Crunchy Baked Apple & Pineapple stacks
4 Apples -sliced into 3 horizontally through the centre
2x 234g tins Pineapple slices in syrup
50g Ground almonds
50g Coconut shavings
50g pumpkin seeds
3 tbsp Coconut sugar
A drizzle Honey
1 tub natural Coconut yoghurt
1 Lemon zest and juice
1 tsp Cinnamon
2 tbsp Olivado Coconut oil - melted
- Preheat oven to 180C
- Mix the almonds, coconut shavings, oats, seeds, sugar, cinnamon and Olivado Coconut oil in a small bowl.
- Line a baking tray with nonstick baking paper. Trim the bottom slice of each apple so it stands upright. Put both on the tray and top each slice with a spoonful of the crumble mixture. Repeat the layers with remaining mixture alternating apple slices with pineapple slices, finishing with the apple tops. Press down gently, then bake stacks for 25 minutes or until apple is just soft.
- Mix the coconut yoghurt with lemon juice and zest and serve along side the hot apple pineapple crumble masterpieces.