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Paleolithic Caveman

Maple Baked Apples

Paleolithic Raw Food Recipe

Apples with the top pared off and core removed are filled with dates and baked in a tasty mixture of pure maple syrup and grated lemon peel to create Maple Baked Apples.

Dates and greens for maple baked apples


8 large tart red apples
1 cup pure maple syrup
16 dates
2 teaspoons grated lemon rind

Recipe Directions

Pare top half of apples, remove cores. Place apples in a large baking dish.

Stuff each apple with 2 dates.

Combine maple syrup with lemon rind and a little water. Pour over apples and bake at 375-degrees for 1 hour or until tender.

Baste with the syrup occasionally.

Serve warm or chilled. Can be made ahead for a nice breakfast.

Dairy Free Dessert Topper

Enjoy a little cream on your dessert? Try this healthy dairy free topper. Refrigerate one can (14 ounces) full fat coconut milk at least six hours. Cream will separate from water. Scoop cream only into medium bowl. Add 1/2 tablespoon vanilla extract and 1 to 2 tablespoons honey. Whip, with hand mixer until soft peaks form, three to five minutes.

Nutrition Nibble: Dates

Dates: Dates are considered a delicious addition to confectioneries and food around the world. Palestinians make excellent cookies with dates. Afghans add dates and figs to their cakes.

Here in the U.S., dates are added to pudding, breads, spreads, and even sparkling date juices.

In pure maple syrup trace amounts of vitamins are present, mainly B2 (Riboflavin), B5 (Pantothenic Acid), B6 (Pyridoxine), PP (Niacin, B1), Biotin, and Folic Acid.

Did you know?

Did you know that maple bark has been used medicinally? Mohawk Indians and other Northeastern tribes used it to prepare a blood purifier, eye medicine, and cough medicine. Like us, they cherished the sap, boiled, as a sweetener.

December 17: National Maple Syrup Day.

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