Sometimes, trending recipes aren’t what you were expecting. Other times, they’re a hit with your whole family. This is one of those times. This TikTok tortilla hack turns a plain old tortilla into a hearty meal or treat in just a few minutes, and the possibilities for fillings are endless. We’re offering up a few recipes to get you started, but soon you’ll find yourself adding a little of this or that to put your own creative spin on the popular folded tortilla wrap.

Have the Kids Make Their Own Folded Tortilla

Kids are more likely to eat foods that they prepared themselves. Give them a sense of control by letting them choose what goes in each quadrant. Folding tortillas this way solves a challenging part of eating wraps when your hands are little – it turns the tortilla into a cup that holds all the goodies inside!

Other Ideas for Tortilla Fillings

Savory

  • Sauteed peppers and onions
  • Sliced sausage
  • Sauteed kale
  • Feta or goat cheese
  • Buffalo sauce
  • Ranch dressing
  • Pesto mayo

Sweet

  • Blackberries
  • Strawberries
  • Homemade nutella
  • Homemade marshmallows

Here’s how to make a bacon avocado breakfast folded tortilla, and a chocolate strawberry bacon breakfast tortilla.

Avocado Bacon Breakfast Tortilla Wrap

Ingredients

Almond flour tortilla (Siete or Whole Foods brand)
1 fried egg
2 slices cooked bacon, broken into a few pieces
1/4 sliced avocado
1/2 oz. cheese of choice
Primal Kitchen® Avocado Oil Spray or Avocado Oil
Salsa for dipping

Directions

Preheat a seasoned cast iron skillet on the stovetop over medium heat. Once hot, add a little avocado oil or use avocado oil spray. Place the tortilla in the pan and let it heat up for 15 seconds on each side. You want the tortilla to be pliable and soft, but not to the point where it gets too toasted and gets tough.

Quickly cut a slit halfway through the center of the tortilla. Orient the tortilla so the cut side of the tortilla is facing you.

Arrange the fillings in each quadrant of the tortilla.

Fold the bottom left flap of the tortilla up to meet the top left. Flip that section to the right to cover the top right quadrant. Then flip one more time to cover the bottom right quadrant.

Add a little more avocado spray to the pan. Once the oil is hot, place the folded tortilla in it. If needed, you can gently press the tortilla down with a small skillet or bottom of a heavy jar.

Flip the folded tortilla over with a spatula until both sides are nice and browned.

Repeat with additional tortillas and fillings.

Eat your tortillas as is, or dip the savory breakfast tortillas in salsa!

 

Print

Tortilla Hack: Avocado Bacon Breakfast folded Tortilla



  • Author:
    Mark’s Daily Apple

  • Prep Time:
    5

  • Cook Time:
    2

  • Total Time:
    7

  • Yield:
    1 serving

  • Diet:
    Gluten Free

Description

That tortilla hack you saw on TikTok? We made it Primal using an almond flour tortilla. Here’s a savory avocado bacon breakfast tortilla wrap that takes just minutes to make.

 


Ingredients

Almond flour tortilla (Siete or Whole Foods brand)
1 fried egg
2 slices cooked bacon, broken into a few pieces
1/4 sliced avocado
1/2 oz. cheese of choice
Primal Kitchen® Avocado Oil Spray or Avocado Oil
Salsa for dipping


Instructions

Preheat a seasoned cast iron skillet on the stovetop over medium heat. Once hot, add a little avocado oil or use avocado oil spray. Place the tortilla in the pan and let it heat up for 15 seconds on each side. You want the tortilla to be pliable and soft, but not to the point where it gets too toasted and gets tough.

Quickly cut a slit halfway through the center of the tortilla. Orient the tortilla so the cut side of the tortilla is facing you.

Arrange the fillings in each quadrant of the tortilla.

Fold the bottom left flap of the tortilla up to meet the top left. Flip that section to the right to cover the top right quadrant. Then flip one more time to cover the bottom right quadrant.

Add a little more avocado spray to the pan. Once the oil is hot, place the folded tortilla in it. If needed, you can gently press the tortilla down with a small skillet or bottom of a heavy jar.

Flip the folded tortilla over with a spatula until both sides are nice and browned.

Repeat with additional tortillas and fillings.

Eat your tortillas as is, or dip into your favorite salsa!

Notes

If your eggs are large, you might need to cut the fried egg in half before placing on the tortilla. You could also try using small or medium eggs instead. I simply fried them in a cast iron pan until the yolks were soft, but feel free to prepare them however you like!

The tortillas I used were Whole Foods Brand grain-free almond flour tortillas – Siete brand tortillas work too. They are about 7 inches wide. If you use a larger tortilla, you may want to add more of each filling.

In lieu of heating the tortilla in a skillet, you can also wrap it in a damp paper towel and place in the microwave for 20-30 seconds, but I found the skillet to be easier and faster.

After some testing, the arrangement of the fillings in each of their quadrants in the images seems to be the best way to get the tortilla to stick together, but of course feel free to put the ingredients wherever you’d like!

  • Category: Breakfast
  • Method: Stovetop

Nutrition

  • Serving Size: 1 wrap
  • Calories: 423.9
  • Sugar: .7g
  • Sodium: 620.3mg
  • Fat: 34.5g
  • Saturated Fat: 10.4g
  • Unsaturated Fat: 5.3g
  • Trans Fat: .2g
  • Carbohydrates: 9.1 g
  • Fiber: 4.3 g
  • Protein: 16.9 g
  • Cholesterol: 229 mg

Keywords: tiktok tortilla, tortilla hack, tiktok tortilla wrap, breakfast tortilla, breakfast burrito, avocado egg and bacon breakfast burrito

Bacon Chocolate Strawberry Folded Tortilla Wrap

Ingredients

Almond flour tortilla (Siete or Whole Foods brand)
1-2 slices cooked bacon, broken into a few pieces
1-2 thinly sliced strawberries
1/2 tbsp. melted dark chocolate (we used 95%)
1/2 tbsp. nut butter of choice
Primal Kitchen Avocado Oil Spray or Avocado Oil
Dark chocolate for dipping

Directions

Preheat a seasoned cast iron skillet on the stovetop over medium heat. Once hot, add a little avocado oil or use avocado oil spray. Place the tortilla in the pan and let it heat up for 15 seconds on each side. You want the tortilla to be pliable and soft, but not to the point where it gets too toasted and gets tough.

Quickly cut a slit halfway through the center of the tortilla. Orient the tortilla so the cut side of the tortilla is facing you.

Arrange the fillings in each quadrant of the tortilla.

Fold the bottom left flap of the tortilla up to meet the top left. Flip that section to the right to cover the top right quadrant. Then flip one more time to cover the bottom right quadrant.

Add a little more avocado spray to the pan. Once the oil is hot, place the folded tortilla in it. If needed, you can gently press the tortilla down with a small skillet or bottom of a heavy jar.

Flip the folded tortilla over with a spatula until both sides are nice and browned.

Repeat with additional tortillas and fillings.

Eat your tortillas as is, or dip the sweet tortillas in melted chocolate!

 

Print

Tortilla Hack: Chocolate Strawberry Bacon Wrap



  • Author:
    Mark’s Daily Apple

  • Prep Time:
    5 min

  • Cook Time:
    2 min

  • Total Time:
    7 min

  • Yield:
    1 wrap

  • Diet:
    Gluten Free

Description

Everyone’s favorite combination: salty and sweet. This chocolate strawberry bacon wrap uses an almond flour tortilla to keep it gluten-free and grain-free.

 

 


Ingredients

Almond flour tortilla (Siete or Whole Foods brand)
12 slices cooked bacon, broken into a few pieces
12 thinly sliced strawberries
1/2 tbsp. melted dark chocolate (we used 95%)
1/2 tbsp. nut butter of choice
Primal Kitchen Avocado Oil Spray or Avocado Oil
Dark chocolate for dipping


Instructions

Preheat a seasoned cast iron skillet on the stovetop over medium heat. Once hot, add a little avocado oil or use avocado oil spray. Place the tortilla in the pan and let it heat up for 15 seconds on each side. You want the tortilla to be pliable and soft, but not to the point where it gets too toasted and gets tough.

Quickly cut a slit halfway through the center of the tortilla. Orient the tortilla so the cut side of the tortilla is facing you.

Arrange the fillings in each quadrant of the tortilla.

Fold the bottom left flap of the tortilla up to meet the top left. Flip that section to the right to cover the top right quadrant. Then flip one more time to cover the bottom right quadrant.

Add a little more avocado spray to the pan. Once the oil is hot, place the folded tortilla in it. If needed, you can gently press the tortilla down with a small skillet or bottom of a heavy jar.

Flip the folded tortilla over with a spatula until both sides are nice and browned.

Repeat with additional tortillas and fillings.

Eat your tortillas as is, or dip the sweet tortillas in melted chocolate!

  • Category: Dessert
  • Method: Stovetop

Nutrition

  • Serving Size: 1 wrap
  • Calories: 323.73
  • Sugar: 2.2 g
  • Sodium: 281 mg
  • Fat: 25.9 g
  • Saturated Fat: 8.8 g
  • Unsaturated Fat: 3.6 g
  • Trans Fat: 0
  • Carbohydrates: 11.13 g
  • Fiber: 5.7 g
  • Protein: 8.76 g
  • Cholesterol: 15 mg

Tips

  • If your eggs are large, you might need to cut the fried egg in half before placing on the tortilla. You could also try using small or medium eggs instead. I simply fried them in a cast iron pan until the yolks were soft, but feel free to prepare them however you like!
  • The tortillas I used were Whole Foods Brand grain-free almond flour tortillas – Siete brand tortillas work too. They are about 7 inches wide. If you use a larger tortilla, you may want to add more of each filling.
  • In lieu of heating the tortilla in a skillet, you can also wrap it in a damp paper towel and place in the microwave for 20-30 seconds, but I found the skillet to be easier and faster.
  • After some testing, the arrangement of the fillings in each of their quadrants in the images seems to be the best way to get the tortilla to stick together, but of course feel free to put the ingredients wherever you’d like!

Primal-Kitchen-Buffalo-Sauce


The post That Tortilla Hack You Saw on TikTok (Savory and Sweet Options!) appeared first on Mark’s Daily Apple.

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This is the ultimate cold weather soup. Inspired by my mother in law’s delicious turmeric chicken soup, this ginger turmeric chicken soup recipe makes frequent appearances in our rotation all winter long. It’s easy to make, and you’ll usually have most of the ingredients you need on hand – just pick up a couple turmeric roots on your next grocery trip that you can have ready for when the mood strikes.

As with traditional chicken soup recipes, you first make the broth with a whole chicken and aromatics. Then, the fun begins, and you can then add color, texture, and lots of flavor to your soup with grated veggies.

This is my go-to soup when I’m feeling stuffy or under the weather. There’s nothing like a steamy, rich broth with ginger to make me feel clear again.

Health Benefits of Flavorful Rhizomes Like Ginger and Turmeric

People have used ingredients like ginger and turmeric in teas, extracts, in culinary applications, and in capsules for a wide variety of purposes.

Ginger

A lot of people regularly incorporate ginger for its potential health benefits. 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ginger turmeric chicken soup

Ginger Turmeric Chicken Soup Recipe


Description

Chicken and vegetable soup flavored with vibrant ginger and bright, earthy turmeric. It’s the perfect, hearty soup for those cold-weather days.


Ingredients

For the chicken and broth:

3.54 lb. whole chicken

3 carrots

3 stalks celery

1/41/2 onion

3 knobs peeled turmeric

23 inch piece of peeled ginger

2 cloves garlic

handful of peppercorns

1 tsp. salt

1416 cups of water (may be more or less depending on your pot size)

For the soup:

5 tbsp. butter

1/2 cup grated onion

1.5 cups grated celery

2 cups grated carrots

3 cups grated zucchini

1.5 cups grated japanese sweet potato (or regular potato)

12 knobs of turmeric, peeled and grated

1/2 cup cilantro

salt

lemon juice


Instructions

Place your whole chicken in a large stock pot. Fill the pot with water until the chicken is fully submerged, which for our pot was about 14-16 cups. Cut the carrots and celery in 2-3 pieces.

Cut the turmeric, ginger and onion into chunks and smash the garlic. Add the carrots, celery, onion, turmeric, ginger, garlic, peppercorns and salt to the pot.

Heat over medium high heat to bring the liquid to a boil. Once the liquid comes to a boil, you can gently skim off any scum that floats to the surface.

When the liquid is maintaining a healthy simmer, cover the pot and allow the chicken to simmer for about an hour.

After this time, flip the chicken over and then recover the pot. Simmer for an additional 45-60 minutes, or until the chicken easily comes apart when you pull it out of the pot using tongs. Remove all of the chicken from the pot with tongs. Carefully strain the broth and remove the aromatics and veggies.

Allow the chicken to cool slightly and pick all of the chicken off of the bones.

Use a box grater to grate your veggies. In the empty pot, melt the butter over medium heat. Once melted and bubbly, add your grated onion, celery and carrots. Stir with a spoon and saute for 2-3 minutes, or until they’re soft. Add your zucchini and sweet potatoes and continue stirring until soft. Add your broth back to the pot and bring up to a simmer. Add the shredded chicken and grated turmeric. Season with salt to taste. Once the soup comes up to a boil, allow it to simmer for 5-10 minutes. Remove the soup from the heat and stir in the chopped cilantro. Ladle the soup into bowls and top with more cilantro and fresh lemon juice, if desired.

Notes

When grating the onions, celery, carrots, zucchini and potatoes, use the large holes on your box grater. When grating the turmeric, use a microplane or the tiny grating section on a box grater.

For a richer soup, don’t bother straining the chicken fat that accumulates on the top of the soup. You could also add more butter to the pot when sautéing your veggies. If you don’t like cilantro, you can use parsley or dill instead.

You can use a pressure cooker or Instant Pot instead of preparing the broth on the stovetop, but I found that the Instant Pot just isn’t large enough to fit the amount of broth, chicken and veggies I wanted to add to the pot and so prefer to use a large stock pot.

This is a BIG pot of soup so it will make plenty to feed a family and have leftovers to boot. It also freezes well for quick lunches later!

  • Category: Lunch, Dinner
  • Method: Stovetop, Instant Pot

Nutrition

  • Serving Size: 1/8 of recipe
  • Calories: 522
  • Fat: 34g
  • Carbohydrates: 12g
  • Fiber: 3g
  • Protein: 35g

Keywords: chicken soup, ginger soup, ginger, turmeric, soup

 

The post Ginger Turmeric Chicken Soup Recipe appeared first on Mark’s Daily Apple.

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If you’re not sure how to express your love for your significant other, your children, close friends, parents, or other special people in your life, chocolate is a safe bet. Chocolate is the universal language of love, and a language that we’re particularly fluent in over here at Mark’s Daily Apple.

We put together six Primal, paleo, and grain-free chocolate recipes that you can enjoy with the special people in your life, with zero guilt.

Dark Chocolate Hazelnut Hearts

If you think making chocolate at home is too complicated, you’ll be surprised by how easy this recipe is. Simply melt cacao butter, then whisk in cacao powder, and avocado oil with a little sweetener, and you’ll be in chocolate heaven. What’s really fun about making chocolate at home is experimenting with all sorts of flavors. Nuts, nut butters, coconut flakes and coconut butter, spices, dried fruit … the flavor variations are endless.

This recipe is for purists, though, who like dark chocolate with just a hint of added flavor. In this case, it’s hazelnuts, which pair perfectly with chocolate.

Get the recipe

Chocolate Peanut Butter Fat Bombs

These little fat bombs are the perfect treat and a great way to up the healthy fats in your diet while eating keto. We used Primal Kitchen® Peanut Butter Collagen here, but you can swap it out with vanilla or chocolate varieties. Store these fat bombs in the fridge or freezer to keep them firm. For a more chocolatey fat bomb, melt your favorite super dark or sugar-free chocolate and dip the tops of the chilled fat bombs in them. Dust with more Collagen Fuel and chill before enjoying.

Get the recipe

Grain-free Fudgy Brownies

https://www.marksdailyapple.com/paleo-or-keto-fudgy-brownies/

Keto eating should always put nutrients first, but there’s nothing wrong with having treat recipes on hand for when you’re making the conscious choice to enjoy something sweet. This recipe offers it all—whole food, Primal friendly ingredients for whipping up either a Primal brownie batch…or a keto version. You’ll enjoy the rich texture and deep chocolate taste without the typical sugar rush.

Tips: This recipe has a primal option sweetened with dates and a keto option sweetened with a granulated monk fruit sweetener. Feel free to use Swerve in lieu of the monk fruit. These brownies are extra fudgy and taste even better after being refrigerated, so we highly recommend allowing them to cool, cutting them and then placing them in the fridge for a few hours or overnight before enjoying.

Get the recipe

Keto Chocolate Bacon

2 ingredient keto snack chocolate bacon

Why is this only a recent invention?

You likely have these two ingredients on hand in your kitchen most of the time. Very dark chocolate (90%) has a bitterness akin to coffee that enhances all of the flavors paired with it, and what better flavor spotlight than slightly sweet, salty, smoky bacon? You can guild the lily by adding toasted unsweetened coconut or finely chopped nuts to the chocolate before it sets, but we prefer this as a twosome.

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Mini Chocolate Hazelnut Tarts

If you’re looking for a dessert worthy of a celebration, look no further. Rich, smooth, and decadent on the inside; crunchy and nutty on the outside. The full effect? Nothing short of fabulous. Enjoy as a “small bite” portion with coffee after dinner, or allow yourself the total indulgence of savoring the full tart.

What we love about this recipe (besides everything) is the customizable flavor. Add espresso powder or a flavored extract like vanilla, orange or peppermint for a bold as well as sweet taste.

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Dark Chocolate Brazil Nut and Coconut Bars

These dark chocolate coconut and Brazil nut bars are pretty to look at, easy to make, stay fresh for weeks and are filled with healthy fats, flavanols, and selenium. What more could you possibly want from dessert?

The idea to use a silicone ice cube tray for shaping chocolate comes from this recipe for dark chocolate snack bites. Pouring warm chocolate into a small ice cube tray yields nicely shaped, nicely sized chocolate squares.

The possibilities here are endless. Any type of nut or seed, dried fruit, sea salt, spices like cinnamon or turmeric…they can all be used to embellish the flavor of dark chocolate.

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The post 6 Chocolate Recipes to Share with the Ones You Love appeared first on Mark’s Daily Apple.

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Are you looking for the perfect side dish that adds a huge pop of flavor (and color!) to basically any main dish you’re making? If so, we have it for you today. (And, if not,  you should still read on because this recipe is AWESOME.) Say hello to Turmeric Rice — your new SDBF. (AKA: Side dish best friend.) We’ve had this turmeric rice alongside pot roast. We’ve had it with curry (obviously). We’ve had it with stir-fry. We’ve had it with roasted chicken. We’ve had alongside veggies and fish. We’ve even had it in salads! The only way we…

The post We Can’t Get Enough Of This Turmeric Rice appeared first on Fit Bottomed Girls.

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Remember our love of the spritz — in all its forms? Well, we have a new spritz recipe to share! And, it’s perfect for winter — and special enough for ringing in the New Year (safely, masked up, and socially distanced if not just on Zoom, of course). Like this Canelazo cocktail recipe, this 1930 Spritz recipe comes courtesy of Ron Barcelo Rum, which was founded by Julian Barcelo in 1930 in Santo Domingo. The brand quickly gained popularity throughout the Dominican Republic, and was soon exported internationally throughout the Caribbean, Europe, and the Americas. Today, it’s the top exported…

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baked ham recipeThere’s nothing like a showstopping baked ham at the center of your holiday table. A succulent ham pairs well with virtually any side, looks impressive in your serving dish, and makes the best leftovers. The best part about a good baked ham recipe is that it’s easy to prepare, and cook time is short compared to other sizeable cuts of meat.

The downside? Most baked ham recipes feature brown sugar, maple syrup, or even soda. If you’re trying to keep your sugar or carbs down, sticky-sweet glazes aren’t the best route to take.

Should you miss out on a great ham because you’re watching your sugar? No way. Here’s a baked ham recipe that plays off of ham’s smoky, salty qualities with spicy mustard, rosemary, and a touch of honey to round it out.

Here’s how it’s done.

Mustard and Rosemary Baked Ham Recipe

Serves: 16* for an 8lb boneless

Time in the kitchen: 15 minutes prep, plus 1 hour* of cook time

*Varies based on size of ham

Ingredients for baked ham recipe

Ingredients

1 half Bone-In Ham, around 8 lbs. (We went with a spiral sliced)
1/4 cup water
1/4 cup apple cider vinegar
1/3 cup spicy brown mustard
6 Tbsp. chopped rosemary
2 Tbsp. honey
8 cloves grated garlic
1/2 tsp. black pepper
1/4 tsp. ground cloves
4 apples, peeled and sliced

Directions

Preheat your oven to 325 degrees Fahrenheit. Place your soaked (see Tips section) and dried ham half cut side down in a baking dish or roasting pan so the fat cap side is facing up. Use a knife to score the fat cap in a checkered pattern.

scoring ham with a knifePour the water in the pan and cover the pan tightly with foil. Place the ham in the oven for approximately 40-45 minutes.

While the ham is roasting, combine the apple cider vinegar, mustard, rosemary, honey, garlic, black pepper and cloves.

herb ham glaze in a bowl

Remove the ham from the oven. Rub about 2/3 of the mustard sauce all over the ham. You can also insert pieces of garlic clove in some of the cuts.

Insert a meat thermometer probe into the center of the ham and set the desired temperature for 140 degrees Fahrenheit. Arrange the sliced apples all around the ham and toss the slices in any accumulated juices on the bottom of the pan.

Cover the ham again for about 45 minutes. Remove the foil and baste the ham in the pan juices and give the apple slices a toss.

apple slices for baked ham recipeCoat the ham in the remaining sauce. Increase the oven temperature to 400 degrees and roast until the internal temperature is reached and the outside is browned and bubbly. You can baste the ham a few times during the last roast if you’d like.

roasted ham

Remove the ham from the oven and plate the ham slices with some of the apples and pan sauce. Serve with your favorite holiday sides, like roasted carrots and brussels sprouts.

Tips:

  • Some hams will be too salty if you don’t soak them prior to baking. Purchase your ham a few days before you plan to cook it, and check package directions for soaking requirements.
  • Store-bought hams are typically cured either with nitrites or celery powder and smoked. Since the ham is already cooked, you’re only warming the ham before serving. Make sure the label says “fully cooked.” Otherwise, this recipe’s cook time will be insufficient.
  • Look for a ham without glazes, and with minimal ingredients or added sugar. Ask your local butcher or farmer what they’d recommend. Brands like Pederson’s or Niman Ranch can be found in stores and are part of the Certified Humane Raised & Handled program. Pederson’s also sells a sugar-free ham that is Whole30 approved.
  • Hams can be bone-in or boneless, and may be intact or spiraled (pre-sliced). Bone-in hams take a little longer to heat up and spiraled hams can be slightly more prone to dry out, so reheat accordingly. Most hams come with instructions for temperatures and minutes per pound. The best way to make sure you’re reheating appropriately is with a meat thermometer that has a probe you can place in the center of the meat. Hams are done when the internal temperature reaches about 140 degrees Fahrenheit.
  • A bone-in ham will feed fewer people per pound than a boneless ham will. When looking for a ham to buy, aim for ?-½ lb. per person for a boneless ham and up to ¾ lb. per person for a bone-in ham.

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The post Mustard and Rosemary Baked Ham Recipe appeared first on Mark’s Daily Apple.

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paleo grain free gluten free apple dump cake in a baking dish with a serving on a plateApple dump cake is one of those desserts that makes everyone ask for your recipe after the first bite. It’s also known for its ease of preparation – all you have to do is layer ingredients and top it with lots and lots of butter before baking.

Apple dump cake is traditionally made with incredibly sugary canned fruit and store bought cake mix. Instead of mixing the cake up with oil or butter and eggs, the fruit and cake mix are layered in a baking dish, and drizzled with a sea of melted butter all over the top.

Our updated take on this cake is most certainly an occasional treat, but made with fresh apples and a paleo-friendly dry mix, it’s a super speedy option for dessert. If you’d like to cut the carbs down, you can use a granulated monk fruit sweetener in lieu of the coconut sugar. And, if you’re short on time and you don’t want to make the dry mix below, you can use a paleo store bought mix, like the one from Simple Mills.

Top this off with your favorite ice cream, keto-friendly or not, and an optional quick caramel sauce (recipe included).

Let’s get started!

Gluten Free, Paleo Apple Dump Cake Recipe

Serves: 6

Time in the kitchen: 1 hour, including 45 minutes bake time

two servings of paleo apple dump cake on plates

Ingredients

  • 3.5 cups diced apples
  • 7 Tbsp. coconut sugar, divided
  • 1 tsp. cinnamon
  • 1 cup almond flour
  • 1/4 cup tapioca starch
  • 1/2 Tbsp. coconut flour
  • 1/2 tsp. baking soda
  • 5 Tbsp. melted salted butter

Optional Caramel:

  • 1/3 cup full fat coconut milk
  • 3 Tbsp. coconut sugar
  • 1/2 tsp. vanilla extract
  • Pinch of saltpaleo gluten-free apple dump cake ingredients

Directions

Preheat your oven to 350 degrees Fahrenheit. Dice your apples in small pieces and toss them with 2 tablespoons of coconut sugar and the cinnamon.

In a bowl, combine the remaining coconut sugar, almond flour, tapioca starch, coconut flour and baking soda.

dry ingredients for paleo apple dump cake in a bowl

 

Grease a small baking dish and pour the apples into it. Smooth out the apple layer.

cinnamon and coconut sugar coated apples layered into a baking dish for apple dump cakeSprinkle the dry ingredients all over the apples.

layering dry ingredients over diced apples with coconut sugar and cinnamon for apple dump cakeSlowly pour the melted butter all over the top of the baking dish, trying to cover as much of the dry ingredients as you can.

pouring melted butter over ingredients for a paleo apple dump cake recipe

If it seems like a lot of butter, you’re doing it right.

Baking dish of paleo apple dump cake ready to go into the oven

Bake the dump cake at 350 degrees for 40-45 degrees, or until the top is golden.

finished paleo apple dump cake in the baking pan

To make the caramel sauce, combine the coconut milk, coconut sugar, vanilla and pinch of salt in a small saucepan over medium low heat.

Bring to a boil and reduce to a simmer. Simmer, stirring occasionally, until the sauce thickens and can be coated with a spoon. Scoop the dump cake onto plates, drizzle the sauce on top and enjoy!

paleo caramel sauce drizzled over paleo apple dump cake

Nutrition Info (? of recipe, without caramel):

Calories: 314
Total Fat: 20g
Total Carbs: 34g
Net Carbs: 30g
Protein: 4g

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The post Apple Dump Cake Recipe – Gluten Free, Grain Free, Paleo appeared first on Mark’s Daily Apple.

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