Apple Wraps with Almond Butter & Granola
- 2 cups coconut flakes, unsweetened
- 1 cup sliced almonds
- 1/2 cup unsalted pumpkin seeds
- 1/2 cup pecans, chopped
- 1 Tbsp poppy seeds
- 2 Tbsp sesame seeds
- 1/2 sea salt
- 1/4 tsp cinnamon
- 3 Tbsp honey
- 2 Tbsp coconut oil, melted
- 1 large Granny Smith apple
- 1/4 cup almond butter or peanut butter, divided
- 1/4 tsp gluten-free granola, divided
- 1-2 tsp fresh lemon juice
- Preheat the oven to 300°F.
- To prepare the granola, combine coconut flakes, almonds, pumpkin seeds, pecans, poppy seeds, and sesame seeds in a large bowl. Sprinkle with sea salt and cinnamon. Drizzle with honey and coconut oil and toss to combine. Spread evenly on a large baking sheet and place in oven. Bake 20–25 minutes until golden, stirring halfway through. Cool completely on a wire rack. Store in an airtight container up to 3 days. (Makes about 4 cups. Save remaining granola for another use.)
- To prepare the apples and complete the dish, attach the vegetable sheet cutter attachment to a KitchenAid stand mixer. Insert food holder into center of one end of apple and secure onto attachment. Insert food skewer through apple, up to the first mark. Attach the thin blade to the attachment. Position the bowl under the blade to catch the apple. Turn the mixer to speed 2 and position the blade against apple to process.
- Cut the apple sheet into 6" lengths (yields about 12 sheets). Place 2 sheets on top of each other and brush with lemon juice. Spread 1 tsp almond butter or peanut butter on the top sheet and sprinkle with 1 tsp granola. Roll, securing with a pick, if needed.
- Serve immediately.
Recipe provided by KitchenAid.