Mini Paleo Breakfast Apple Pies

I’ve been thinking about making German Apple Pancakes for quite some time so I decided it was about time to whip up some paleo goodness!

Who doesn’t love apple pie? This recipe will satisfy your craving with that perfect taste of autumn.

This makes an excellent breakfast treat because it’s healthy and so easy to make. There’s just a little bit of maple syrup and honey to add sweetness, but these mini apple pies are made mostly out of eggs and coconut. The result is a chewy, Paleo-friendly pastry with plenty of fat and protein.

They also make a great breakfast for those of us who like to get up right before throwing on some clothes and running out the door in the morning. For that situation, these breakfast apple pies can be made ahead of time and stored in the fridge, so they’re ready to go when you are.

This paleo breakfast came out delicious and I got a good reception on Facebook too! :)

Yield: 3-5 Servings

Ingredients

6 organic eggs
1 cup full fat coconut milk, canned
3 tablespoon coconut oil, melted
2 teaspoon vanilla extract
2 teaspoons pure maple syrup, Grade B
1/4 cup coconut flour
1/2 teaspoon baking soda
1/8 teaspoon nutmeg
4 organic apples, cored and diced
2 tablespoon coconut oil
2 tablespoons raw organic honey
1 teaspoon cinnamon
1 teaspoon nutmeg
juice of 1/2 lime

Directions

Preheat Oven to 425°F
In a large bowl combine eggs, coconut milk, coconut oil, vanilla and maple syrup.
In a small bowl stir coconut flour, nutmeg and baking soda.
Mix the dry ingredients into the wet ingredients and mix well to combine. Set it aside while you prepare the apples.
In a large frying pan heat the coconut oil and raw organic honey together.
Add in cinnamon, nutmeg and lime juice - stir and cook for 1 minute.
Add in apples and sauté until all of them are nicely coated.
I was able to use my Paula Deen Butter Warmer, but if you don't have that you can use any small pan, to melt the leftover coconut oil.
If you have Ramekins you can use them, but since I don't have them I used my Wilton Non-Stick Tart/Quiche Pans and divided the apple mixture between them. Then evenly divide the egg mixture on top of the apples between the pans.
Place the tart pans on a baking sheet and bake for 20 minutes at 425°F.
Then reduce to 375°F and cook for an additional 20 minutes.
Enjoy! :)

Mini Paleo Breakfast Apple Pies