Apple Hazelnut Wedges (Paleo)

By mdancause

Ingredients

• 1/2 cup raw hazelnuts
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground ginger
• 1/4 teaspoon sea salt
• 1 large organic apple, such as Gala, Fuji, or Pink Lady
• 1 tablespoon virgin coconut oil, melted
• Coconut milk and Grade B maple syrup, for serving (optional)

Details

Servings 2
Adapted from dailybitesblog.com

Preparation

Step 1

Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper and set a wire rack on top.

In a food processor or coffee/spice grinder, process the hazelnuts until they are finely ground. Place them in a shallow bowl and whisk in the cinnamon, ginger, and salt. Place the melted coconut oil in a separate small bowl.

Cut the apple into 8 wedges. Cut into each wedge on an angle to remove the little sliver of core. Dip each wedge in the coconut oil, then in the hazelnut mixture to coat. Arrange the coated wedges on the wire rack, placing them cut side down.

Bake for 10 minutes. Using a tongs, gently flip the wedges and continue baking for another 5 minutes. Serve the apple wedges warm drizzled with coconut milk and maple syrup.