room temperature for up to 1 day.
  • Tip: People with celiac disease or gluten sensitivity should use oats and oat flours that are labeled "gluten-free," as oats are often cross-contaminated with wheat and barley.

Nutrition information

  • Serving size: 1 tart
  • Per serving: 228 calories; 15 g fat(4 g sat); 3 g fiber; 23 g carbohydrates; 3 g protein; 5 mcg folate; 13 mg cholesterol; 12 g sugars; 0 g added sugars; 186 IU vitamin A; 1 mg vitamin C; 27 mg calcium; 1 mg iron; 98 mg sodium; 185 mg potassium
  • Carbohydrate Servings:
  • Exchanges: 3 fat, 1 fruit, ½ starch

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