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Maple Infused Coconut Crusted Apple Rings

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We are purchasing a new refrigerator (yay!) and I felt compelled to empty out the old one and use up the contents.  I know, I know… I can just transfer the goods from one fridge to the other, but I guess deep down I just wanted to get creative in the kitchen.  Like I need an excuse?!  hehe  And boy I am thankful that I made a batch of these because they became a wonderful snack after our adventures today in the pear orchard.   Our day started out on a motorcycle ride to town were we then sat on a curb to watch the local 4th of July parade.  (right out of Mayberry) .  Oldfather-Farms-Pears-2013We then went to an organic u-pick-it farm and picked some golden raspberries.  I always feel guilty when I go to those farms because just as many go in my tummy as do into the bucket!  Ok, maybe not totally.  I so did not eat 4 lbs of raspberries!  For quality control though, one must taste test each new bush…. right?  Someone please back me up on this one.

We then came home because it was time to turn the water valve off that was feeding one orchard so we could turn  on another to feed a different section.  I slipped on my knee-high rubber boots because I knew that my feet were going to get wet as we tromped through the wet grass.  Bob hollered over his shoulder, “You might get wet!”  Yea yea, I got my rubber boots on.  The day was gorgeous, about 70 degrees with a sweet breeze that tossled my hair.  Actually, turned it into a rat’s nest but I like the word tossled much better. :)  Hand in hand we made our way down to the orchard.  We turned off the valves and yep, our feet got wet.  No worries.

We then made our way to the upper orchard and turned on the water valves.  We then had to walk up and down each row to double-check all of the sprinklers to make sure that they were working.  Two problems usually arise; they either get clogged up and need to have the sprinkle heads cleaned or they stick and don’t rotate.  Bob made me a fancy tool out of a paperclip to use to clean the sprinkler nozzles.  Occasionally, I would get sprinkled upon as I bent over to clean out the heads, but it was actually refreshing.  A few were really stubborn and Bob told me to take the sprinkler head off to let the water clear the line.  Easy peasy!  I bent over one that was just dribbling water and unscrewed the head. SHOSH!!!!!  A geyser of water plowed straight into my face, knocking my sunglasses right off.  lol  So glad I had my waterproof boots on! ;)  After a few more clogged sprinkler heads and a few more attempts to remove the heads to flush them out, I walked out of the orchard soaked from head to toe.

Bob and I met up and embraced, he kissed my forehead and he told me that I was a sexy farm girl. I looked up at him and said, “Happy Farm of July, farm boy!  All of this “hard” work, tuckered us out and we needed a snack!  Maple Infused Coconut Crusted Apple Rings!  I lost track of how many Bob ate.  He claims it is one of his new favorite snacks now.  They are sweet, chewy, and rich in coconut.  Yum!  The quantities of each ingredient listed below are just basically a guideline.  You may need a little more or less, depending on the size of apples that you use.  My main bit of advice is to make sure that you don’t over-dehydrate them.  I used maple syrup as my choice of sweetener but it isn’t raw, but it is less acidic on the body.  You can easily use any liquid sweetener of your choice.

Ingredients: varies on apple sizeMaple-Infused-Coconut-Crusted-Apple-Rings12

  • 2 organic apples
  • 1 1/2 cup shredded coconut
  • 1 cup maple syrup

Preparation:

  1. Wash and dry the apples.  With a mandolin, slice the apples 1.5 mm thin. Place in a bowl.
  2. Place the coconut in a bowl all by itself.
  3. Place the maple syrup in a bowl all by itself.
  4. Prepare a dredging station as follows; starting from the left – bowl of apples, bowl of maple syrup, bowl of coconut, dehydrator tray with a mesh sheet in place.
  5. Dip an apple ring into the maple syrup, coating both sides.  Tap off the excess on the edge of the bowl.
  6. Dip the maple coated apple into the shredded coconut, coating both sides.  Lightly tap any excess off on the edge of the bowl.
  7. Place on the mesh dehydrator sheet.  Proceed with each apple ring until gone.
  8. 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.
  9. Allow to cool to room temp and place in an air tight container on the counter for up to 7-14 days.

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27 thoughts on “Maple Infused Coconut Crusted Apple Rings

  1. Wilmary says:

    Love this idea!! in fact Ive been following you, cause your creations are impecable. Almost everything is an inspiration for me, and I will be doing this but without the dehydrator. mmmmm Im just tasting them allready. Thanks for sharing all that you create.

    • amie-sue says:

      It is good to hear from you Wilmary :) I hope you enjoy these little treats. So easy to make! Have a blessed evening, amie sue

      • rhonda says:

        Amiesue why only two apples? or are you implying to cut two at a time. How do you control the apples browning

        • amie-sue says:

          Hi Rhonda…. why only two apples? Because that is how I made the recipe, based on the fact that I had 2 apples. hehe Do more, do less… it is very easy to do and the ingredients are easy to add or subtract to. :) I didn’t need to do anything to stop the apples from browning. The maple coating and coconut took care of that for me. They turned out beautiful. Have a wonderful weekend, amie sue

  2. Peggy says:

    Nice! I just dehydrated apple slices last week but I never thought about dipping them in sweetener and coconut,going to make some today since the dehydrator is still out of storage. Yumm! Thanks for your recipes, love the little story about the farm trek.

    • amie-sue says:

      It’s amazing that we can keep on creating with food, one would think that our creative tank would dry up. hehe Enjoy and have a blessed day, amie sue

  3. Jodi says:

    Thanks! Can’t wait to make this!

  4. Barb Powers says:

    Thanks for the wonderful recipes! I love your passion for food! I’m making these today. I wish i could make all the others when i read them, but my supply of almond pulp isn’t as abundant as I’d like. As Wilmary said, your creations are impeccable and i look forward to each new recipe you share. Thank you!

    • amie-sue says:

      Thank you Barb… I don’t use almond pulp in all my recipes, in fact prior to 5 months ago, I hardly ever had almond pulp on hand to create with. I just got blessed with an abundance because I was making almond milk for a friend and as a reward, I got the pulp. I have 60 lbs of it in the freezer still. haha I am counting my blessings because one day my supply will dwindle down and I won’t have as much to play with. Have a blessed weekend, amie sue

  5. Jenn M says:

    Amie-Sue, this recipe looks absolutely amazing!! Thank you so much for sharing :)

  6. Kanti Pike says:

    Amie-Sue, you are just too wonderful! What a blessing you are! I am just doing smoothies this month (my 60th birthday month) and am just enjoying your recipes and energy so much! I have a long history with raw foods, but you just create heaven on earth! Thank you for giving us your gift!

    • amie-sue says:

      Happy 60th Birthday month Kanti! Many, many blessings! Thank you for your kind and gentle words, they mean a lot. I love smoothies… I bet that you are coming up with some great concoctions. :) Have a great weekend, amie sue

  7. Jo Anne says:

    Can you suggest something other than coconut to cpver these with? I can’t have coconut and would love to try them! As an aside, I love this site!
    Thanks. . .

    • amie-sue says:

      I do Jo Anne… I will release the recipe tomorrow… glad you asked. :) If you are subscribed to my site, you will soon get an email regarding it. amie sue

  8. Emma says:

    I really loved the story accompanying this recipe; by all accounts you had a gorgeous day (despite getting soaked-but what’s life without those crazy moments?!). Cool recipe as well! I adore your blog.
    Warmly,
    Emma

    • amie-sue says:

      Good evening Emma… life is ALL about those crazy moments and I cherish them. It is all about creating memories and there is never a dull moment here. hehe Thank you for your sweet words, it means a lot to hear them. Have a super-doper week! amie sue

  9. Nicole says:

    I don’t own a dehydrator; I know, I know, I need to get one…however, in the meantime if I wanted to make these and use the oven, any idea how long and at what temp? Thank you!! I sooo want to make these :)

    • amie-sue says:

      Good question Nicole. I never bake my raw recipes so I don’t know for sure. I can only guess. Bake in an oven at 300°F for 30 to 40 minutes, stirring occasionally, until dry. The recipe won’t be raw anymore but I understand that you don’t have a dehydrator. Let me know if you give it a try and how it goes please. Have a wonderful day, amie sue

  10. Jo says:

    You have the most awesome site. From the recipes, to the way you write them up and organised everything. I am gonna buy your ebook as soon as we have money. Saving up. Thank you so so much for such a beautiful gift to us all. God Bless

    • amie-sue says:

      Thank you Jo… It is so wonderful to express and share a passion of mine. Have a spectacular day! amie sue

  11. Kathy says:

    I don’t have a dehydrator, but I do have a wood stove. Can I dry these on the wood stove and achieve the same results?

    • amie-sue says:

      That is a darn good question Kathy, I personally haven’t tried it so I am not sure. If it were me, I would try it for sure, I can’t imagine that it wouldn’t taste good, just might take longer. I don’t have a wood stove to test it out myself. So if you do, keep me posted. Have a great evening, amie sue

  12. Randa says:

    We love these, I only had 1 mm or 3 mm as options on my mandolin, so went with 1 mm. Only needed 5 hours in the dehydrator at 115 ( after the first hour at 145), and hubby had me add cinnamon after the fact. Delicious! Next time I’ll add the cinnamon in with the maple syrup to save a step. :). Thank you!

    • amie-sue says:

      Good morning Randa,

      I am so happy to hear that you tried the recipe and enjoy it. :) You really can’t go wrong. My recipes are just guidelines and that is the beauty of it all.. you can really make it your own. Thank you for sharing. Have a great day, amie sue

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