Gluten Free Mini Caramel Apples
Sunday Funday is a good excuse to get my kids involved in healthy cooking. I try to balance the fun with the healthy, and today was no exception. We found some mini apples at Wholefoods and decided to make Caramel Apples. The result was sticky hands, lots of laughs and bite sized treats.
Little known fact – most caramel has gluten in it as the caramel color is often derived from wheat. I was shocked when I learned that, but it gave us a reason to make up our own caramel sauce, and that we did. This recipe is gluten free, dairy free, top 7 allergy friendly and is also paleo and vegan.
Gluten Free Caramel Apples
- 8 mini apples
- 1/8 cup coconut oil (melt it before you add this)
- 1/2 cup coconut palm sugar
- 1/2 cup full-fat coconut milk from can (cartons of coconut milk are generally thinner and won’t work as well)
- 1/4 cup honey (or pure maple syrup can be substituted for vegan cooking)
- Popsicle sticks
- Remove the stems from the apples, wash and dry them, and set aside.
- Combine the coconut oil, sugar, milk and honey in a small sauce pan.
- Cook over medium heat until the caramel sauce starts to boil.
- Let the sauce continue to boil for 2 minutes.
- Reduce heat to medium-low and cook for 10-15 more minutes.
- Stir occasionally.
- You’ll know the sauce is ready when it becomes thicker and darker in color.
- Remove from heat and pour it into a bowl.
- Allow the caramel sauce to cool for 5 minutes. Do not let it cool completely or it will harden too much.
- Place a popsicle stick in each apple about where the stem was.
- Hold the apple over the bowl and spoon the caramel sauce over it. It will be thick and slowly drip down covering the apples.
- Set aside on a baking sheet lined with parchment paper.
- Repeat until all of the apples are caramel covered.
- Place the baking sheet of apples in the refrigerator for 1 hour.