Low-Carb Apple Pastries

• Vegetarian

• Produce

  • 1 Apple (about 6 ounces

• Refrigerated

  • 1 Egg, large
  • 1 Egg, small

• Condiments

  • 1 tsp Blackstrap molasses
  • 1 tsp Lemon juice
  • 9/16 cup Stevia erythritol blend

• Baking & Spices

  • 2/3 cup Almond flour
  • 1 1/2 tsp Cinnamon
  • 1 small pinch Cloves
  • 1/4 cup Coconut flour
  • 1 1/4 tsp Grain-free baking powder
  • 1 small pinch Nutmeg
  • 1/8 tsp Salt
  • 1 tbsp Vanilla extract
  • 1/2 tsp Xanthan gum

• Dairy

  • 4 1/2 tbsp Butter
  • 1 1/2 cup Mozzarella cheese, part skim

Found on simplysohealthy.com

Description

Ingredients

• 1 apple (about 6 ounces), peeled and chopped into small pieces
• 1 teaspoon lemon juice
• 1/4 cup stevia/erythritol blend
• 1/2 teaspoon xanthan gum
• 1/2 teaspoon cinnamon
• small pinch of nutmeg
• small pinch of cloves
• 1/8 teaspoon salt
• 1 teaspoon blackstrap molasses
• 2/3 cup almond flour
• 1/4 cup coconut flour
• 1/4 cup stevia/erythritol blend
• 1 1/4 teaspoon grain-free baking powder
• 1/2 teaspoon cinnamon
• 1 large egg
• 1 Tablespoon vanilla extract
• 1 1/2 cup part-skim mozzarella cheese, shredded
• 4 1/2 Tablespoons butter
• 1 small egg
• 1/2 teaspoon cinnamon
• 1 Tablespoon stevia/erythritol blend

Directions

• Preheat oven to 350º Fahrenheit. Line two cookie sheets with parchment paper. Insulated cookie sheets like this one work best for this recipe, but other sheets are acceptable. Have a rolling pin, parchment paper and biscuit cutter available.
• In a small bowl, combine apple pieces and lemon juice. Stir to evenly distribute lemon juice. Place sweetener, xanthan gum, cinnamon, nutmeg and cloves in a separate small bowl. Whisk to combine thoroughly. Add blackstrap molasses and whisk in. Pour the dry mixture over the apples and stir to evenly coat the apples. Set aside.
• In a small mixing bowl, combine the almond flour, coconut flour, stevia/erythritol mix baking powder and cinnamon using a whisk. Break one egg in a small bowl. Add vanilla extract and whisk briefly. Add this mixture to the dry ingredients and combine using a spoon. The mixture will appear mealy and egg will not mix in completely. Melt the mozzarella cheese and the butter in a medium saucepan over low heat stirring constantly. Dont worry if they do not combine. When melted, remove from heat and add the dry ingredients to the cheese and butter, stirring vigorously. Place dough on a piece of parchment and kneed together until it resembles bread dough. Divide dough in half. Shape half of the dough into a disk shape and sandwich between two pieces of parchment. Roll dough until its about 1/8 inch thick. Remove top parchment. Using a biscuit cutter, cut dough into circles. Place circles on parchment-lined cookie sheets. Kneed the bits of dough that werent cut into circles, together and roll out. Cut additional circles. In the end, you should have 5 circles on each sheet. Repeat this procedure using the second half of the dough. These circles will form the tops of the pastries. Place them on a piece of parchment. Spoon the apple filling onto the centers of the dough circles on the cookie sheet, dividing it equally among the 10 circles and keeping the filling about 3/8 inch from the edges. For the tops, place a circle of dough in the palm of one hand and squish it gently to stretch it slightly. Place the circle over a circle with filling. Gently press the edges of the two circles together, first with you fingers and then using the tines of a fork. Repeat for remaining tops. Cut steam holes in the top of each pastry using the tip of a sharp knife.
• Break egg in a small bowl and whisk briefly. In a separate small bowl, whisk together the sweetener and the cinnamon. Using a pastry brush, lightly brush a bit of egg over the top of the pastries. Sprinkle lightly with sweetener and cinnamon mixture. Place pastries in the the preheated oven. Bake for 16-19 minutes or until lightly golden brown. Watch carefully as these pastries will burn quickly.