This is an easy and healthy treat that tastes nutty, cinnamonaminaminaminaminy, and sweet. Today, I want to just quickly touch base on flax… It may be tiny, but it’s mighty! Flaxseed provides Omega-3 essential fatty acids, which is a “good” fat that has been shown to have heart-healthy effects.
Each tablespoon of ground flaxseed contains about 1.8 grams of plant Omega-3s. Flaxseeds are also a great source of fiber, and contains both the soluble and insoluble types. Fiber in the diet also helps stabilize blood sugar, and, of course, promotes proper functioning of the intestines. Additionally, flax seed is very low in carbohydrates, making it ideal for people who limit their intake of starches and sugars.
Whole flaxseed keeps longer. The outside shell in whole flaxseed appears to keep the fatty acids all snuggled inside, well protected. It’s a good idea to keep your whole flaxseed in a dark, cool place until you grind it. I like to keep mine in the freezer for safe keeping.
The whole purpose of using flaxseed as a coating in this treat is for the health benefits, well and the nutty flavor that it partakes. Couple it with cinnamon and maple syrup, and… they turned out quite amazing. For another idea be sure to check out my Maple Infused Coconut Crusted Apple Rings!
Wash and dry the apples. With a mandolin, slice the apples 1.5 mm thick. Place in a bowl.
Place the flax and cinnamon in a bowl and mix together. Set aside.
Place the maple syrup in a bowl all by itself. You can opt to use raw agave if you wish.
Prepare a dredging station as follows; starting from the left – bowl of apples, bowl of maple syrup, bowl of flax and cinnamon, dehydrator tray with a mesh sheet in place.
Dip an apple ring into the maple syrup, coating both sides. Tap off the excess on the edge of the bowl.
Dip the maple coated apple into the flax and cinnamon, coating both sides. Lightly tap any excess off on the edge of the bowl.
Place on the mesh dehydrator sheet. Proceed with each apple ring until gone.
Dehydrate at 145 degrees (F) for 1 hour, the reduce the heat to 115 degrees (F) and continue drying for 5-6 hours. The trick is to remove them when they are dry to touch yet still a little flexible, so keep an eye on them, just in case your machine dries them faster.
Allow to cool to room temp and place in an air tight container on the counter for up to 7-14 days.
The Institute of Culinary Ingredients:
To learn more about maple syrup by clicking (here).